Cooking Instructions
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Step 1
Add
Natural Peanut Butter (320 g)
,
Refined Coconut Oil (120 mL)
,
Pure Maple Syrup (120 mL)
and
Cacao Powder (35 g)
to medium sauce pan, cook over medium heat, stirring continuously until melted and well combined.
Step 2
Remove from heat and stir in
Vanilla Extract (10 mL)
,
Toasted Quinoa Flakes (320 g)
,
Old Fashioned Rolled Oats (180 g)
,
Dark Chocolate Chips (130 g)
and
Powdered Peanut Butter (15 g)
. Stir until toasted quinoa flakes and rolled oats are are fully coated.
Step 3
Line two baking sheets with parchment paper and roll small spoonful of cookie dough into ball, place on prepared sheet, press down gently to flatten cookie. Repeat until all cookie dough is used.
Step 4
Cool in refrigerator. I like to store these in airtight container in refrigerator, then sit out to room temperature before serving. Super rich and yummy - good luck stopping at one!
