What’s better than a chewy peanut butter cookie?
- 1 cup dry spouted quinoa
- 1 cup gluten-free rolled oats
- 1/3 cup fresh ground oat flour
- 1/2 cup ground flax seed meal
- 1/2 cup almond meal
- 3/4 cup hemp seed
- 1 1/2 cup room temperature filtered water
- 1 cup organic unsweetened peanut butter
- 1 tsp liquid vanilla stevia, or stevia (optional)
- pinch of sea salt
- shredded coconut for topping
- 2 cups fresh, hulled and sliced strawberries
- 2 tsp. organic sugar, or maple syrup or stevia
- 2 Tbs. + more if needed organic chia seeds
- Stir together the strawberries and sugar in a glass bowl. Cover and let sit over night. Add in 2 Tbs. of chia seeds and mix, stirring every few minutes so that the chias do not clump. Set your jam in the fridge to set up. It should have a jam consistency after about 30 minutes. If your berries were more juicy, you may want to add in another 1 tsp. of chias to thicken the jam some.
- In a food processor, pulse together salt, rolled oats, oat flour, flax meal, almond meal and hemp seed. Pulse in your water to make a wet batter. Add in the peanut butter and pulse to form a very sticky batter. Add stevia or sweetener if desired and pulse again.
- Transfer your batter to a medium size bowl. Stir in the quinoa by hand to blend them in with the batter. Cover bowl and let the batter chill for 1 hour to make a less sticky batter to work with.
- Drop circles of dough onto a greased bake pan. Chill again until the cookies are firm to the touch.
- Press gently on each cookie center to create a small bowl shape to drop your jam into later. Bake cookies at 400 degrees for 10 minutes. Remove your pan from the oven and spoon a tsp. worth of jam onto the center of each cookie. Bake again for another 10 minutes at 400.
- Remove cookies once more and top each one with a pinch of coconut flakes. Broil your cookies, watching carefully not to burn the topping for about 3 minutes or less to brown the coconut. Or skip this step if you don't want the coconut toasted.
- Allow cookies to cool before storing.
- For a 'Raw' cookie, simply assemble each one with batter, jam and coconut, then freeze until you're ready to serve. They will thaw in about 15 minutes for eating. Store 'Raw' cookies in the freezer or fridge for up to 2 weeks.
- Makes 1 dozen large cookies.
- Note: I didn't use any sugars in the cookie base. They are mildly sweetened by the jam. I added a stevia option in the ingredients for a sweeter version but I would keep them without any.
- For more information on sprouting quinoa or any other plants, I would refer you to www.sproutpeople.com for step by step instructions.
- If you would rather skip the sprouting, simply cook your quinoa and allow it to chill. Then take it to room temperature prior to mixing your cookie batter.
Whether you choose a ‘Raw’ cookie …
Or Baked and Toasted….
These are a tasty, healthy way to get your sweet in without all the fat, sugars or gluten of most cookies.
Have a great week everyone!
Thinkin’ Jack had one too many cookies…………Shhhhhh !
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