Chocolate & peanut?! Count me in. And quinoa?… in a cookie?!…. YUP. And honestly it is the most perfect combo. These cookies are gluten free and sweetened only with maple syrup (and chocolate chips!).
Grains definitely get a bad rep, with all of the keto, paleo and whole 30 plans. Over the past few years, I have become so in tuned with my body and how I feel when I eat certain foods. Grains do not bother me. Grains are believed, by some, to take vital nutrients from your body. But there are many benefits we can receive from quinoa. (If you are paleo/keto/whole30, skip this recipe and wait for my grain free cookies). Quinoa is a complete protein. It can help with the health of your hair, skin and nails. It can also help with digestion.
If you are down with a non grain free recipe, then get those baking tools out!
1 1/4 cup quinoa flour
3/4 tsp baking powder
1/2 cup of melted coconut oil
pinch of Himalayan salt
1/2 cup maple syrup
1/2 cup unsweetened and unsalted peanut butter
1 tsp vanilla extract
1/2 cup dark chocolate chips
Preheat oven to 350 and line a baking sheet with parchment paper. In a medium bowl mix together the dry ingredients. Set aside. Then in another bowl, mix together the coconut oil and maple syrup. Mix well for 1-2 minutes. Then add the egg and mix well. Then add the vanilla extract, mix well. Then add peanut butter and mix until well combined. Then fold in the dry ingredients and mix till combined. Then fold in the chocolate chips. Begin spooning out 2 tbsp of batter onto the baking sheet, and leave 2 inches between each cookie. Bake for 11 minutes. Let cool and enjoy!