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Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Whisk flour, salt, baking powder, and baking soda in a medium bowl. Set aside. Using an electric mixer, beat applesauce, yogurt, brown sugar, and honey in a large bowl until light and creamy. Beat in eggs and vanilla. Pour in flour mixture, 1/2 cup at a time. Stir in quinoa and oats. Fold in cranberries, almonds, chocolate chips and shredded coconut. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1" apart. Bake for 12 to 15 minutes, or until cookies are slightly golden. Remove pans from oven and transfer cookies to a wire rack and let them cool. These cookies are delicious right out of the oven, but they taste even better the next day when cooled and stored in the fridge!
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Large disher — bakery-size cookies, jumbo muffins, falafel
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Large disher — bakery-size cookies, jumbo muffins, falafel