Chocolate Peanut Butter No Bake Quinoa Cookies
These Chocolate Peanut Butter No Bake Cookies have me wondering what, exactly, makes something worthy of being deemed a “classic.”
When I turn the word “classic” over in my mind, I first think of an element of timelessness. A true classic remains as engaging and relatable today as it was the year of its creation. Two of my favorite books, The Adventures of Huckleberry Finn and To Kill a Mockingbird, I consider classics. I’ve read both more than once, and every time I turn their pages (or in the case of Huck Finn, click the little arrow button on my Kindle), I learn something fresh about the characters and about myself too.
“Classic” also necessitates an aspect of beauty. Although I might not know enough about music to fully appreciate Mozart and Beethoven, or about art to thoroughly explain what makes Botticelli’s The Birth of Venus special, hundreds of years after their creation, I can listen and look and confidently describe them as beautiful. They’re classics.
Fashion has its classics as well. Little Black Dress, may my closet never lack your presence.
Timelessness, beauty, and style: I’d say the combination of chocolate and peanut butter fits the descriptor, wouldn’t you?
Think about it. When was the last time you heard someone express that the combo of chocolate and peanut butter is “over”? Exactly never. A spoon swirled in a jar of peanut butter, then topped with chocolate chips? Stunning. An occasion not improved by a chocolate peanut butter no bake cookie? Non existent. By definition, these Chocolate Peanut Butter No Bake Quinoa Cookies have all the trappings of a classic.
Admittedly, the quinoa is a little trendy, but considering that ancient people have been eating this mighty fiber and protein-rich seed for thousands of years, I maintain that these chocolate peanut butter no bake cookies still deserve gold-star classic status.
Nuggets of chocolate peanut butter no bake goodness, these quinoa cookies are packed with healthy, nutrient-rich ingredients like almond meal and coconut oil, and they are naturally sweetened with honey (or maple syrup if you prefer).
The peanut butter flavor is big and bold, a subtle handful of coconut makes the no bake cookies addictive, and thanks to their high protein content and the fiber-packed quinoa, they’re surprisingly filling. Chocolate Peanut Butter No Bake Quinoa Cookies are an ideal treat to tuck into lunch boxes or to enjoy as an after school snack or mid-day energy boost.
These Chocolate Peanut Butter No Bake Quinoa Cookies do soften at room temperature, something to keep in mind if you are packing them for lunch. I love them best straight out of the refrigerator, though their softer room temperature texture reminds me of the center of a peanut butter truffle, a sensation I don’t mind in the slightest.
The next time I’m craving a classic experience, I plan to eat a Chocolate Peanut Butter No Bake Quinoa Cookie while listening to Mozart, wearing a black dress, and reading Mark Twain. Anyone care to join?
Chocolate Peanut Butter No Bake Quinoa Cookies
Chocolate Peanut Butter No Bake Cookies made with quinoa and honey. Naturally sweetened and gluten free, this recipe is the perfect healthy treat.
Yield: 18-24 cookies, depending upon size
Total Time: 1 hour (includes chill time)
- 1/2 cup, plus 1/3 cup uncooked quinoa (or 2 1/2 cups leftover cooked)
- 1/2 cup peanut butter (do not use the kind that must be refrigerated or the cookies won’t set properly)
- 1/4 cup honey or pure maple syrup
- 2 tablespoons coconut oil
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 cup almond meal*
- 1/4 cup unsweetened flaked coconut
- 1/3 cup dark chocolate chips (use a dairy-free brand such as Enjoy to make these vegan/paleo friendly)
- Bring 1 2/3 cups water and the quinoa to a boil in a small saucepan. Reduce the heat to low, cover, and let cook for 15 minutes. Leaving the pot covered, removed the pan from the heat and let sit for 5 minutes. Uncover, fluff with a fork, and set aside.
- In another saucepan over low heat, stir together the peanut butter, honey, coconut oil, vanilla, and salt until smooth and the coconut oil melts. Remove from the heat, then stir in the almond meal, coconut, and reserved quinoa until combined. Let the mixture sit off the heat while you line a large baking sheet with parchment paper, wax paper, or a silpat mat.
- Once the batter has cooled to near room temperature, stir the chocolate chips into the cookie batter until evenly combined. Scoop the cookies onto the baking sheet by rounded tablespoons, flatten slightly into a cookie shape, then place in the refrigerator or freezer until firm, about 40 minutes.
*To make your own almond meal, place a scant 1/3 cup blanched raw almonds in your food processor and pulse until finely ground. Do not over blend or the almonds will eventually turn to almond butter.
If you prefer to substitute additional cooked quinoa for the almond meal, add 1/4 cup additional water and 2 tablespoons additional quinoa to the saucepan in Step 1.
Store leftover cookies in the refrigerator or freezer. I like to enjoy my cookies right out of the refrigerator. They will soften at room temperature but still taste delicious.
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