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Tasty and Healthy Cookies...What More Could You Ask For?

 Nearly everyone I know loves cookies, and I bet you do too, but after having enjoyed a few (or maybe more) of these sugary snacks, you might start feeling a little bit guilty. However, we're about to introduce you to some delicious cookies that you can snack on a feel good about it while doing so - these are no-bake peanut butter cookies.  These cookies are full of protein and are naturally sweetened using banana and a touch of maple syrup. A little dark chocolate is also mixed in for good measure - hey, you've got to get those antioxidants from somewhere, right?
 
The fact that they are no-bake (simple mix the ingredients together, form them into cookies, and let them chill until firm) adds to their appeal. A couple of these cookies anytime of the day make for a sweet snack, while they are also great for breakfast on-the-go.
 
Peanut Butter - Recipes - Cookies

Get a Whole-Food Protein Boost from Quinoa Flakes

Thanks to the peanut butter, there's already protein in these cookies, but this can be boosted if you add some quinoa flakes - a natural protein-rich whole grain that is gluten-free.  You can find these flakes in the natural foods section of your grocery store or supermarket.

No-Bake Peanut Butter Protein Cookies (Makes 18 Cookies)

Ingredients:

  • 1/2 cup creamy peanut butter
  • 1 small, very ripe banana, mashed (about 1/3 cup) 
  • 1/3 cup maple syrup
  • 2 1/2 cups quinoa flakes 
  • 1/4 cup milk
  • 1/8 teaspoon kosher salt
  • 1/2 cup chopped dark chocolate
 

Method:

1.  Line a baking sheet with wax or some parchment paper.

2. Place the peanut butter, banana, and maple syrup in a medium saucepan over a low heat and stir it until it has melted together and is  well-combined - 1 to 2 minutes.

3. Remove from the heat and stir in the quinoa flakes, milk, and salt. Cool the mixture until it's no longer warm - roughly 10 minutes.

4. Stir in the chocolate. Scoop the mixture (using a tablespoon) onto the prepared baking sheet. Using your hands, shape and flatten each scoop into a 1/2-inch-thick round disc. Place in the refrigerator until firm, around 1 hour.

 
Recipe Notes

  • Quinoa flake substitute: If you cannot find quinoa flakes, swap in an equal amount of quick-cooking oats.
  • Storage: These cookies can be stored in an airtight container in the fridge for up to 10 days, or in the freezer for up to 2 months.


Source
Photos: Brie Passano

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