Prep Time: 45 Mintes
Cooking Time: Chill 1 Hour
August September 2020 Dig In Magazine
DirectionsNote: Wash hands with soap and water.
1. Line 2 baking sheets with parchment paper; set aside. Place oats, pretzels and quinoa in a large bowl; set aside.
2. In a medium saucepan over medium heat, melt butter. Add in brown sugar, almond milk and cocoa powder; bring to a boil. Boil mixture for 2 minutes, stirring frequently. Remove from heat and stir in peanut butter and vanilla until mixture is smooth. Pour over oat mixture and mix well.
3. Drop mixture by 2-tablespoonfuls onto prepared sheets; shape each into a cookie form. Refrigerate for 1 hour or until firm.
4. Store in an airtight container in the refrigerator for up to 3 days.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsNutrition Information Per Serving Calories: 170 (Calories from Fat: 72)
Total Fat: 8g (Saturated Fat: 3g)
Total Carbohydrates: 22g (Dietary Fiber: 2g