Quinoa Power Protein Cookies

Made with oatmeal, rich peanut butter, maple syrup and a handful of chocolate chips, these lightly sweet gluten-free cookies are delightfully soft and chewy. They also pack in the protein — each one has about 3.8 grams of the stuff! Eat a couple of them and you’re off to the races.


When we created this cookie recipe, we were thinking about a nourishing treat for the kiddos’ lunchboxes and afternoon snacks. But, once we had a batch, we found many, many opportunities to eat them ourselves: they taste terrific with a cup of coffee in the morning, they’re the antidote to the 3 p.m. workaday doldrums and they’re exactly what we want after a workout.


Luckily, this recipe makes a ton of cookies, so there’s more than enough to go around. And if you find the “kids” are enjoying them a little too heartily, you can always go for a double batch.


Tip: As noted, these cookies are already gluten-free. If you’d like to make them dairy-free, make them with vegan chocolate chips.

SERVINGS

24

PREP TIME

20 min

COOK TIME

2 hr 30 min

Ingredients

  • 1
    cup creamy all-natural peanut butter
  • 3/4
    cup maple syrup
  • 1
    large egg
  • 1/2
    teaspoon vanilla
  • 1/4
    cup quinoa flour
  • 1 1/3
    cups quick cooking oats
  • 1/2
    teaspoon baking powder
  • 1/2
    teaspoon baking soda
  • 1/2
    teaspoon sea salt
  • 1/2
    teaspoon ground cinnamon
  • 1
    cup Sunspire chocolate chips

Directions

  1. 1

    Heat the oven to 350 F. Line 2 cookie sheets with parchment.

  2. 2

    In large bowl, cream together the peanut butter, maple syrup, egg and vanilla.

  3. 3

    In separate bowl combine the remaining dry ingredients and stir to mix. Slowly mix the dry ingredients into the wet ingredients.

  4. 4

    Drop by 2 tablespoons per cookie onto a prepared cookie sheet. Press down a bit to form them into cookies — they won’t spread in the oven. Bake for 8-10 minutes. Do not overbake.

  5. 5

    Allow the cookies to cool completely. Store cookies in an airtight container in the fridge.