Packed with protein and healthy fats, these 5-ingredient Chocolate Sprouted Quinoa Protein Cookies make the perfect on-the-go snack! These cookies are sure to last you ALL week long, and they are so delicious and nutritious that they are basically addictive. I live off these when life gets super busy, and there are even days where I eat them for breakfast, lunch and snacks throughout the day. That may seem crazy, but they just give me so much energy and my body feels amazing from them, and I hope they’ll have the same effect on you! These cookies are also vegan, refined sugar-free, gluten-free and nut-free.
Four of the five ingredients in these Chocolate Sprouted Quinoa Protein Cookies are superfoods – sprouted quinoa, chia seeds, hemp seeds and raw cacao powder. Quinoa is a fantastic source of protein, contains all nine essential amino acids, and is high in anti-inflammatory manganese, magnesium (which most people are deficient in), phosphorous and cancer-fighting antioxidants. Chia seeds are nutrient dense, a great source of protein and omega-3 fats and truly incredible for energy and endurance. Aztec warriors said that just 1 spoonful of chia seeds could sustain them for 24 hours! A great source of protein and omega-3 fats, hemp seeds are one of my favourite superfoods. They are also high in Vitamin E, phosphorous, potassium and calcium. Last but not least, raw cacao contains the highest concentration of antioxidants of any food in the world and is an excellent source of magnesium, iron, chromium, manganese and zinc. It shields our DNA from free-radical damage, and directly improves our mood and energy levels.
The fifth ingredient, dates, are somewhat of a superfood too, as they are spiritually grounding and a great source of fibre, iron, calcium, magnesium and many other vitamins and minerals. They have been shown to improve bone health, aid the digestive system and increase energy levels. Basically, you really can’t go wrong ingesting any of these awesome ingredients! These cookies are also super easy to make and you technically don’t even need a blender or food processor. If you soak your dates in warm water for 10 minutes before using, the dates will soften up and making a date paste using a fork or pestle will be easy. All that’s left to do then is mix the ingredients together in a bowl (using your hands), roll the dough into balls, flatten onto a baking tray bake or dehydrate.
- 1 ½ cup pitted dates, medjool (these tend to be stickier) or soaked in warm water for 10 minutes
- ¾ cup sprouted quinoa, cooked
- ½ cup chia seeds
- ½ cup shelled hemp seeds
- ½ cup raw cacao powder
- ⅛ tsp pink himalayan salt
- Preheat your oven to 170°F/75°C (or whatever your lowest setting is, making sure to adjust bake time accordingly).
- Bring 1.5 cups of purified water to a boil in a pot. Add quinoa and allow to simmer until the water has evaporated and the quinoa is fully cooked.
- While the quinoa is cooking, process the dates in a processor or high-speed blender, creating a chunky paste. If you don't have a blender, soak your dates in warm water for 10 minutes before using, allowing your dates to soften up. Then use a fork or pestle to mush them into a paste. You can also soak your dates regardless, if they are not very sticky.
- Mix the hemp seeds, chia seeds, and raw cacao powder together in a bowl. Add the quinoa (once cooked) and date paste, and mix well. Using your hands is the best way to do this.
- Roll the dough into individual balls, about the size of traditional bliss balls. You will get about 30 small cookies.
- Lay your balls onto a baking sheet and flatten them into cookie shapes.
- Put them into the oven and leave for 3.5 - 4 hours, or use a dehydrator if you have one.
Foods are at their optimal nutritional value when eaten in their raw state, and percentage nutrient loss is dependent on cooking method and duration. A dehydrator would be perfect for this recipe in order to get the most out of the ingredients, and if you don’t have one (don’t worry – I don’t either!) just just set your oven to 170°F/75°C (or your lowest setting, making sure to adjust time accordingly) and bake for four hours. It’s a good idea to check on your cookies while they are in the oven, as ovens can be variable, although you shouldn’t have any problems on such low temperatures.
I recommend using sprouted quinoa (or a sprouted grain blend) for these Chocolate Sprouted Quinoa Protein Cookies, although the recipe will work perfectly with normal quinoa. Sprouted grains are healthier because grains and legumes contain enzyme inhibitors that make them difficult to digest. Sprouting quinoa gets rid of the harmful lectins in the grain and makes all the nutrients mentioned above more bioavailable and easier for our digestive systems to break down. Sprouted quinoa is widely available in grocery stores (and if not, online) and in my experience, it is not too much more expensive than traditional quinoa. The brand I buy is TruRoots and they have tons of awesome all-organic sprouted grain products.
These cookies make life so much easier during times when I’m just too busy to make fresh food, and they are more nutritious and filling than any trail mix or protein bar. They totally replace any cravings I used to have for Clif bars (I love that they are vegan but why are they so addictive haha?!) and I feel so much better after eating these than I ever did after eating a Clif, Luna or other vegan snack bar (maybe with Go Raw being the exception, because they are awesome).
I hope you guys like this recipe for Chocolate Sprouted Quinoa Protein Cookies! I make them at least once a month and I truly hope they become as much of a staple in your diet as they have in mine!