Vegan. Gluten-free. Dairy-free. Absolutely delicious.

These quinoa cookies are quick to make, simple in its ingredients, easy to adapt and on the healthier side as far as treats go. If you are looking for a sweet treat that can double up as a quick grab and go snack with your morning coffee – these cookies are an obvious choice. You might want to opt out the chocolate for some dried fruit but in my opinion, a hint of chocolate is always welcome (especially when it’s the right chocolate). 🙂

These cookies are nutty in flavour with a touch of sweetness and the quinoa adds a slight crunch, (which I love). Next batch I’m going to try with a double up on the coconut, minus the chips – adaptations are just that easy with this one. I’d love to hear how you might switch this dish up.

Now for the real sell on these sweet bites. The plant based source Quinoa is a complete protein; packed with iron, zinc, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fibre. Adding this key ingredient to your baking is a big win over the traditional empty ingredients that go into the typical cookie. Plus, for those fighting allergens often related to our favourite baked goods (wheat/dairy), here is something for you. Check out this dish –

Quinoa Cookies (yields 20-24)

• 2 cups cooked quinoa (let it cool before using)
• 2/3 cup natural peanut butter (chunky or smooth)
• 3 tablespoons pure maple syrup
• 1/4 teaspoon himalayan sea salt
• 3/4 cup gluten-free rolled oats
• 1/2 cup unsweetened, shredded coconut
• 1/2 cup dairy-free chocolate chips

1. Preheat oven to 350 degrees
2. Combine quinoa, peanut butter, maple syrup, salt, and oats in a large mixing bowl. Using an electric mixer on low speed, combine ingredients well
3. Stir in coconut and chocolate chips
4. Scoop and mold dough into round, tablespoon-sized cookies onto baking sheet
5. Bake for 20-25 minutes, until bottoms are nicely browned
6. Let cool before storing

Keep Sweet. xx