Recipe Directions

1. In a food processor, process sprouted quinoa, salt, and lecithin into a powder. If there is still moisture in the sprouted quinoa, it will process into a dough-like mass.

2. Place quinoa mixture into a bowl. Set aside.

3. In a food processor, process peanuts into peanut butter. Add agave and vanilla and process to mix.

4. Add the quinoa mixture to the peanut butter mixture in the food processor; process until the mixture forms into a ball.

5. Freeze dough for an hour. Take a rolling pin and roll out dough into desired cookie shapes.

6. Dehydrate for 4-5 hours turn and continue dehydrating for 4-5 hours or until cookies reach the consistency you prefer.

7. To heighten the peanut flavor, I added raw peanut butter between two cookies.

Nyuszi's Thoughts

By Nyuszi

The cookies alone have a subtle peanut taste.

Not only are these healthy, "good for you" cookies, they are filling, so one goes a long way.

At room temperature, the dough can be sticky and not easy to handle. I hope you enjoy these cookies!

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Comments

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sounds and looks great. do you need to dehydrate the quinoa once you sprout them? do you want a powder or a dough like mass? i can't imagine how you can get a powder if they are still moist.

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So if one doesn't have lecithin on hand is there anything that can be used in place of, or could it just be left out??? Thanks. Gosh darn these look so good!

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where can i find raw peanuts???

All

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where can i find raw peanuts???

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I bought some raw peanuts online for my partner, who was a peanut butter addict before going raw. These cookies are great! They are still in the dehydrator, but we scraped the blender clean. I used 4 medjool dates instead of agave, and the cookies are not very sweet. I think next time I will use more dates. I love the use of quinoa. I do not eat very much sprouted quinoa, although it is so easy to sprout! I did not freeze the dough before plumping it down on dehydrator sheets, but cookies are still flat and round. I also used a touch of olive oil to help the peanuts grind into butter. My partner complained that the dough tasted "vegatable-y" because of the olive oil, but I still caught him stealing from the dehydrator!

Thanks for this recipe!

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Shy Princess ~ I'm so glad you enjoyed these cookies.

queenfluff ~ Sounds delicious with the frosting.

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Hi and thank you for your comments!

iluvlife ~ you could sub quinoa with ground sunflower seeds or how about buckwheat grouts.

Miss Souffle ~ Branwyn32's suggest is a great one.

Branwyn32 ~ thanks! :-)

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*miss souffle* I'm sure you could use any nut of a similiar consistency. Almond would be delicious, I bet!

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hi. wow looks good.

i was wondering if i can sub peanuts for something else? i can't get them in my country ;-)

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hi. wow looks good.

i was wondering if i can sub peanuts for something else? i can't get them in my country ;-)

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You said you could try substituting ground flax seeds for the lecithin...any substitutes for the quinoa?

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I made these for a raw potluck and I made a frosting for them with peanut butter, cacao, coconut oil and agave. Yum!

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I made these for my last birthday party...lovely!

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Oh Gosh!!! And I was sure I proofed it before I submitted this recipe. The recipe should read 1/3 cup of agave, not 1 cup. My apologies to Lalala.

Lalala: What I did after making the dough, which was a bit sticky, was place it on a wooden cutting board, flattening it out into a thick round patty and freeze it for about an hour.

Next I took it out and using a rolling pin rolled it out to the thickness I wanted, using a cookie cutter shaped the cookies, then used a spatula to remove each cookie from the wood board and transfered the cookies to the dehydrator. I hope this makes sense and helps.

Thank goodness you caught my mistake Angie. Let me know if you have any questions.

Nenufar07 - thanks for your comment. I created this recipe using soy lecithin and haven't tried it any other way, yet. Perhaps you could try ground flax seeds or even ground sunflower seeds.

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lalala - thanks! I would have used this recipe without checking the other one. I am getting impatient to try this!!!

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uh oh! i was wondering why it was so sweet! the recipe on your blog says 1/3 c agave, and here it's 1 c....could have a ton to do with the consistency i got!

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i just tried these without the soy lecithin. i also used almond butter instead of grinding peanuts into peanut butter because peanuts make my nose itch.

i had a question though about the texture before it goes into the freezer. for me, the batter was fairly loose and i put it in the freezer in a tupperware container. is it meant to be a ball of dough? maybe i missed something....

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I got the peanuts, now to sprout the quinoa - why do I feel like the little red hen?

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OMG!! Between these divine cookies and the chocolate bar recipe that I just saw, I don't know what to make first. Hmm....my sweet tooth is telling me to put the chocolate bar in between the two cookies :) Has anyone tried this recipe without the soy lecithin?

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greenie - I assume you're talking about the coconut oil in my dipping chocolate recipe, right? I use it because it stiffens the chocolate. You could probably use a smaller amount of raw cacao butter (people say melt it in the dehydrator). I have never used it.

I just thought maybe this would be good with a chocolate-peanut butter spread (cacao & agave in the raw peanut butter?) My mouth is watering - I'll have to get some of those jungle peanuts!!!

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Hi coconutty - I haven't tried this but you could try subbing [soy] lecithin granules with ground flax seeds. Leaving out either wouldn't alter the recipe too much.

Hi SarahJ - you are right. This recipe doesn't call for coconut oil. I think Greenie was simply putting the question out there. But now that I'm thinking about it.....

Greenie - have you tried coconut butter? It has a different consistency "buttery" - just a thought.

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Greenie mentions coconut oil but I don't see it in the recipe. Am I missing something?

These look fantastic BTW. :)

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So if one doesn't have lecithin on hand is there anything that can be used in place of, or could it just be left out??? Thanks. Gosh darn these look so good!

Top Voted
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Hi RCBAlive - great point! Initially I was going for a powder. I thought to dry/dehydrate the quinoa but decided against it. There was a bit a moisture and the quinoa formed into a dough-like mass in the food processor. I think either way works fine. A suggestion would be not to germinate the quinoa and grind it to a powder.

Oh and your Hot and Sour Basil soup sounds delicious!

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sounds and looks great. do you need to dehydrate the quinoa once you sprout them? do you want a powder or a dough like mass? i can't imagine how you can get a powder if they are still moist.

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Hi OceanBliss - hope you have a chance to try them. If you tweak the recipe, let me know what you did and how it turn out. Thanks :-)

Hi Chakra Essence - lecithin is a substance derived from either animal or plant tissues. In my case, I used Health Best - All Natural Lecithin Granules. This product is plant derived lecithin. I'll edit the ingredient list to read "Granular Soy Lecithin".

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Isn't lecithin an animal derived product?

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WOW - Incredible! There's so many possibilities you can make with these cookies. I can't wait to try them.

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