You know quinoa as the protein-packed supergrain that sits alongside chicken and broccoli or makes a creamy, porridge-like breakfast bowl. But if you haven’t yet tried quinoa in cookies, here’s your chance to sweeten the pot. Using naturally gluten-free, whole-grain quinoa flour, these buttery pecan cookies come to life for the sole purpose of making your day a little more delicious and a lot more nutritious.
Buttery Nut Protein Cookies
Ingredients
4 scoops vanilla protein powder
1 cup quinoa flour
1/3 cup chopped pecans
1/4 cup honey
1-1/2 Tbsp. coconut oil
1 Tbsp. ghee
1 tsp. baking soda
Directions
- Preheat oven to 350 degrees F. Coat a baking sheet with non-stick cooking spray.
- In a large bowl, combine all ingredients and stir until a cookie-dough-like consistency forms. Add more milk if needed.
- Roll dough into small balls, place on prepared baking sheet and flatten into cookies.
- Bake 8 minutes, or until edges start to turn golden.