Quinoa Peanut Butter Cookies

Submitted by U-Food

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

 

• Ready In: 40mins
• Ingredients: 5
• Yields: 12 cookies

ingredients

• 1 cup peanut butter
• 1 cup cooked quinoa
• 1 cup brown sugar
• 1 egg
• 1⁄2 cup all-purpose flour

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.

Reviews

[Randiah G.]

Not bad, but I cooked them for 15 minutes which was a bit too long so they came out a little dry. I'll definitely make these again and cool for less time. Also I used honey instead of brown sugar so they are not as sweet

 

[Lalaloula]

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.<br/>THANK YOU SO MUCH for sharing this keeper with us, U-food!<br/>Made and reviewed for the Quinoa Event in the Spain/Portugal Forum October 2011.

 

[Greeny4444]

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 [Recipe #16399] 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!

 

[Jeff Frontz]

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)

 

[Out of the Blue]

Very easy recipe to make. I let all ingredients come to room temperature so that they would mix easily. Those are very soft cookies that are best eaten cold. The quinoa gives them a subtle crunch. I got 16 cookies and will make sure to get 24 the next time I make them as I found them really filling. Thanks for posting.