Quin-Oaties

By tinathorn

Ingredients

• 2/3 cup quinoas flakes, toasted (I use Ancient Harvest brand)
• 1/3 cup GF rolled oats (You can toast oats and quinoa flakes in a toaster oven at 350° for a few minutes. Keep an eye on them because they can burn quickly!)
• 1/2 cup creamy peanut butter (or other nut or seed butter)
• 1 Tbsp coconut oil, in liquid form (or melted butter)
• 1/3-1/2 cup maple syrup to taste (honey or agave could also be substituted)
• 1/2 cup shredded unsweetened coconut
• 2 blocks of Baker’s unsweetened chocolate, chopped (or if you prefer sweeter, substitute with 1/2 cup mini chocolate chips)
• 2 tsp vanilla extract
• 1/4 to 1/2 tsp sea salt (skip if using salted nut butter)
• Feel free to add 1/2 cup of chopped nuts or dried fruit, if desired (cherries would be good!)

Details

Adapted from naturalnoshing.wordpress.com

Preparation

Step 1

1. Pre-heat oven to 325°.
2. Combine all ingredients in a medium mixing bowl and refrigerate for 15 minutes.
3. Scoop cookie dough by TBSP (a melon ball scooper works nicely here) onto Silpat or parchment lined cookie sheet.*
4. Bake for 10-12 minutes.
5. Allow to cool for 5 minutes, then place on cooling rack.
Makes about 25- 30 cookies (depending on how much “dough” you consume prior to baking!)
*Recipe Notes: I tightly pack the dough with the scooper to form nice rounded tops and to help keep their shape.