The Kitchn: Bite-sized cookies pack a nutritious punch
1/4 cup milk
1/8 teaspoon kosher salt
1/2 cup chopped dark chocolate
Line a baking sheet with wax or parchment paper.
Place the peanut butter, banana and maple syrup in a medium saucepan over low heat and stir until melted together and well-combined, 1 to 2 minutes.
Remove from the heat and stir in the quinoa flakes, milk and salt. Cool the mixture until no longer warm, about 10 minutes.
Stir in the chocolate. Scoop the mixture by the tablespoon onto the prepared baking sheet. Use your hands to shape and flatten each scoop into a roughly 1/2-inch-thick round disc. Chill in the refrigerator until firm, at least one hour.
Recipe note: The cookies can be stored in an airtight container in the refrigerator for up to 10 days, or in the freezer for up to two months.
(Sheela Prakash is an assistant food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
