- 1/4 cup natural peanut butter
- 1/4 cup natural almond butter
- 1/3 cup raw agave nectar (or allowable sweetener
- 2 Tbsp freshly ground chia seeds or ground flax seeds
- 2 cup cooked quinoa, completely cooled (Make sure this is not too wet or the cookies won’t hold together. It should be on the dry side and fluffy)
- 1 cup rolled oats
- 1/2 cup dried, shredded, unsweetened coconut
Preheat the oven on its lowest setting- about 170 degrees F. Line two cookie sheets (or a giant one) with parchment paper. The parchment paper is non-negotiable. (FYI, you could easily pull this off in a dehydrator or solar oven, if you have either.)
In a bowl, mix together the peanut and almond butters, agave, and ground chia seeds. Mix in the quinoa, oats, and coconut. Your mixture should be pretty clumpy. If your quinoa was a bit wet, it may not want to hold together at this point. If that’s the case, toss in a bit more chia seeds and peanut/almond butter and see if that helps.
Scoop tablespoons onto the parchment paper and flatten them with your fingers. Make sure they’re pretty tightly formed as they’ll dehydrate slightly in the oven and small weak spots will become bigger.
Put them in the oven and let them set up for about an hour. Remove, and enjoy!
Make sure to store leftover cookies in the fridge and consume them within a week. However, I think they taste best at room temperature, so you may want to let them sit out for 15 minutes before you devour them
Nutrients Per Serving
- Calories: 90
- Protein: 2.6 gm
- Carbohydrates: 11 gm
- Fiber 1.4 gm
- Fat: 5 gm
- Sodium: 3 mg
- Potassium: 91 mg
- Phosphorus: 65 mg