Quinoa Power Protein Cookies
September 9, 2022
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
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1cup creamy all-natural peanut butter
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3/4cup maple syrup
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1large egg
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1/2teaspoon vanilla
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1/4cup quinoa flour
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1 1/3cups quick cooking oats
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1/2teaspoon baking powder
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1/2teaspoon baking soda
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1/2teaspoon sea salt
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1/2teaspoon ground cinnamon
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1cup Sunspire chocolate chips
Directions
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1
Heat the oven to 350 F. Line 2 cookie sheets with parchment.
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2
In large bowl, cream together the peanut butter, maple syrup, egg and vanilla.
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3
In separate bowl combine the remaining dry ingredients and stir to mix. Slowly mix the dry ingredients into the wet ingredients.
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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.
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5
Allow the cookies to cool completely. Store cookies in an airtight container in the fridge.