Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, coconut quinoa cookies. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
These toasted coconut quinoa breakfast cookies use no flour, butter or oil and are naturally sweetened using honey and ripe banana. A healthier option for a classic! I like these with the chocolate drizzle, but my husband thinks they.
Coconut Quinoa Cookies is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Coconut Quinoa Cookies is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can have coconut quinoa cookies using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Quinoa Cookies:
- Prepare 1/2 cup almond butter
- Get 1/4 cup maple syrup
- Take 1 medium ripe banana, mashed
- Make ready 1/4 cup yogurt, plain
- Make ready 1 tsp vanilla
- Take 1/2 cup quick-cooking oats
- Get 1/2 cup quinoa flour
- Make ready 1 tbsp flaxseed meal
- Make ready 1 tsp baking powder
- Make ready 1/4 tsp salt
- Make ready 1/4 cup coconut sugar
- Make ready 1/2 cup coconut flakes
- Get 1 tsp cinnamon
- Get 2 tbsp chia seeds
Coconut Quinoa Cookies with Coconut Oil, a healthy and delicious quinoa cookies recipe. Check out the full recipe at Nature's Way! Quinoa cooked in coconut milk with spicy Indian flavors, mixed with greens and topped with roasted cauliflower. A simple, vegan and gluten-free meal.
Steps to make Coconut Quinoa Cookies:
- Preheat oven to 350°F. Line a baking sheet with silpat or parchment paper.
- Add almond butter, maple syrup , banana, yogurt and vanilla in a large bowl and mix until combined. Add all dry ingredients except for coconut & chia seeds and mix together.
- Fold in coconut & chia seeds. Refrigerate for at least 30 minutes.
- Scoop about 2 tablespoons of dough onto the baking sheet and repeat until all dough is used. Use a wet fork to press down into a small cookie shape.
- Bake on center rack for 15 minutes or until edges are golden brown. Remove and let cool completely.
- Enjoy at room temperature or reheated slightly in a microwave.
Stir in quinoa, coconut, and chocolate. In another bowl combine flour, coconut, baking powder, and baking soda. Stir in quinoa and chocolate chips. Drop spoonfuls of cookie dough onto greased cookie sheet. Made with carrots, quinoa, and oats, they're nutty, lightly sweet, and gluten-free.
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