Quinoa Cookies

How to make it

1. Preheat oven to 350F and line 2 cookie sheets with parchment paper or a silicone baking mat.

2. In a large bowl, or a stand mixer with a fitted paddle attachment, cream together butter, sugar, and honey for 2-3 minutes.

3. Add in eggs and vanilla. Beat until smooth.

4. In a small bowl, sift together flour, baking soda, baking powder, salt, and cinnamon (optional).

5. Add flour to butter mixture, and fold in.

6. Add in oats and quinoa, partially combined.

7. Add in mix ins of choice, and mix until approximately evenly distributed.

8. Using a cookie scoop, scoop out dough onto prepared sheet. (makes 20 large or 32 medium cookies).

9. Bake for 10 (small) to 15 minutes (large).

10. Let cool for 5 minutes, and enjoy!

11. Store in air tight container for up to 4 days (if they last that long in your house!) or freezer for up to 1 month.

What you’ll need

1/2 Cup butter, room temperature

1/2 Cup brown sugar

1/4 Cup honey

2 eggs

1 tsp vanilla extract

1 1/2 Cups flour

1/2 tsp sea salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon (optional)

1 Cup oats

1 Cup cooked & cooled quinoa

Mix Ins (Pick your combo):

White chocolate chunks, dried cranberries & toasted pecans

Dark Chocolate chunks, dried cherries & toasted walnuts

Chocolate Quinoa Breakfast Cookies

What You’ll Need

2 Tbsps butter

2 Tbsps natural peanut butter

3 Tbsps coconut sugar

3 Tbsps honey

1 egg

1 tsp vanilla

2 tbsps chocolate chips, melted

1/2 Cup + 2 Tbsps flour

2 Tbsps cocoa powder

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp sea salt

1/2 Cup quinoa, cooked and cooled

1/2 Cup rolled oats

1/4 Cup chocolate chips

1/4 Cup dried cherries

1/4 cup toasted pecans

Eat More Energy Bars

“These healthy raw treats make for an up-scaled vegan friendly ‘Eat More’ Bar! ”

What you’ll need

10 Dates

1/3 Cup Almonds

1/3 Cup Pecans

2 Tbsps Mixed Nut Butter

2 Tbsps cocoa Powder

2 tsps vanilla extract

1/2 tsp sea salt

Mini Food Processor

How to make it

1. Soak dates for 30 minutes in warm water. Drain and press dry.

2. Add dates and nuts into food processor and pulse.

3. Add in nut butter, cocoa, vanilla, and sea salt. Pulse until combined into a date dough ball.

4. Spread into an 8” X 4” loaf pan lined with parchment paper using the back of a rubber spatula or metal spoon.

5. Cut into 8 bars.

6. Store in air tight container for up 3-4 days in fridge, or keep in freezer.

Trail Blazer Bars

“These chewy, hearty granola bars are all you need to pack for the ride!”

how to make it

1. Preheat over to 350F. Spread nuts, seeds, and oats on a cookie sheet and toast for 10 min.

2. Place in a bowl and mix in dry ingredients (salt, cinnamon, cranberries, chocolate chips)

3. With a handheld blender or food processor, puree dates into a paste.

4. Over medium heat, combine peanut butter, coconut oil, and coconut nectar. Heat until melted into a homogeneous mixture and small bubbles form.

5. Once combined, add in date puree.

6. Drizzle wet ingredients over dry, and mix with spatula.

7. Spread in an 8X8 pan lined with parchment paper (or multiple pans if you want thinner snacking bars), and press down.

8. Sprinkle with more chocolate chips if desired.

9. Let cool, and cut into 12 bars.

what you’ll need

1 ¾ Cups oats

1/3 Cup pumpkin seeds

1/3 Cup sunflower seeds

1/3 Cup almonds

1/3 Cup cashews

1/3 Cup cranberries 

½ tsp salt

½ tsp cinnamon

½ Cup dates

¼ Cup peanut butter

½ Cup maple syrup

½ Tbsp coconut oil

¼ Cup chocolate chips

Mint Madness Granola Bars

“Refresh & re-energize with these decadent bars.”

how to make

1. Preheat over to 350F. Spread nuts, seeds, and oats on a cookie sheet and toast for 10 min.

2. Place in a bowl and mix in dry ingredients (salt, cocoa)

3. With a handheld blender or food processor, puree dates into a paste.

4. Over medium heat, combine peanut butter, coconut oil, and coconut nectar. Heat until melted into a homogeneous mixture and small bubbles form.

5. Once combined, add in date puree.

6. Drizzle wet ingredients over dry, and mix with spatula.

7. Spread in an 8X8 pan lined with parchment paper (or multiple pans if you want thinner snacking bars), and press down.

8. Melt down chocolate chips, and stir in mint extract. Drizzle over the bars (or transfer into a bag and pipe on neatly).

9. Let cool, and cut into 12 bars.

What you’ll need

2 Cups oats

1/2 Cup pumpkin seeds

1/2 Cup pecans

1/2 Tbsp ground flax seeds

1/2 tsp sea salt

1 Tbsp cocoa powder

½ Cup dates

¼ Cup peanut butter

½ Cup honey

½ Tbsp coconut oil

3 Tbsp chocolate chips

1/4 tsp mint extract

Morning Mocha Bars

“Rise and shine with an extra boost of mocha on the move! ”

How to make

1. Preheat over to 350F. Spread nuts, seeds, and oats on a cookie sheet and toast for 10 min.

2. Place in a bowl and mix in dry ingredients (salt, cinnamon, cocoa, coffee, cranberries, chocolate chips)

3. With a handheld blender or food processor, puree dates into a paste.

4. Over medium heat, combine peanut butter, coconut oil, and coconut nectar. Heat until melted into a homogeneous mixture and small bubbles form.

5. Once combined, add in date puree.

6. Drizzle wet ingredients over dry, and mix with spatula.

7. Spread in an 8X8 pan lined with parchment paper (or multiple pans if you want thinner snacking bars), and press down.

8. Sprinkle with more chocolate chips if desired.

9. Let cool, and cut into 12 bars.

What you’ll need

1 ¾ Cups oats

½ Cup pumpkin seeds

1/3 Cup sunflower seeds

¼ Cup pecans

3 Tbsp chocolate chips (Made Good or Enjoy Life are vegan friendly options)

1/3 Cup dried cranberries

½ tsp sea salt

½ tsp cinnamon

1 Tbsp cocoa powder

1-2 tsp ground coffee (to taste)

½ Tbsp coconut oil

¼ Cup peanut butter

½ Cup coconut nectar

½ Cup dates (pureed into a paste)