✨ No guilt. No gluten. Just goodness. ✨ You know what that means? You can eat these quinoa cookies for breakfast AND dessert! Plus, they’re vegan, so you can eat the dough. Isn’t that delicious? 😉 ⁠ ⁠ INGREDIENTS ⁠ 2 cups Lundberg Organic Antique White Quinoa ⁠ 3 cups water ⁠ ½ cup chia seeds ⁠ 1 cup water ⁠ 10 oz. dark chocolate chips ⁠ 1 ½ cups gluten-free all-purpose flour ⁠ 1 cup Lundberg Family Farms Organic Brown Rice Syrup ⁠ 1 cup sunflower butter ⁠ 1 cup coconut, shredded, unsweetened ⁠ ½ cup coconut sugar ⁠ 4 oz. vegan butter, softened ⁠ 2 tsp. baking soda ⁠ 2 tsp. baking powder ⁠ 2 tsp. vanilla extract ⁠ ½ tsp. sea salt ⁠ ⁠ INSTRUCTIONS ⁠ 1. In a fine mesh sieve, thoroughly rinse 2 cups of quinoa under cold water until the water runs clear. Place quinoa in a medium saucepan with 2 ½ cups water and bring to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 15 minutes. Set aside and cool. ⁠ ⁠ 2. In a Pyrex measuring cup, add chia seeds a...