“Everything but the Kitchen Sink” Quinoa Cookies

2017-02-08
  • Yield : 12
  • Servings : 6
  • Prep Time : 30m
  • Ready In : 30m

Yet another quinoa creation from the week I accidentally made enough quinoa to feed a small army. But I’m not complaining, these cookies were one of my favorite treats so far – not just because they’re tasty and satisfying, or because they’re super nutrient dense, but because they are the perfect snack for ANY time of day! They are a a great option for a sweet and savory dessert, an afternoon-hanger killing snack or an awesome pre-workout energy boost.

These babies kept me fueled for my 6am track practices every day for a week (until I ran out) (which reminds me, I need to make more..)

Enjoy!!

Ingredients

  • 2 cups cooked quinoa
  • 1/2 cup natural salted peanut butter
  • 1/2 cup pure maple syrup
  • 4 T almond meal (or flour of choice)
  • 2 T walnuts (or nuts of choice) processed into small bits
  • 2 T coconut oil
  • 1/2 or so of chocolate chips
  • 2 T unsweetened shredded coconut

Method

Step 1

1. Mix all ingredients in a bowl until thoroughly combine.

Step 2

2. Scoop 'dough' into 12 balls and press into cookie shaped mounds on a greased plate or baking sheet.

Step 3

3. Freeze for 20-30 minutes until firm. Once hardened, remove and enjoy!

My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I've got a passion for running and vegan eats. When I'm not wandering around the aisles of the grocery store - I enjoy cooking, baking, photography, writing puns and tag-saling.

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