Peanut Butter–Quinoa Flake Cookies

Quinoa flakes give these kid-friendly cookies a delightfully chewy texture and a hearty helping of whole grains in each bite. The delicious banana and peanut butter combo is reminiscent of a classic after-school snack that will have you reaching for seconds before polishing off your first.

Ingredients:

• 1 cup pitted dates
• 1 medium ripe banana
• ¼ cup creamy peanut butter
• 2 teaspoons pure vanilla extract
• 1 cup almond flour
• 1 cup quinoa flakes
• 1 teaspoon regular or sodium-free baking powder
• ½ teaspoon sea salt

Instructions:

1. Preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.
2. In a food processor combine the first four ingredients (through vanilla) and ¼ cup water. Process until creamy, scraping sides of food processor as needed. Add the remaining ingredients. Process until combined.
3. Drop dough in 2-tablespoon portions onto prepared cookie sheet, spacing them 1 inch apart. Using water-dampened fingers, lightly press cookies to flatten.
4. Bake 15 to 18 minutes or until golden brown on bottoms, rotating cookie sheet halfway through baking. Let cool 10 minutes on cookie sheet. Transfer to a wire rack and cool completely. Store cookies in an airtight container in the refrigerator up to 1 week.