If you've ever browsed the plethora of "healthy food"-themed Pinterest boards, chances are you've already come across this recipe more than once. Made with cooked quinoa and raw rolled oats, these vegan cookies are high in protein and take less than 30 minutes to make. Be careful- they're addictive!
Vegan Chocolate Chip Nutter Butter Quinoa Cookies
2 1/4 cups cooked quinoa
1/2 cup peanut butter (chunky or smooth) (see Note)
4 tablespoons pure maple syrup
1 tsp vanilla extract
1/4 teaspoon sea salt
1/2 cup rolled oats
1/2 cup vegan chocolate chips
What to do
If you've already cooked your quinoa, great! Otherwise, cook your quinoa and allow to cool slightly. While your quinoa is cooling, preheat oven to 350 degrees.
Combine quinoa, peanut butter, maple syrup, salt, and oats in a large mixing bowl. Be sure the quinoa is still warm when you add the nut butter; the warm quinoa will slightly melt the nut butter and help the ingredients to better combine. Stir well to ensure all ingredients are evenly combined.
Stir in the chocolate chips.
Using your hands, mold and scoop out heaping tablespoons of dough onto a parchment-lined baking sheet, then flatten cookies slightly. If you're having a hard time getting the chocolate chips to stick in the dough, you can always stick any remaining chips into the cookies after they've been formed.
Bake cookies for approximately 20 minutes, until bottoms are nicely browned.
Allow to cool slightly before eating and cool completely before storing. Enjoy!
Instead of a full 1/2 cup peanut butter, we used half almond butter and half peanut butter. Our almond butter of choice, Barney Butter, has a mild almond flavor and a touch of cane sugar so was pretty much perfect for this recipe. It was, however, a bit too thick. So to thin things out, we ended up using 1/4 cup almond butter and 1/4 cup peanut butter. You could likely use whichever nut butter (or, if youhave a nut allergy, seed butter) you prefer!