Peanut Butter Quinoa Cookies | IMPACT Magazine

Ingredients

• 2 cups quinoa, pre-cooked
• ½ cup plant milk (I used oat)
• ¼ tsp. vanilla
• 1 Tbsp. vegan butter (melted)
• 1 ripe banana
• ¼ cup smooth peanut butter
• 2 flax eggs (mix 2 Tbsp. ground flax with
• 6 Tbsp. water, let sit 5 minutes)
• ¼ cup maple syrup
• ¾ cup flour (whole wheat or gluten free oat work well)
• ¼ cup plant-based protein powder
• ½ cup coconut sugar
• ½ tsp. baking soda
• ½ tsp. baking powder
• 1 tsp. cinnamon
• 1 tsp. chaga mushroom powder (optional)
• pinch of sea salt
• ½ cup vegan chocolate chips
• ½ cup pecans or walnuts, chopped