Adapted from this recipe.
Line a baking sheet with parchment paper and clear a space in your fridge or freezer for it. Set aside.
Combine coconut oil, maple syrup, and cocoa powder in a small saucepan.
Bring to a boil over medium heat, stirring to combine. Let boil for about one minute, then remove from heat. Stir in peanut butter, vanilla and salt.
Mix in quinoa. Make sure to taste test!
Drop batter in small scoops onto the parchment paper.
Top with mini chocolate chips.
Place trays in fridge or freezer to set, which will take at least an hour.
The cookies are ready once they are completely firm. For best results, store in the fridge.