photo by Lindsey Treffry | crumbs…
Scoop and mold dough into round, tablespoon-sized cookies by hand. The mix will be loose, so try to pack it as tightly as possible.
Lindsey Treffry | crumbs…
Quinoa is not only a savior for those with gluten intolerance or celiac disease. It is also a great protein filled, grain alternative for herbivores. Quinoa has the most protein of any grain with 5.5 grams per cup.
While quinoa can be found in speciality health food stores like the Moscow Food Co-Op or the Huckleberries section of Rosauers, quinoa can also be found in the bulk section of WinCo for around $2.50 per pound — a little over 4 cups cooked.
You aren’t missing out on taste or essential nutrients with this gluten, diary and egg free cookie recipe. Who says ‘living without’ means living without the sugary, sticky, warm and melty goodness of a classic peanut butter, chocolate chip cookie?
Ingredients (12 bite-sized cookies)
- 1 cup cooked quinoa
- 1/4 cup peanut butter (chunky or smooth)
- 2 Tablespoons maple syrup
- 1/8 teaspoon salt
- 1/2 cup gluten-free rolled oats (if gluten is not an issue, regular rolled oats work fine)
- 1/4 cup sweetened shredded coconut
- 1/4 cup chocolate chips (check the package to ensure there are no milk products or traces of wheat … Most chocolate chip packages are free of both)
Instructions
- Preheat oven to 350 degrees.
- Combine quinoa, peanut butter, maple syrup, salt, and oats in a large bowl. Mix by hand for three minutes or use an electric mixer on low speed for about 30 seconds, until well-mixed.
- Stir and mix in coconut and chocolate chips.
- Scoop and mold dough into round, tablespoon-sized cookies by hand. The mix will be loose, so try to pack it as tightly as possible.
- Place cookies on cooking-sprayed baking sheets and bake for 20 minutes, until bottoms are nicely browned.