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Preheat your oven to 190 degrees C. Lightly grease a cookie sheet and set aside.
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In a large bowl, mix together flour, oats, quinoa seeds, baking soda, salt, and cinnamon. Add raisins, coconut, and walnuts. Set aside.
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In a medium sized bowl, mix together coconut oil, vanilla extract, and honey. Add eggs and whisk to combine.
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Slowly fold wet ingredients into dry. Continue to mix with a large spoon, until dry ingredients are completely mixed with wet (no dry ingredient clumps). Dough will be thick.
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Using an 2-inch diameter ice cream scoop or large spoon (about 2 tbsp of dough), scoop dough onto a cookie sheet about an inch apart. Gently press to slightly flatten each cookie.
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Bake for 12-15 minutes, or until cookies are golden brown, firm to the touch, and soft on the inside. Remove from oven and let sit on baking sheet for another 5 minutes. Remove from the pan and let cookies cool completely.
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Cookies can be stored in an air tight container at room temperature for up to 4 days.
Instructions
