These cookies are my "new and improved" version of the classic no-bake chocolate peanut butter oatmeal cookies from back in the day.
Granulated sugar or coconut sugar can be used instead of palm sugar.
I used vanilla almond milk and omitted the vanilla extract.
I used sweetened shredded coconut because that is what is available to me. If you use unsweetened coconut, you may want to add slightly more palm sugar.
Certified gluten-free purity protocol oats can be substituted for the quinoa flakes.
Even after chilling, these cookies remained somewhat soft; I loved that. (Using the original recipe, the cookies often hardened too much.)
Mr. GFE said these taste like “chocolate dough balls.” If you’re a cookie dough fan; that’s a high recommendation, but I think that shows that these cookies are soft and delicious.
Recipe by gfe--gluten free easily at https://glutenfreeeasily.com/saturday-summary-kickoff-suite-of-sweets-for-sweethearts/