These cookies are made using nutrient-dense quinoa, a complete protein, rich in iron, minerals and amino acids, rye flakes and flaxseed. You can experiment by replacing rye flakes with oats or quinoa flakes or a mix of two. Dark chocolate chips can also be added to the batter, for a richer, moister taste. And of course you can always frost them with chocolate. Enjoy them as a wholesome breakfast or as a tasty snack any time you like.
- Melt the coconut oil over low heat. Set aside to cool. Roughly blend rye flakes into powder. Preheat the oven to 180C/350F.
- Whisk together the blended rye flakes, cooked quinoa, flaxseed, brown sugar,vanilla protein powder, baking soda, and baking powder in a large mixing bowl.
- Stir in melted coconut oil, maple syrup, vanilla extract and coconut milk. Mix to combine. Shape the dough into inch balls and flatten each into a round circle with the palm of your hand. Place them on the parchment-lined baking trays. Bake for 10 minutes until golden brown.