You can use my recipe for Banana Berry Quinoa Protein Bowls or use your own leftover cooked quinoa or oatmeal. It should be cold when using it for the cookies.

Cookies:

Mix together in a bowl:

• 3/4 cup leftover cooked Banana Berry Quinoa (or other quinoa or oatmeal, but to get the berry flavor you’ll want my Banana Berry)
• 1 cup THM Cookie Mix
• a pinch of mineral salt
• 1/2 tsp. cinnamon
• 1/2 tsp. vanilla
• 2 Tbsp. sugar-free peanut butter (I use No-Sugar Added Jif)
• 2 Tbsp. Brown Swerve
• 1 egg
• 1/4 cup coconut flakes (optional)

Stir well. Put some parchment paper on a cookie sheet. Drop the dough by spoonfuls (or scoop) 3 inches apart onto the parchment. Bake at 350° for 14 minutes, until browned on the edges.

Cream cheese frosting or filling:

In a small bowl, beat together:

• 4 oz. cream cheese, softened
• 1 heaping Tbsp. sugar-free peanut butter
• 1 Tbsp. Brown Swerve
• 2 Tbsp. THM Gentle Sweet
• 1 Tbsp. half and half

Beat until smooth and fluffy.

When the cookies have cooled down, you can frost the cookies or use as a filling for whoopie pies.

enJOY!