When I make quinoa I usually make a large batch … a blank canvas to customize. You already knew that about me!
Today I made a version of my Sugarless Chocolate Chip Cookies and added an option to make them DECADENT.
1 very ripe banana (that’s the natural sweetness)
1 cup of flax seed meal
1 cup of almond flour (it’s gluten free)
1/2 cup cooked quinoa
1/2 cup diced dates and cranberries
1 tsp vanilla extract
1/2 cup nut butter (I used almond butter to keep “nuts” consistent)
NOTE: For those avoiding nuts … use SORGHUM Flour, QUINOA Flour, or OAT Flour
For those avoiding nuts … substitute SOY Butter or Sunflower Seed Butter for the nut butter
OPTIONAL: add 1/4 cup coconut flakes
- Combine wet ingredients
- Add in dry one at a time
- Form into balls the desired size you wish
- I made large ones … palm size for the option to cut and make into sandwiches (Create sandwiches with Nut/Seed/Soy Butter OR Cream Cheese Frosting after the bites have cooled)
- Bake for 20 minutes at 350 on a parchment lined baking sheet
Store in an airtight container OR enjoy right away!