Description
These flourless and eggless cookies are bursting with peanut butter, maple and chocolate chips! Made with quinoa flour, these delicious cookies are gluten free and pretty healthy (for cookies!).
Ingredients
Scale
- 2/3 cup natural peanut butter
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 4 Tbsp coconut oil, melted
- 2 flax eggs (2 Tbsp flax mixed with 5 Tbsp cold water, allowed to set for 10 minutes)
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 2 cups quinoa flour
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the peanut butter, maple syrup, coconut sugar, coconut oil, flax eggs, and vanilla extract. (You can do this with a mixer to make it easier, but not necessary!)
- Next, add the baking soda, baking powder and half of the quinoa flour. Stir until combined.
- Now, add in the rest of the quinoa flour.
- Finally, add the chocolate chips.
- Place the cookies by tablespoonful onto an ungreased cookie sheet. Bake for 10 minutes. (These will not flatten when cooked, so you can flatten with the back of a spoon but I left mine in little balls.)
- Place cooked cookies on wax paper to cool and enjoy!
- Cook Time: 10 mins
- Category: cookies, dessert, gluten free, vegan, low FODMAP, quinoa, treat
- Cuisine: Cookies
