These are the perfect grab-and-go breakfast, on-the-run snack, or post-workout nosh. This recipe for Quinoa Power Protein Cookies makes a lot of large cookies, but fear not, they freeze beautifully. This means they’ll be close at hand when a cookie craving strikes. These cookies also pack in the protein — each one has about 3.8 grams of the stuff! Eat a couple of them and you’re off to the races.

Why are these cookies so good for you? Take a closer look at why these ingredients are so beneficial:

• Quinoa: A complete protein source, meaning it contains all nine essential amino acids. It’s also high in fiber and gluten-free.
• Peanut Butter: Provide healthy fats, protein, and fiber, keeping you feeling full and satisfied.
• Flax Seed Meal: Rich in omega-3 fatty acids, fiber, and antioxidants.

How to make Quinoa Power Protein Cookies

Ingredients

• 1 cup creamy all-natural peanut butter
• ¾ cup maple syrup
• 1 teaspoon of ground flaxseed
• ½ teaspoon vanilla
• ¼ cup quinoa flour
• 1 1/3 cups quick cooking oats
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ½ teaspoon ground cinnamon
• 1 cup chocolate chips
• ½ cup raisins

Directions

1. Pre-heat the oven to 350 F.
2. Line 2 cookie sheets with parchment.
3. Mix 1 teaspoon of ground flaxseed with a tablespoon of water. Set aside. This creates a “flax egg” which acts as a binder in the recipe. This gelatinous mixture will help hold the cookies together and add extra nutrients.
4. In large bowl, cream together the peanut butter, maple syrup, flaxseed mixture and vanilla.
5. In separate bowl combine the remaining dry ingredients (including chocolate chips and raisins) and stir to mix. Slowly mix the dry ingredients into the wet ingredients.
6. Drop by 2 tablespoons per cookie onto a prepared cookie sheet. Press down a bit to form them into cookies — they won’t spread in the oven. Bake for 8-10 minutes. Do not overbake.
7. Allow the cookies to cool completely. Store cookies in an airtight container in the fridge.