Ingredients
Nonstick cooking spray
2 cups cooked quinoa
½ cup all-natural peanut butter
5 Tbsp. pure maple syrup
1 dash sea salt (or Himalayan Salt)
1 tsp. pure vanilla extract
1 large egg
⅔ cup dark chocolate chips
Nonstick cooking spray
2 cups cooked quinoa
½ cup all-natural peanut butter
5 Tbsp. pure maple syrup
1 dash sea salt (or Himalayan Salt)
1 tsp. pure vanilla extract
1 large egg
⅔ cup dark chocolate chips
Instructions
Preheat oven to 350° F.
Lightly coat two large baking sheets with spray. Set aside.
Combine quinoa, peanut butter, maple syrup, salt, extract, and egg in a large bowl; mix well.
Fold in chocolate chips; gently mix until blended.
Drop by rounded Tbsp. onto prepared baking sheets.
Bake for 18 to 22 minutes, or until set.
Allow to cool for 5 minutes on baking sheets; remove from sheets and cool completely on a wire rack (or on parchment paper).
Preheat oven to 350° F.
Lightly coat two large baking sheets with spray. Set aside.
Combine quinoa, peanut butter, maple syrup, salt, extract, and egg in a large bowl; mix well.
Fold in chocolate chips; gently mix until blended.
Drop by rounded Tbsp. onto prepared baking sheets.
Bake for 18 to 22 minutes, or until set.
Allow to cool for 5 minutes on baking sheets; remove from sheets and cool completely on a wire rack (or on parchment paper).
Containers: 1 yellow
How many cookies are in 1 yellow container?
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