cup peanut butter
1/3 cup raw agave nectar
2 Tsp fresh ground flax seeds
2 cups cooked quinoa (must be quite dry) Purchase Quinoa here
1 cup rolled oats
cup dried shredded, unsweetened coconut
cup raw cacoa nibs (optional)
Line the oven racks with parchment paper. Preheat the oven on its lowest setting. Mix together the peanut butter, agave nectar and flax seeds. Then fold in the quinoa, oats and coconut. Mixture should hold together. If it feels looses, add more flax seeds.
Drop spoonful of the mixture onto the parchment paper. Press down to flatten. Leave it there for approximately an hour. Remove from oven and let cool for 15 minutes.
These cookies can be frozen for up to 2 months.