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.
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
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.
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.
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