Ingredients

• 2

  cups
  Organic Antique White Quinoa suggested substitutions
• 1

  cup
  Organic Brown Rice Syrup suggested substitutions
• 3

  cups
  water
• ¹⁄₂

  cups
  chia seeds
• 1

  cups
  water
• 10

  oz
  dark chocolate chips
• 1 ¹⁄₂

  cups
  gluten-free all-purpose flour
• 1

  cups
  sunflower butter
• 1

  cups
  coconut, shredded, unsweetened
• ¹⁄₂

  cups
  coconut sugar
• 4

  oz
  vegan butter, softened
• 2

  tsp
  baking soda
• 2

  tsp
  baking powder
• 2

  tsp
  vanilla extract
• ¹⁄₂

  tsp
  sea salt

Instructions

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!