Loaded Quinoa Cookies (vegan)

25 Mar

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I’ve mentioned before that I love snacking…specifically the kind that makes you feel like you’re “splurging” but you’re really getting loads of good-for-you ingredients. I especially love that kind of snacking when it’s neatly packaged into a cookie.

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These loaded quinoa cookies do just that.

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The cooked quinoa adds satisfying protein that make these cookies great for an on-the-go breakfast or a tasty snack.

Feel free to add whatever mix-ins you have on hand. The first time I made these cookies, I used a jar of odds and ends mix-ins I had been collecting. The tablespoon of pistachios leftover from making granola, the 1/4 cup of shredded coconut leftover from making banana bread, and the handful of chocolate chips left from making cookies. I’ve made these cookies a few times and use a different combination each time. My favorite combination included pistachios, toasted coconut flakes, walnuts, cashews, peanuts, and chocolate chips.

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Leave a comment below with the mix-ins you tried. Happy snacking 🙂

Loaded Quiona Cookies

Makes 18 cookies

1/4 cup peanut butter

1/4 cup coconut oil

1/4 cup agave nectar

2 tablespoons unsweetened applesauce

1 tablespoon vanilla

1/2 cup whole wheat flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 cups cooked quinoa

3/4 cup mix-ins (any type of nut, dried fruit, chocolate chips)

1. Preheat oven to 350 degrees.

2. In a medium bowl, combine peanut butter, coconut oil, agave nectar, applesauce, and vanilla. Mix until ingredients are well incorporated.

3. Add whole wheat flour, salt, and baking soda and mix just until combined. Fold in quinoa and other mix-ins.

4. Roll dough into 2-inch balls and place on a lined cookie sheet 2 inches apart. Using you fingers, gently press dough balls until flattened. Bake for 12-15 minutes. Remove to a wire rack to cool.

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