Stone Fruit & Quinoa Breakfast Cookies - Forks Over Knives

Ingredients

• 1 orange
• ⅓ cup pure cane sugar
• ¼ cup almond butter
• 1 tablespoon cider vinegar
• 2 teaspoons grated fresh ginger
• 1 teaspoon baking powder
• ¼ teaspoon sea salt
• 1½ cups cooked quinoa
• ¾ cup whole wheat flour
• ½ cup fresh or thawed frozen stone fruit (such as peaches, plums, and/or nectarines), cut into ½-inch pieces