Quinoa Peanut Butter Cookies
Indulge in the perfect balance of nutty richness and wholesome nutrition with these Quinoa Peanut Butter Cookies! This creative twist on a classic treat combines the creamy decadence of natural peanut butter with protein-packed cooked quinoa, resulting in soft, chewy cookies with a subtle crunch. Sweetened with a blend of brown and granulated sugar and enhanced by a hint of vanilla, these easy-to-make cookies are finished with optional mini chocolate chips for an extra touch of indulgence. Naturally gluten-free and ready in under 30 minutes, they're an irresistible option for a quick snack or dessert. Perfectly portable and oh-so-satisfying, these cookies are a must-try for peanut butter lovers looking for a healthier treat with a unique twist.
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Recipe Information
Ingredients
- 1 cup cooked quinoa (cooled)
- 1 cup peanut butter (natural, creamy or chunky)
- 0.5 cup brown sugar
- 0.25 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup mini chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the peanut butter, brown sugar, and granulated sugar. Stir until smooth and well mixed.
Add the egg and vanilla extract to the bowl, mixing until fully incorporated.
Stir in the cooled quinoa, baking soda, and salt. Mix until the ingredients are evenly combined and the mixture forms a slightly sticky dough.
If using, fold in the mini chocolate chips until evenly distributed throughout the dough.
Using a tablespoon or a cookie scoop, scoop the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
Flatten each dough ball slightly with the back of a fork, creating a crisscross pattern on top.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and lightly golden. The centers may still look slightly soft, which is okay.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.1 g | 200% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2446 mg | 106% | |
| Total Carbohydrate | 271.8 g | 99% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 193.1 g | ||
| Protein | 81.6 g | 163% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 331 mg | 25% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2266 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
