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| Servings |
cookies
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Ingredients
- 1 cup cooked and cooled quinoa
- 1 large egg
- ½ cup peanut butter
- ⅓ cup maple syrup
- 2 tbsp coconut oil , melted
- 1 tsp vanilla extract
- ¼ tsp sea salt
- 1 cup oat flour , gluten-free if required
- 2 tbsp ground flax
- 2 tbsp hemp seeds
- 1 tbsp chia seeds
- ½ tsp baking powder
- ½ tsp cinnamon
- ½ cup dried cranberries
Ingredients
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Instructions
- Preheat the oven to 350F. Line a baking tray with parchment paper.
- In a large bowl, combine the cooked quinoa, egg, peanut butter, maple syrup, coconut oil, vanilla, and sea salt. Mix well.
- Add the oat flour, flax seeds, hemp seeds, chia seeds, baking powder, and cinnamon, folding until combined.
- Add the cranberries and mix until evenly distributed.
- Wet your hands and scoop ⅓ cup of the batter at a time and shape into balls, flattening them slightly. Place on the lined baking sheet.
- Bake for 14 to 16 minutes, or until golden. Let cool on the baking tray.