I was initially inspired by this recipe, but after a few tweaks whilst making them and the consistency and flavor just wasn’t right.
Plus I thought they’d be excellent in the dehydrator. I made two batches one for the dehydrator one for the oven on a low heat.
I love how they turned out in the dehydrator. The perfect texture of crispy on the outside and chewy in the inside, and the almond flavor came through a bit more. I’m still not 100% satisfied with the recipe and I want to try a cinnamon raisin version too. But they’re definitely good enough to share and have one amazing ingredient list.
Peanut Butter Quinoa Cookies (egg, dairy, and gluten free)
- 2 c cooked quinoa
- ½ c almond butter (or other nut butter)
- ¼ raw honey
- ½ c oat flour (or other flour)
- ½ c oats
- ¼ c cacao nibs or carob chips
- ¼ c ground flax
- Mix the cooked quinoa, almond butter and honey in a bowl
- Mix in the oats, flour, and flax
- Fold in the cacao nibs or carob chips
- Oven option: Bake at 250 F for 45 minutes or until desired texture is reached
- Dehydrator option: Cook on 115 for 8 hours
These are so much hardier than a regular cookie and the nuttiness of the quinoa is perfectly complimented by the nut butter. I strongly recommend the dehydrator version but if you don’t have one just put your oven on the lowest temperature it goes. (mine happened to be 250)
x
Casey
Insatiably Healthy 