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Quinoa Peanut Butter Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Gwen Adams

Quinoa Peanut Butter Cookies Recipe

Easy to put together and full of wholesome, protein-packed ingredients, these cookies can become your secret lunch box weapon.

At a glance

Prep
Bake
Total
Yield
24 cookies
Nutrition information

Ingredients

Choose your measure:

  • 1/4 cup vegetable shortening
  • 1 cup creamy peanut butter
  • 3/4 cup brown sugar, lightly packed
  • 1 large egg
  • 2 tablespoons water
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract
  • 1 cup quinoa flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup bittersweet chocolate chips, disks, or chunks
  • large flake sea salt for sprinkling, optional

Instructions

  1. Preheat the oven to 350°F. Line two baking sheets with parchment.
  2. In a large bowl, mix together the shortening, peanut butter, brown sugar, egg, water, honey, and vanilla until smooth.
  3. In a separate bowl, whisk together the quinoa flour, baking soda, and salt. Add to the peanut butter mixture and stir until smooth. Stir in the bittersweet chocolate.
  4. Scoop the dough by the tablespoonful onto the prepared baking sheets, flattening the balls slightly with your fingers.
  5. Bake the cookies for 11 to 13 minutes. Remove them from the oven and cool completely on the pan; they’re very fragile while still warm.
  6. Store cookies, well wrapped, at room temperature for several days; freeze for longer storage.

Nutrition Information

  • Serving Size 1 cookie, 35g
  • Servings Per Batch 24 servings
Amount Per Serving:
  • Calories 170
  • Calories from Fat 90
  • Total Fat 10g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 8mg
  • Sodium 100mg
  • Total Carbohydrate 16g
  • Dietary Fiber 1g
  • Sugars 10g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.