© 2020 The Nourished Seedling, All Rights Reserved

 

  • Black Facebook Icon
  • Black Twitter Icon
  • Black YouTube Icon
  • Black Pinterest Icon
  • Black Instagram Icon

Crunchy Quinoa and Oat Peanut Butter Cookies

 

Yields:  about 36 cookies      Prep Time:  15 minutes       Total Time:  45 minutes

 

Loaded with protein from peanut butter, oatmeal and quinoa flakes, these cookies also boast a deep flavor from the combination of coconut oil, honey and maple syrup.

 

Ingredients

4 tablespoons softened butter

3 tablespoons coconut oil (cold pressed, unrefined)

1/2 cup natural peanut butter (creamy or chunky)

1/4 cup brown sugar

1/4 cup pure maple syrup

1/4 cup honey

1 teaspoon pure vanilla extract

1 cup old fashioned rolled oats

1/2 cup rice flour (crispier) or gluten free flour mix (less crispy)

3/4 cup quinoa flakes

2 tablespoons almond meal

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup chopped walnuts

 

1/4 cup unsweetened coconut flakes (optional)

 

Directions

1. Preheat oven to 350 degrees Fahrenheit.

 

2. Combine butter, coconut oil, peanut butter, maple syrup, honey and vanilla in a bowl.  Mix well.

 

3.  In a separate bowl, combine oats, quinoa flakes, rice flour or gluten free flour, almond meal, baking soda, salt and walnuts.  Mix well.

 

4. Slowly incorporate dry ingredients into wet ingredients bowl.  Mix until well combined.

 

5. Scoop about a tablespoon at a time onto a parchment paper lined baking tray, about 2 inches apart.

 

6. Bake at 350 degrees for about 16 – 19 minutes.  Let cool on pan for about 5-10 minutes to let sugars solidify before transferring to cooling rack.

 

It must be stated right off the bat, this is my mom’s recipe.  Second statement, they are delicious.

 

 

My mom experiments with gluten free recipes all of the time, and I finally got her to write this one down for me.  This is a hearty cookie, filled with protein, iron and healthy fats.  She often brings a few over when she makes them.  The few cookies that used to satiate us a few years ago now barely get through one person.  Our family has grown in number and appetite!

 

The cookies I make are usually more on the softer side than they are crunchy.  These definitely have a crunch.  The mix of butter and coconut oil meld with the different flavors of sweetness from the brown sugar, honey and syrup, and really make for a delicious flavor when combined with the peanut butter. 

 

 

They taste incredibly decadent, and while they aren’t light calorically, they are quite nutritiously dense.  This is a great quality for getting hearty nutrition into picky eaters and for people on the go.  Equally, they are just as tasty sitting quietly with a cup of coffee and enjoying bite by bite.  Thanks, mom!

 

Curious about gluten?  Here is a brief overview of what it is, why people avoid it and considerations if it should be avoided.

 

Pin on Pinterest!

 

 

 

Please reload

Please reload

AFFILIATE DISCLOSURE
This website, including this page, contains affiliate links.  This means that The Nourished Seedling may receive a percentage of any product you purchase when using the links in the posts, articles or recipes. There is no difference in the price of the products, yet your purchase supports the mission of The Nourished Seedling to help people to reach optimal health by living a healthy and balanced life.  Thank you for your support!

For more informtion on affiliates and disclaimers, please click here.

Please reload

Please feel free to leave a comment!

*PLEASE NOTE* Anywhere you are asked for your email on this site, it is to verify you are a human (not a robot/computer).  Your email address will NEVER be published or sold.