Quinoa crunch cookies

Make it stand out

Quinoa Crunch Bites (16)

Ingredients

• 1 1/2 cups Bob’s High Protein oats

• 3/4 cup chopped nuts (I used almonds +walnuts)

• 2 Tbsp sunflower seeds

• 1/2 cup almond protein powder

• 3 Tbsp ground flaxseed

• 2 tsp cinnamon + 1/2 tsp sea salt

• 1 tsp vanilla

• 3 Tbsp maple syrup

• 3 Tbsp peanut butter

• 1/4 cup unsweetened nut milk + ~2 Tbsp more as needed

• 1/4 cup dried fruit (cherries/cranberries)

• 1/3 cup 70% dark chocolate chips

• 1/3 cup toasted quinoa (toasted in a dry pan until lightly browned)

Directions (quick)

1. Bake 330°F. Line a pan with parchment.

2. Mix dry ingredients. Add vanilla, maple syrup, PB. Add nut milk 1 Tbsp at a time until dough holds together when pressed.

3. Stir in dried fruit + chocolate chips.

4. With wet hands, roll into balls and gently flatten.

5. Bake 10–12 min. Cool.

Estimated nutrition (per 1 bite; 1/16 batch)

~150 kcal • Protein 6–8g • Carbs 16g (Fiber 4g) • Fat 9g
Major micronutrients (most notable): magnesium, manganese, vitamin E, ALA omega-3 (from flax), plus some iron/zinc and B vitamins (from oats/seeds/nuts/quinoa).

Save this for a fiber-rich snack idea!