#header-inner img {margin: 0 auto;} #header-inner, .header-inner {text-align:center;} #Header1_headerimg { margin: 0 auto; text-align:center;}

May 19, 2013

Peanut Butter Chocolate Chip Quinoa Cookies {gluten free + vegan}

More recipes to use up excess cooked quinoa! The original recipe can be found here at 366 Days of Pinterest. Only I adapted it for our needs:

Peanut Butter Chocolate Chip Quinoa Cookies {gluten free + vegan}

2 cups cooked quinoa
1/2 cup peanut butter (or almond butter)
3 Tbsp maple syrup
1/4 tsp salt
3/4 cup certified gluten-free quick cooking oats (the original recipe called for rolled oats)
1/2 cup Enjoy Life Foods chocolate chips
1/2 tsp vanilla extract

Preheat oven to 350 degrees.

Combine quinoa, peanut butter, agave, salt and oats in a large mixing bowl. Using an electric mixer on low/medium speed, combine ingredients well.

Stir in chocolate chips and vanilla. Scoop into round, tablespoon-sized cookies onto a baking sheet lined with parchment or a Silpat baking mat. Bake approximately 20 minutes or until edges just begin to brown.

Allow to cool and store in the refrigerator.

Related Posts Plugin for WordPress, Blogger...