Quinoa Power Protein Cookies
3 years ago

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.

24 cookies
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


  1. Heat the oven to 350 F. Line 2 cookie sheets with parchment.
  2. In large bowl, cream together the peanut butter, maple syrup, egg and vanilla.
  3. In separate bowl combine the remaining dry ingredients and stir to mix. Slowly mix the dry ingredients into the wet ingredients.
  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. Allow the cookies to cool completely. Store cookies in an airtight container in the fridge.

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