No-Bake Gluten Free Quinoa Cookies
These no-bake cookies are super easy to make and a great healthier treat. We used 70% dark chocolate, but feel free to use whatever you like. The puffed quinoa also brings an added source of plant-based protein!
Takes 15 minutes
Serves 4
Ingredients
- 10 g freeze-dried raspberries about 1 tbsp
- 40 g puffed quinoa about ¼ cup
- 60 g pumpkin seeds about ⅓ cup
- 150 g dark chocolate about 1 cup, chopped
- 50 ml maple syrup about 3 tbsp
- 100 g peanut butter about ⅓ cup
Instructions
- Melt the dark chocolate, then stir in the peanut butter and maple syrup until smooth.
- Add the puffed quinoa, pumpkin seeds, and freeze-dried raspberries, mixing well to combine.
- Roll the mixture into 8 balls and place them well spaced on a lined baking sheet or wooden board.
- Leave to cool and harden.
Storage:
- Store in an airtight container – they will keep for up to 2 weeks. Enjoy!
