RECIPES
Makes 16 cookies
INGREDIENTS Wet Ingredients
Peanut Butter Quinoa Cookies
A delicious cookie that packs a protein punch!
• • • • • • •
Recipe and photography by JULIA MURRAY – Registered holistic nutritionist, Olympian, plant-based chef at Hooked on Plants, co-founder of 80/20 Plants app, social media and community manager at No Meat Athlete and Complement in Whistler, B.C.
Dry Ingredients
HOOKEDONPLANTS
JULIAMURRAYSKI
JULIA MURRAY
2 cups quinoa, pre-cooked ½ cup plant milk (I used oat) ¼ tsp. vanilla 1 Tbsp. vegan butter (melted) 1 ripe banana ¼ cup smooth peanut butter 2 flax eggs (mix 2 Tbsp. ground flax with 6 Tbsp. water, let sit 5 minutes) • ¼ cup maple syrup
• ¾ cup flour (whole wheat or gluten free oat work well) • ¼ cup plant-based protein powder • ½ cup coconut sugar • ½ tsp. baking soda • ½ tsp. baking powder • 1 tsp. cinnamon • 1 tsp. chaga mushroom powder (optional) • pinch of sea salt • ½ cup vegan chocolate chips • ½ cup pecans or walnuts, chopped
DIRECTIONS 1. Pre-heat oven to 350°F 2. Make your flax egg. 3. In a blender, blend together all wet ingredients. 4. In a kitchen mixer, with the whisk attachment, mix together dry ingredients (or use a good ol’ whisk, arm power and a big bowl). 5. Add the wet ingredients to the dry ingredient bowl and mix until well combined. 6. Scoop cookie dough (about 2 Tbsp. per cookie) onto a parchment-covered tray (or reusable baking mat). Press them down! They won’t spread into each other. 7. Bake for 15 minutes. 8. Remove from oven and let cool for 2 minutes, then transfer to a cookie cooling rack. They will be crisp on the outside and chewy on the inside! 9. Store in a cookie jar with parchment paper (to help absorb some moisture). The next day they will be a bit cakier, but still so delicious! Nutrition facts per serving Calories 252; protein 8 g; fat 10 g; carbs 37 g.
IMPACT Magazine
The Running Issue 2021 105