Gluten-Free Peanut Butter Quinoa Flake Cookies - Oil-Free, No Refined Sugar or Syrup
Quinoa flake gives these irresistible cookies a chewy texture and healthy, plant-based nutrition. Just like regular quinoa, the flakes are a healthy source of vegan protein and gluten-free fiber. This whole food recipe uses sweet banana and rich, creamy peanut for a kid-friendly treat.
Preheat oven to 350. Line a cookie sheet with parchment or a non-stick silicon baking mat.
To make the Gluten-Free Peanut Butter Quinoa Flake Cookie dough: In a food processor, combine the dates, banana, peanut butter, and vanilla. Add 1/4 cup of water. Puree until creamy, scraping down the sides as needed.
Add the almond meal, quinoa flakes, salt, and baking powder. Puree until combined.
To portion and bake the cookies: Portion about 2 teaspoons of dough onto the cookie sheet, leaving about 1 inch in between cookies. Once you've portioned all of the cookies, wet your fingers with a little water. Gently push down the cookies to flatten. Shape into pretty, round disks, if needed. Bake the cookies 15-18 minutes, turning the sheet halfway through cooking. The cookies will be golden brown on the bottom when ready.
Remove and let cool 10 minutes before serving or storing.
Store in an air-tight container in the fridge for up to a week. Freeze in an air-tight plastic bag (or wrap in foil) for longer.