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.
Preparation time: 20 minutes
Cook time: 2.5 hours
1 cup peanut butter, all-natural creamy
¾ cup maple syrup
1 L&B large organic egg
½ teaspoon vanilla
¼ cup quinoa flour
1 ⅓ cups quick cooking oats
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
½ teaspoon ground cinnamon
1 cup Sunspire chocolate chips
- Heat the oven to 350 F. Line 2 cookie sheets with parchment.
- In large bowl, cream together the peanut butter, maple syrup, egg and vanilla.
- In separate bowl combine the remaining dry ingredients and stir to mix. Slowly mix the dry ingredients into the wet ingredients.
- 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.
- Allow the cookies to cool completely. Store cookies in an airtight container in the fridge.
If you love this recipe, check out the entire Nourish collection!