Articles You May Find Interesting
By Michelle Hering, M.S., Fitness expert Are you ready to race? Whether you’ve signed up for a charity race or community marathon, you’ll need to adopt a training program that will get you across the...
By Michelle Kennedy Welcome to day one of your healthier, fitter life! You don’t need to be a rocket scientist to know that regular exercise is your number one tool against heart disease. So...
By Willow Jarosh, R.D., and Stephanie Clarke, R.D. A: The phrase “use moderation” may sound common, but that’s only because it’s so true. And coffee is no exception. The general medical consensus is, for most...
Quinoa flakes give these cookies a hearty flavor and a great texture. Not overly sweet, gluten free and vegan to boot!
1/2 cup + 1 Tbs SB Organic Light Buttery Spread, divided
1/3 cup + 1/8 cup brown sugar, divided
1/2 cup maple syrup
1/4 cup Smart Balance peanut butter
1/2 tsp vanilla extract
1/3 cup unsweetened coconut flakes
3/4 cup quinoa flakes
1/2 cup brown rice flour
1/4 sorghum flour
1 tsp baking soda
1/4 tsp salt
1/4 cup nuts (walnuts work well)
SB Omega Non-Stick Cooking Spray
Preheat oven to 350 degrees.
In a large bowl, mix together the 1/2 cup SB Light Buttery Spread, 1/3 cup brown sugar, maple syrup, peanut butter and vanilla extract until you reach a creamy consistency.
In a food processor, pulse the quinoa flakes until about half of the flakes grind into a fine flour.
Then, pour the quinoa flakes into a separate bowl and mix together in the remaining dry ingredients: the brown rice flour, sorghum flour, baking soda and salt.
Add the mixed dry ingredients into the wet ingredients and stir until dry and wet are mostly combined. Then, fold in the 1/4 cup nuts to finish mixing the ingredients together.
Spray a 12 x 18 baking sheet with SB Omega Non-Stick Cooking Spray. Drop cookies in large spoonfuls onto the tray, about 2 inches apart.
Bake for 10 minutes, or until the cookies have begun to turn golden brown on the bottoms.
While the cookies are in the oven, cut together the remaining 1 Tbs SB Light Buttery Spread and 1/8 cup brown sugar until the consistency is crumbly.