Step-by-Step Guide to Make Speedy Coconut Quinoa Cookies

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, coconut quinoa cookies. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mix cooked quinoa, coconut, oats, flour, brown sugar, mashed bananas, applesauce, peanut butter, vanilla, salt, baking soda, and baking powder together in a large bowl. Fold chocolate chips into the quinoa mixture; drop by spoonful onto prepared baking sheets. How to Make Quinoa Coconut Cookies. Beat together butter. peanut butter, eggs, vanilla and sugar until smooth.

Coconut Quinoa Cookies is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Coconut Quinoa Cookies is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have coconut quinoa cookies using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Coconut Quinoa Cookies:

1. Take 1/2 cup almond butter
2. Prepare 1/4 cup maple syrup
3. Make ready 1 medium ripe banana, mashed
4. Take 1/4 cup yogurt, plain
5. Prepare 1 tsp vanilla
6. Take 1/2 cup quick-cooking oats
7. Get 1/2 cup quinoa flour
8. Make ready 1 tbsp flaxseed meal
9. Make ready 1 tsp baking powder
10. Get 1/4 tsp salt
11. Take 1/4 cup coconut sugar
12. Get 1/2 cup coconut flakes
13. Prepare 1 tsp cinnamon
14. Prepare 2 tbsp chia seeds

Heat over low-medium heat until everything is combined and melted. Pour chocolate mixture over the quinoa flakes and coconut. These toasted coconut quinoa breakfast cookies use no flour, butter or oil and are naturally sweetened using honey and ripe banana. I've been testing something pretty awesome for you the last few days: quinoa breakfast cookies.

Instructions to make Coconut Quinoa Cookies:

1. Preheat oven to 350°F. Line a baking sheet with silpat or parchment paper.
2. 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.
3. Fold in coconut & chia seeds. Refrigerate for at least 30 minutes.
4. 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.
5. Bake on center rack for 15 minutes or until edges are golden brown. Remove and let cool completely.
6. Enjoy at room temperature or reheated slightly in a microwave.

These toasted coconut quinoa breakfast cookies use no flour, butter or oil and are naturally sweetened using honey and ripe banana. I've been testing something pretty awesome for you the last few days: quinoa breakfast cookies. Our Quinoa Coconut cookies are made with quinoa and brown rice flour, coconut oil and low glycemic agave syrup. In addition, our cookies are sprinkled with healthy fats walnuts and shredded coconut on top. The texture of the cookie is soft and melts in your mouth, releasing the smooth flavour of coconut, walnuts, and aromatic vanilla.

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