These cookies are perfect for breakfast, lunch boxes or as a snack.
1 cup quinoa flakes
1 cup buckwheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 cup cooked quinoa
2 tablespoons ground flaxseed + 5 tablespoons warm water
1/2 cup almond butter
1/4 cup coconut oil, melted
1/2 cup maple syrup
1/4 cup chia seeds
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
In a large bowl, stir together the flour, quinoa flakes, baking powder, baking soda, cinnamon, chia seeds, raisins and sea salt. Fold in the cooked quinoa
In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes. In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate. Stir in the flaxseed mixture.
Add the wet ingredients to the bowl of dry ingredients and fold until just combined.
scoop a flattened ball of cookie onto the baking sheet. Bake for 20 minutes, or until lightly browned. Transfer to a wire rack and cool
When cookies are completely cool, store in an airtight container or freeze.