Make these cookies using whole oats and cooked quinoa without adding oil or butter. These cookies have no saturated fat but provide two grams of protein in each serving!
Servings: 36 Print Recipe
Ingredients
- 1 cup quinoa
- 2 cups water
- 1/2 cup natural chunky peanut butter
- 1/4 cup honey
- 1 cup old fashion rolled oats, pulsed in food processor to be almost flour-like consistency
- 1/4 cup ground flaxseed
- 1/2 teaspoon sea salt
- 1/4 cup mini dark chocolate chips
Directions
- Preheat oven to 350 degrees F.
- Bring quinoa and water to boil, cover and simmer for 10 minutes until all water is absorbed. Remove from heat and let cool.
- Mix 2 cups cooked/cooled quinoa (reserve the 1 remaining cup cooked quinoa for another day) with peanut butter and honey.
- Stir in oats, flaxseeds and salt until well-combined. Mix in chocolate chips.
- Drop 1 Tablespoon-size mounds on baking sheet. Bake cookies for 18 minutes, until bottoms are golden.
- Immediately after removing cookies from oven, press them flat with the bottom of a small drinking glass. Let cool.
Nutritional Facts for Peanut Butter Quinoa Cookies
1 cookie
36
Daily Value %*
3%
4%
0%
0%
1%
2%
4%
4%
0%
0%
2%
0%
* Daily Value % based on a 2000 calorie diet.
Tracy says
Just made these cookies using your recipe and they are amazing! I’ve eaten three of them and had to stop myself from eating more. Thank you 🙂
Elizabeth Lister says
These look great, can I swap the rolled oats for quinoa flour to make them gluten free?
Dawn says
You can use gluten-free oats (my favorite brand is Bob’s Red Mill). I’ve not used quinoa flour, but I have used quinoa flakes before & they came out great.
Elizabeth Lister says
Thank you Dawn, I have quinoa flakes so will try them
Betsy Williams says
I just made these cookies but they are very crumbly. They taste good but don’t seem to hold together. Did I do something wrong?
Dawn says
Oh no! Sorry they were crumbly. You could use the crumbs on top of a little fruit & 2% plain greek yogurt for breakfast. 🙂 Crumbly make be from 4 things: 1) oats not ground small enough, 2) not the full amount of peanut butter/honey used, 3) the quinoa wasn’t wet enough or 4) they were baked too long. Do you think any of those things happened?
Betsy says
I am not sure any of those things happened. The oats were ground to look like flour. I definitely measured out the PB and honey and cooked for 18 minutes according to the recipe. I suppose the quinoa wasn’t wet enough but again I followed the directions. No fear, they tasted good and I will try again.
Dawn says
I’m excited that you are open to giving them another shot. Three more things to consider…1) Make sure to use mini chips. I use Enjoy Life brand, 2) Get your hands in the batter. Sometimes when I have a recipe not coming together I use my hands to really mix & smash things together before I bake them, and 3) Consider using a lighter color pan…dark pans can cook differently.
Jason says
Is the two cups water to cook quinoa? Or for the cookie batter? Might be why they are crumbly…? Just going to make these now…
DJ Blatner, RDN says
The water is to cook the quinoa & the quinoa will absorb all of it. Remember: You are only going to use 2 CUPS of the quinoa you make, and save the rest of the cooked quinoa for fun lunch bowls or a dinner side. I love these cookies! ENJOY!