Chunky Cashew No-Bake Cookies

Ingredients

• 2 Tbsp (30 ml) pure maple syrup
• 2 Tbsp (30 ml) unsweetened plant-based milk
• 2/3 cup (170 g) natural cashew butter or other nut butter
• 1 cup (120 g) quinoa flakes
• 1/4 cup (35 g) finely chopped raw cashews (optional)
• Step 1 Line a baking sheet with parchment paper.
• Step 2 In a saucepan, combine the maple syrup and plant milk and cook over medium-high heat until it just begins to bubble.
• Step 3 Remove the pan from the heat, add the cashew butter, and stir until well combined. Add the quinoa flakes and chopped cashews (if using) and mix well.
• Step 4 Using a cookie scoop or tablespoon, scoop out 2 Tbsp of the mixture and place it on the prepared baking sheet. Repeat with the remaining mixture.
• Step 5 Refrigerate for at least 1 hour before serving. The cookies can be stored in an airtight container in the refrigerator for up to 5 days.