Chocolate Peanut Butter No Bake Quinoa Cookies

• Vegan
• Gluten free

• Condiments

  • 1/4 cup Honey or pure maple syrup
  • 1/2 cup Peanut butter

• Pasta & Grains

  • 3/4 cup Quinoa

• Baking & Spices

  • 1/4 cup Almond meal
  • 1/3 cup Dark chocolate chips
  • 1/4 tsp Kosher salt
  • 1 tbsp Vanilla extract, pure

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1/4 cup Coconut, unsweetened flaked

Found on wellplated.com

Description

Ingredients

• 1/2 cup, plus 1/3 cup uncooked quinoa (or 2 1/2 cups leftover cooked)
• 1/2 cup peanut butter (do not use the kind that must be refrigerated or the cookies won’t set properly)
• 1/4 cup honey or pure maple syrup
• 2 tablespoons coconut oil
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/4 cup almond meal*
• 1/4 cup unsweetened flaked coconut
• 1/3 cup dark chocolate chips (use a dairy-free brand such as Enjoy to make these vegan/paleo friendly)

Directions

• Bring 1 2/3 cups water and the quinoa to a boil in a small saucepan. Reduce the heat to low, cover, and let cook for 15 minutes. Leaving the pot covered, removed the pan from the heat and let sit for 5 minutes. Uncover, fluff with a fork, and set aside. In another saucepan over low heat, stir together the peanut butter, honey, coconut oil, vanilla, and salt until smooth and the coconut oil melts. Remove from the heat, then stir in the almond meal, coconut, and reserved quinoa until combined. Let the mixture sit off the heat while you line a large baking sheet with parchment paper, wax paper, or a silpat mat. Once the batter has cooled to near room temperature, stir the chocolate chips into the cookie batter until evenly combined. Scoop the cookies onto the baking sheet by rounded tablespoons, flatten slightly into a cookie shape, then place in the refrigerator or freezer until firm, about 40 minutes.