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 tp use chunky roasted almond butter in this recipe, but regular creamy roasted almond butter works as well!
Ingredients
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
quinoa flakes
½ cups
blanched almond flour
¾ teaspoons
baking soda
¼ teaspoons
sea salt
½ cups
dark chocolate chips