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Peanut Butter Oat Quinoa Cookies
Erin
Erin brought these yummy cookies to the January, 2017 potluck in Portland.
1 ½ c flour
5 ml1 tsp salt
½ tsp baking powder
½ tsp baking soda
¼ c coconut oil, melted
¼ c avocado, mashed
79 ml1/3 c dark brown sugar
¼ c peanut butter
10 ml2 tsp rice/coconut/almond/soy milk
1 flax/chia eggs
10 ml2 tsp vanilla
240 ml1 c cooked quinoa, cooled to room temperature
240 ml1 c old-fashioned oats
1. In a large bowl, whisk flour, salt, baking powder, and baking soda.
2. In a separate bowl, beat together the coconut oil, avocado, brown sugar, peanut butter, and nondairy milk for 2-3 minutes. Add flax/chia eggs and beat 1 minute. Slowly beat in flour mixture, ½ c at a time until dry and wet ingredients are incorporated.
3. Using wooden spatula/spoon, stir in cooked quinoa and oats until just combined.
4. Cover and chill for 1 hour.
5. Preheat oven to 357o.
6. Roll dough into 1 tbsp round balls. Place onto parchment-lined cookie sheet, 1 inch apart. Slightly press down on each ball to flatten a bit.
7. Bake 8-10 minutes or until golden and soft. Cookies may seem underbaked, but will set as they cool.
8. Enjoy!