When that cookie craving sets in these peanut butter quinoa cookies are perfect for packing in your adventure bag or lunch bag. Crisp on the outside and chewy on the inside, you’ll enjoy these plant-based beauties for years to come!
Makes 16 cookies
Ingredients
Wet Ingredients
- 2 cups quinoa, pre-cooked
- ½ cup plant milk (I used oat)
- ¼ tsp. vanilla
- 1 Tbsp. vegan butter (melted)
- 1 ripe banana
- ¼ cup smooth peanut butter
- 2 flax eggs (mix 2 Tbsp. ground flax with
- 6 Tbsp. water, let sit 5 minutes)
- ¼ cup maple syrup
Dry Ingredients
- ¾ cup flour (whole wheat or gluten free oat work well)
- ¼ cup plant-based protein powder
- ½ cup coconut sugar
- ½ tsp. baking soda
- ½ tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. chaga mushroom powder (optional)
- pinch of sea salt
- ½ cup vegan chocolate chips
- ½ cup pecans or walnuts, chopped
Directions
- Pre-heat oven to 350°F
- Make your flax egg.
- In a blender, blend together all wet ingredients.
- In a kitchen mixer, with the whisk attachment, mix together dry ingredients (or use a good ol’ whisk, arm power and a big bowl).
- Add the wet ingredients to the dry ingredient bowl and mix until well combined.
- Scoop cookie dough (about 2 Tbsp. per cookie) onto a parchment-covered tray (or reusable baking mat). Press them down! They won’t spread into each other.
- Bake for 15 minutes.
- Remove from oven and let cool for 2 minutes, then transfer to a cookie cooling rack. They will be crisp on the outside and chewy on the inside!
- Store in a cookie jar with parchment paper (to help absorb some moisture). The next day they will be a bit cakier, but still so delicious!
Nutrition facts per serving
Calories 252; protein 8 g; fat 10 g; carbs 37 g.
Read this story in the digital edition of IMPACT Magazine.
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