No bake chocolate quinoa cookies
350 cals, 7p, 21c, 24f (per meal)
4 tsp (15g)
4 tsp (7g)
4 tsp (7g)
4 tsp (21g)
2 2/3 tsp (5g)
2 tsp (10mL)
2 tsp (9g)
Recipe has been scaled from original by 0.17x. Adjust cook times and pan sizes accordingly.
1
In a saucepan over medium heat, melt the coconut oil, maple syrup, and cocoa powder, whisking until fully combined. Add the almond butter and stir until smooth.
2
Remove the saucepan from the heat and fold in the quinoa, oats, coconut flakes, and a pinch of salt. (Optional: reserve some coconut flakes to garnish the cookies later.)
3
Line a baking sheet with parchment paper. Take about 2 tablespoons of the mixture at a time, roll it into a ball, and press it into a cookie shape on the baking sheet. Repeat with the remaining mixture to form the number of cookies specified in the recipe details.
4
Sprinkle some salt and the reserved coconut flakes (if using) on top of the cookies. Place the baking sheet in the freezer for 30 minutes, until the cookies have set.
5
Transfer the cookies to an airtight container and store them in the freezer for best results. They can also be stored in the fridge, but will be much softer. Enjoy!