What's great about these cookies is that they have it all. Protein from the quinoa, fiber from the oats, healthy fats from the coconut and cashew butter, and they're naturally sweetened with just a hint of maple syrup (there's only 1/4 cup in the entire batch!).
Coarse sea salt and additional coconut for sprinklingoptional, but recommended!
Line baking sheet with parchment paper and set aside.
In a small sauce pan over medium, melt together coconut oil, syrup and cashew butter. Whisk until combined. Set aside.
Make the raspberry powder by processing 1 package of freeze dried raspberries in a food processor until ground into a fine powder. Add powder to a mixing bowl along with quinoa, oats and coconut. Pour liquid ingredients over dry and stir to combine.
Using a cookie scoop, drop the mixture onto the prepared baking sheet, shaping with your hands if desired. Sprinkle with sea salt and coconut (if using), and place in the freezer to set for about 30 minutes.
Store in an airtight container in the freezer for best results, but can also be stored in the fridge (they'll just be a lot softer!).