HEALTHY cookies?! Yes! Check out this great recipe from a cooking class I took with food and nutrition expert, Dawn Jackson Blatner, RD. Her website is an excellent resource for creative, healthy and fairly straightforward recipes. I get excited when I find new uses for quinoa and flaxseed, and this recipe combines both! I just made these cookies to take to a winter BBQ tomorrow afternoon and my belly is happy to report that they are delicious!
Peanut Butter Quinoa Cookies
- 1 C quinoa
- 2 C water
- 1/2 C natural chunky peanut butter
- 1/4 C honey
- 1 C rolled oats, pulsed in a food processor to reach flour-like consistency (I used my Magic Bullet's flat blade)
- 1/4 C ground flaxseed
- 1/2 tsp sea salt
- 1/4 C mini dark chocolate chips (or more to taste)
- Preheat oven to 350 degrees F.
- Bring quinoa and water to boil, cover and simmer for 10-20 minutes until water is absorbed. Remove from heat and let cool.
- Mix 2 C cooked quinoa with peanut butter and honey. Reserve remaining ~1C quinoa to eat with salads, etc. later in the day/week.
- Stir in oats, flaxseeds and salt until well-combined. Mix in chocolate chips. (note: Chocolate chips may melt if quinoa isn't completely cool. Upside of warmish quinoa = ease of mixing peanut butter).
- Line 2-3 baking sheets with parchment paper.
- Use mellon-baller to drop ~ 1 T-sized mounds on baking sheet.
- Bake cookies for 18-20 minutes, until bottoms/edges are golden
- Press cookies flat using the bottom of a small drinking class immediately after removing from the oven. Let cool.