Nutritionist-Approved: A No-Bake Treat to Satisfy Your Sweet Tooth

by Farah Fahad
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Farah Fahad

Farah Fahad has an impressive résumé: She’s got a master’s in clinical psychology, is a licensed and registered dietitian, created the blog The Farah Effect, and worked on set as a nutritional consultant for one of the most popular weight-loss television shows, The Biggest Loser. Given her background, Fahad combines her extensive knowledge of psychology and nutrition to understand the human psyche and how eating habits are established and maintained (plus how to break bad ones!). Fahad is a wealth of knowledge on all things healthy and wholesome, which is why we’re thrilled to have her on board as a newly minted Byrdie contributor. Today, she’s sharing a delicious (and good-for-you) gluten- and dairy-free cookie recipe.

I created this recipe because I have a huge sweet tooth, but I also only like to put healthy things into my body. These are so delicious you won’t believe they’re good for you too. I use quinoa flakes so anyone who is gluten-free can have them—quinoa is also one of the highest-protein grains. All the fats I use are super healthy: Everyone’s favorite coconut oil and almond butter are great for your skin, and walnuts are excellent for brain health. I’ve also added cocoa powder, which is a powerful antioxidant. Finally, they’re sweetened with dates—which adds vitamins, minerals, and fiber—and a touch of honey. The best part: There is no baking involved! Take a look at the recipe below.

No-Bake Quinoa Cookies

Yield: 15 cookies

Ingredients:

1 cup quinoa flakes
1/2 cup pitted Medjool dates
1/4 cup walnuts
2 tbsp. almond butter or peanut butter
1 tbsp. honey
1 tbsp. cocoa powder
1 tbsp. coconut oil
1 cup puffed brown rice
Dark chocolate to drizzle

Directions:

Toast the quinoa flakes on medium heat for a few minutes until golden brown. Transfer toasted quinoa flakes into a bowl, and set aside.

Place the dates, walnuts, nut butter, honey, cocoa, a pinch of sea salt, and 2 tablespoons of cold water into a food processor and blend until a rough paste forms. Stop the processor and scrape the sides down a few times.

Place the mixture into a bowl with quinoa flakes then add puffed brown rice and coconut oil as well. Use your hands to mix.

Use your hands to shape and mold mixture into nice-sized cookies. Place cookies on a tray and put inside of the freezer for 10 minutes to chill.

When cookies are firm, drizzle melted chocolate on top and enjoy!

Up next, check out why Fahad says matcha is amazing for your body.

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