Quinoa Chocolate Peanut Butter Cookies

Adding high-protein Quinoa to a sugar-free chocolate peanut butter biscuit works out beautifully. These gluten-free quinoa cookies are vegetarian, plant-based, vegan, high in protein, low in refined sugar and gluten-free. They're also quite simple to produce. What's not to love about that?

Prep Time: 10 mins Total Time: 30 mins   Serves: 12

Calories: 132 kcal   Fats: 6g   Carbs: 16g   Protein: 4g   

Perfect For: Snacks

 

Here’s what you’ll need:

  • 2 cups cooked quinoa 
  • 1/2 cup smooth peanut butter 
  • 2/3 cup oats, quick cooking
  • 3 tablespoons cocoa powder
  • 1/4 tablespoon kosher salt, or sea salt

Let’s get cooking:

1. Gather the ingredients.

2. Pre-heat oven to 350 F and lightly grease a baking sheet. 

3. Combine all ingredients—the cooked quinoa, peanut butter, maple syrup, quick-cooking oats, cocoa powder, and salt—in a large mixing bowl just until well combined.

4. Drop the mixture by a large spoonful onto the prepared baking sheet.

5. Bake in the oven for 18 to 20 minutes, until lightly firm.

 

Tips: 

  • Cook the quinoa ahead of time and keep it in the refrigerator, or use the quinoa leftover from the dinner the night before. 
  • Use crunchy peanut butter instead of smooth.
  • These cookies can be kept in the refrigerator in an airtight container for up to five days. Eat them cold straight out of the fridge or bring them to room temperature before eating.
  • These cookies can be kept in the refrigerator in an airtight container for up to five days. Eat them cold straight out of the fridge or bring them to room temperature before eating.

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