1/2 cup organic honey
1/4 cup organic extra virgin coconut oil
4 TBSP Ghirardelli natural unsweetened cocoa powder
3/4 cup organic natural peanut butter, creamy or chunky
1 tsp vanilla
3/4 cup shredded unsweetened coconut
3/4 cup cooked quinoa
1/2 cup oatmeal
Bring honey, coconut oil and cocoa to a boil on medium heat. Turn down heat and simmer for 3 minutes. Remove from heat and stir in peanut butter, coconut, quinoa, oatmeal and vanilla. Scoop out desired size (I used Pampered Chef small scoop) onto a cookie sheet covered in waxed paper. Refrigerate until set. Store in zip lock bags or air tight container in the refrigerator or freezer.
Makes approximately 32 cookies using the small scoop.
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