1/2 cup plus 1/3 cup uncooked quinoa (or 2-1/2 cups leftover cooked)
1/2 cup SunButter Creamy
1/2 cup honey
2 tablespoons coconut oil
1 tablespoon vanilla
1/4 teaspoon salt
1/4 cup ground flaxseed
1/4 cup unsweetened flaked coconut
1/3 cup dark chocolate chips
In small saucepan, bring 1-2/3 cups water and quinoa to a boil. Reduce heat to low, cover, and let cook for 15 minutes. Leaving pot covered, remove from heat and let sit for 5 minutes. Uncover, fluff with fork, and set aside.
In another saucepan over low heat, stir together SunButter, honey, coconut oil, vanilla and salt until smooth and coconut oil is melted. Remove from heat, then stir in flaxseed, coconut, and cooked quinoa; set aside.
Line a large baking sheet with parchment paper, wax paper, or a silpat mat.
Once dough has cooled to near room temperature, stir in chocolate chips until evenly combined. Drop dough onto prepared baking sheet by rounded tablespoons. Flatten slightly into cookie shape. Refrigerate or freeze until firm, about 40 minutes.
Store cookies in air tight container in refrigerator or freezer.