Coconut Quinoa Cookies

Preheat oven to 350°F. Line a baking sheet with silpat or parchment paper.

Add almond butter, maple syrup , banana, yogurt and vanilla in a large bowl and mix until combined. Add all dry ingredients except for coconut & chia seeds and mix together.

Fold in coconut & chia seeds. Refrigerate for at least 30 minutes.

Scoop about 2 tablespoons of dough onto the baking sheet and repeat until all dough is used. Use a wet fork to press down into a small cookie shape.

Bake on center rack for 15 minutes or until edges are golden brown. Remove and let cool completely.

Enjoy at room temperature or reheated slightly in a microwave.