2 cups cooked quinoa
1/2 cup peanut butter (chunky or smooth)
3 tablespoons pure maple syrup
1/4 teaspoon sea salt
3/4 cup rolled oats
1/2 cup unsweetened, shredded coconut (I left these out)
1/2 cup chocolate chips
Preheat oven to 350 degrees.
Combine quinoa, peanut butter, maple syrup, salt, and oats in a large mixing bowl. Using an electric mixer on low/medium speed, combine ingredients well. Tip: Allow the quinoa to cool before mixing it in.
Combine quinoa, peanut butter, maple syrup, salt, and oats in a large mixing bowl. Using an electric mixer on low/medium speed, combine ingredients well. Tip: Allow the quinoa to cool before mixing it in.
Stir in coconut and chocolate chips. Scoop and mold dough into round, tablespoon-sized cookies. Place cookies on parchment-paper-lined baking sheets and bake for approximately 20 minutes, until bottoms are nicely browned. Allow to cool completely before storing.
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