Average Recipe
Prep Time
15 minutes
Cook Time
10 minutes
18 cookies

These cookies are higher protein, and lower in sugar compared to traditional chocolate chip cookies. Plus with no grainy gluten-free flours, these cookies stay moist and gooey in the center for days. This recipe uses quinoa flakes, which are made from organic quinoa that is steam-rolled into a quick cooking quinoa flake. I use Ancient Harvest Quinoa Flakes brand which I buy locally. I also prefer to use chunky roasted almond butter in this recipe, but regular creamy roasted almond butter works as well!

Read more about this recipe on the blog.

Almond Butter Chocolate Chip Cookies

½ pitted medjool dates (about 6 to 8 dates)
¼ cups hot water
¼ cups coconut oil
¼ cups raw honey
¼ cups ground golden flaxseeds
2 teaspoons vanilla extract
1 cups creamy roasted almond butter
1 cups quinoa flakes
½ cups blanched almond flour
¾ teaspoons baking soda
¼ teaspoons sea salt
½ cups dark chocolate chips