Nutrition Facts

Serving Size: 1 cookie
Serves: 24
Amount Per Serving
Calories: 260
% Daily Value*
Total Fat: 13g 17%
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 10mg 3%
Sodium: 230mg 10%
Total Carbohydrate: 35g 13%
Dietary Fiber: 6g 21%
Sugars: 15g 30%
Protein: 4g 8%


  1. In a fine mesh sieve, thoroughly rinse 2 cups of quinoa under cold water until the water runs clear. Place quinoa in a medium saucepan with 2 ½ cups water and bring to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 15 minutes. Set aside and cool.
  2. In a Pyrex measuring cup, add chia seeds and water. Stir until a gel forms. Set aside.
  3. In a mixing bowl, add cooked, cooled quinoa; gluten-free all-purpose flour; sunflower butter; coconut; brown rice syrup; baking powder; baking soda; vegan butter; vanilla extract; and sea salt.
  4. Line a small baking sheet with parchment paper and roll dough into golf ball-sized spheres. Repeat until there are 12 spheres on a baking sheet. Press the top of each sphere down with a fork and flatten to ¼” thick. Repeat with another full baking sheet.
  5. Bake at 375 degrees for 15 minutes, transfer to a cooling rack for 5 minutes, and enjoy!