We’ve often heard that snacking between meals can wreck a weight loss plan. However, FFC registered dietitian Alicia Huggler has helped guide members to re-think snacking. If you’re on an exercise program, it’s important to stay fueled. Rather than banning all snacks, swap out the processed, packaged stuff for healthy snacks that taste good too. Look for foods that use whole ingredients, avoiding refined sugars, syrups, and oils. The more “whole” foods you have, the more fiber and complex carbs you’ll get…fueling future workouts. These peanut butter cookies with quinoa flakes are great for a healthy snack. The dates and banana will help you satisfy your sweet tooth without worrying about crashing an hour later. Plus, the quinoa flakes pack an extra protein punch and have loads of fiber. Make a batch on the weekend, enjoy as a quick pre-workout snack in the morning or snack on a few after work before you head to the gym!
Peanut Butter Cookies with Quinoa Flakes (Gluten-Free, Vegan and Kid-Friendly)
Level: medium
Servings: 13
Ready in: 30 minutes
Ingredients
- 1 cup dates, (200g, 7 oz)
- 1 medium ripe banana (110g)
- ¼ cup creamy peanut butter
- 2 tsp vanilla
- 1 cup almond meal (sub brown rice)
- 1 cup quinoa flakes
- ½ tsp salt
- 1 tsp baking powder
Directions
Preheat oven to 350. Line a cookie sheet with parchment on a non-stick silicon baking mat.
To make the cookie dough: in a food processor, combine the dates, banana, peanut butter, and vanilla. Add 1/4 cup of water. Puree until creamy, scraping down the sides as needed.
Add the almond meal, quinoa flakes, salt, and baking powder. Puree until combined.
To portion and bake the cookies: portion about 2 teaspoons of dough onto the cookie sheet, leaving about 1 inch in between cookies. Once you’ve portioned all of the cookies, wet your fingers with a little water. Gently push down the cookies to flatten. Shape into pretty, round disks, if needed.
Bake the cookies 15-18 minutes, turning the sheet halfway through cooking. The cookies will be golden brown on the bottom when ready.
Remove and let cool 10 minutes before serving or storing.
Store in an air-tight container in the fridge for up to a week. Freeze in an air-tight plastic bag (or wrap in foil) for longer.
*Chef’s tips:
- Use roasted peanut butter that has no added ingredients. Check the ingredients list to make sure there’s no added oil, sugar, or syrup.
- If you don’t have a food processor, you can also puree the wet ingredients in a blender. When they’re smooth and creamy, transfer the wet mixture to a bowl, then stir in your dry ingredients.
- For extra texture, add chopped peanuts, currants, or mini vegan chocolate chips.
Yield: about 26 cookies.
Post written by FFC group fitness instructor Katie Simmons.
More about Katie: Katie is a group fitness instructor at FFC and is also a personal chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special dietary concerns like gluten-free, oil-free, plant-based, and low-residue. You can see more at www.plants-rule.com. You can also see more recipes at www.facebook.com/plants-rule and follow her on Instagram at @chefkatiesimmons.
Post written by FFC group fitness instructor Katie Simmons.
More about Katie: Katie is a group fitness instructor at FFC and is also a personal chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special dietary concerns like gluten-free, oil-free, plant-based, and low-residue. You can see more at www.plants-rule.com. You can also see more recipes at www.facebook.com/plants-rule and follow her on Instagram at @chefkatiesimmons.
Nutrition Facts
Serving size: 1/13 of a recipe (2 cookies)
Amount Per Serving
- Calories 125.05
- Calories From Fat (28%) 35.21
% Daily Value
- Total Fat 4.13g 6%
- Saturated Fat 0.6g 3%
- Cholesterol 0mg 0%
- Sodium 128.25mg 5%
- Potassium 166.69mg 5%
- Total Carbohydrates 20.77g 7%
- Fiber 2.23g 9%
- Sugar 12.86g
- Protein 3.11g 6%
- Calcium 1.31mg <1%
- Iron 30.89mg 172%
- Vitamin A 7.35IU <1%
- Vitamin C 0.46mg <1%
