by Kelly Cloutier
(Toronto, ON Canada)
1 cup cooked quinoa
1 cup uncooked quinoa flakes
1 cup unsweetened, shredded coconut
2 tablespoons almond butter or natural peanut butter
3 or 4 large VERY RIPE bananas
1/2 cup coconut sugar
1 teaspoon vanilla
1/2 cup dark chocolate chips
I also added some chia seeds and honey
They’re jam-packed with protein, fiber, stress-busting B-vitamins, energizing goodness and deliciousness! They're also gluten-free and will kick your cravings to the curb.
To prepare the cookies: Pre-heat oven to 375 degrees. In a large mixing bowl, mash bananas in bowl with a fork and add vanilla, almond butter and coconut sugar. Add quinoa, oatmeal, coconut and pinch of salt. Mix until well combined. Stir in chocolate chips. Line baking sheet with parchment paper and drop batter on to cooking sheet. Bake for 25-30 minutes. Remove from oven and let cool.
Makes about 25 cookies that look more like muffin-tops and are chewy.
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