These delicious cookie bites are packed full of protein and make the perfect lunch box or after school snack.

• ¼ cup - 50g natural, sugar-free and salt-free peanut butter
• 1 tablespoon rice malt syrup
• ½ cup - 240ml coconut cream
• ¼ cup - 60ml coconut oil, melted
• ½ teaspoon sea salt flakes
• ½ cup  - 60g coconut flour
• ⅓ cup - 40g chilled cooked quinoa. (Quinoa is tiny, bead-shaped, with a slightly bitter flavour and firm texture)  

1. In a large bowl mix together the peanut butter, rice malt syrup, coconut cream and coconut oil. 
2. Add the sea salt flakes, coconut flour and quinoa and mix to form dough. Add a little more coconut flour if the mixture is too runny to form into balls. 
3. Pinch off little pieces of the dough and roll into walnut-sized balls. Store in an airtight container and consume within three days.

Find more clever ideas in the I Quit Sugar Kids Cookbook.