Quinoa Peanut Butter Cookies

Total Time
40mins
Prep 30 mins
Cook 10 mins

A healthy way to eat peanut butter cookies! I like the chewiness in them. Try it and let me know how it goes :)

Directions

  1. Make sure Quinoa is cooked and cooled before mixing.(If you mix it while it's hot then it will melt the peanut butter, It's ok but then it will be runny when you are dropping into cookie sheet.).
  2. Preheat oven to 350°F.
  3. Mix all of the ingredients together.
  4. Spray a little Pam at bottom of cookie pan. or use non stick cookie sheet. I even used a Pyrex dish.
  5. Drop spoonfuls of the cookie mix into cookie pan/sheet.
  6. Bake for about 10 to 15 minutes or until light brown.
  7. Chill and serve. makes about 12-16 cookies depending on spoon size.
Most Helpful

5 5

This recipe is amazing! The cookies turn out soft and velvety with just a little crunch to the outside. They have a very pronounced pb flavour and the quinoa goes great with it. I used black quinoa, whole spelt flour and only 1/4 cup sugar. That was plenty for our taste.
THANK YOU SO MUCH for sharing this keeper with us, U-food!
Made and reviewed for the Quinoa Event in the Spain/Portugal Forum October 2011.

4 5

These are very soft, but have a very good taste - peanut butter and honey-ish. The quinoa gives them an interesting texture, as well. I made 1 1/2 of the recipe (because I had 1 1/2 c. toasted quinoa [Quinoa-Toasted] leftover from another meal), and I used 2 eggs. I use two teaspoons to scoop them out onto parchment, and they didn't change shape hardly at all, and I got about 35 cookies. I baked them for 12 minutes, and they were still VERY soft. Definitely wait for these to cool, and even maybe refrigerate them before serving. I froze some, so we'll see how that works out. I'm not sure this is for us, but it sure is an interesting use for quinoa. Thanks for sharing!

4 5

I substituted tahini (sesame butter) for the peanut butter and added a 1/4 teaspoon of salt; they turned out great. I think next time I'd reduce the tahini to about 3/4 cup and replace the liquid with 1/4 cup of soy milk (there aren't many saturated fats in the tahini, so the oil stays liquid at room temperature--making for a cake-like cookie)