1/2 cup creamy peanut butter
1 small, very ripe banana, mashed (about 1/3 cup)
1/3 cup maple syrup
2 1/2 cups quinoa flakes
1/4 cup milk
1/8 teaspoon kosher salt
1/2 cup chopped dark chocolate
Line a baking sheet with wax or parchment paper.
Place the peanut butter, banana, and maple syrup in a medium saucepan over low heat and stir until melted together and well-combined, 1 to 2 minutes.
Remove from the heat and stir in the quinoa flakes, milk, and salt. Cool the mixture until no longer warm, about 10 minutes.
Stir in the chocolate. Scoop the mixture by the tablespoon onto the prepared baking sheet. Use your hands to shape and flatten each scoop into a roughly 1/2-inch-thick round disc. Chill in the refrigerator until firm, at least 1 hour.
Recipe Notes
- Quinoa flake substitute: If you're unable to find quinoa flakes, swap in an equal amount of quick-cooking oats.
- Storage: The cookies can be stored in an airtight container in the refrigerator for up to 10 days, or in the freezer for up to 2 months.