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.”

Clean Eating Chocolate Peanut Butter No Bake Quinoa Cookies. #glutenfree

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?

Clean Eating No Bake Peanut Butter Quinoa Cookies. Soft and chewy cookies with NO BUTTER and NO FLOUR. These taste amazing! Gluten free.

No Bake Peanut Butter Quinoa Cookies. NO butter, NO flour, and naturally sweetened! #glutenfree

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).

Naturally Sweetened Peanut Butter No Bake Cookies. Gluten free

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.

Best Ever Chocolate Peanut Butter No Bake Quinoa Cookies. Gluten free!

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.

No Bake Peanut Butter Quinoa Cookies

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?

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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)

Ingredients:


  • 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)


Directions:


  1. 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.

  2. 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.

  3. 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.


All images and text ©/Well Plated.

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

31 comments

  1. This sounds like the right thing to have for breakfast tomorrow.

  2. What a wonderful spin on a classic, Erin! LOVING these, especially the fact that they are no-bake. We’re in the middle of a heat wave in DC right now, and I am soooo thankful for any treat I can make without having to turn on my oven :)

  3. Let us pray that chocolate and peanut never goes out of style…And I’ll take a batch of these ASAP. 

  4. Those look delicious! Can I also use red quinoa or will that alter the taste too much?

    • Hi Isabelle, It shouldn’t alter the taste at all! Yours will just be a different color. Both red and white quinoa have about the same texture, nutritional benefits, and lovely nutty flavor. Hope you love these!

  5. Can I bake these afterwards? I prefer crispy cookies to chewy cookies. Can I substitute coconut flour for the quinoa and almond meal? Thanks!

    • Hi Gina! I’m afraid that these cookies weren’t designed to be baked, so I’m not sure how they would do if put in the oven (honestly, they might melt and fall apart). Same with coconut flour—it behaves very differently than almond meal or quinoa, so I would be hesitant to make the swap. You can definitely feel free to experiment, I just can’t personally vouch for the results, since that’s not how I tested the recipe. If you want to do a crispy cookie with coconut flour, I would suggest trying a web search for some great options.

  6. I use natural peanut butter and it has to be refrigerated.  Is there a natural peanut butter that doesn’t have to be refrigerated?

    • Hi Jeannie! The word “natural” is sometimes a bit of a misnomer with these products, b/c you will find some additives (like sugar), but they are free from hydrogenated oils, which is an improvement. You’ll find them on the shelf with all of the other peanut butters and they are labeled “natural.” I use Jif for my baking and cookie recipes like this, then use the refrigerated, purer kind for savory recipes and toast, since the separation isn’t an issue for those.

  7. Hey girl These sound pretty good!! Very creative!

  8. These look fantastic- a healthy way to indulge a bit. My boyfriend is allergic to coconut . Is there something I can use as a substitute?

    • Hi Julie! Great question. You can sub the same amount of additional cooked quinoa or even quick cooking oats (don’t use the rolled kind though—they’ll be a bit tough to chew). I hope you both love them!

  9. These sound amazing!  Can you leave out the flaked coconut and get same results?

  10. Hi Erin! These look amazing. I was wondering if I can substitute almond butter in for the peanut butter. Will it alter the taste/texture too much? 
    Thanks! 

    • Great question Sim! Since almond butter usually needs to be refrigerated at all times, the texture of the cookies will come out softer. They will still taste great; you’ll just need to always make sure that you keep them in the refrigerator and enjoy them cold as well. Actually, I think that that is how they taste best anyway :-) Hope you enjoy!

  11. I just barely made these and they’re delicious!! I was pretty skeptical at first, because I’m new to trying to cook really healthy. I’ve recently tried a few other recipes from your site and have been impressed with them so I decided to give these a try because the idea of quinoa in a cookie really intrigued me!! I must say, these are pretty darn tasty! I loved the flavor of the batter even before I added in the chocolate chips in at the end, but then of course, the choc chips made it even better :) I made the recipe as written except that I doubled the choc chips because, well, I couldn’t resist! Thanks for all the tasty healthy recipes. I’ve got my eye on a couple more of yours that I’m going to try very soon!

    • Sharice, this comment absolutely made my day! I can’t say enough how much it means to me that this recipe helped you on your way to a healthier lifestyle. Thank you so much for letting me know, and I hope that you love the other recipes you try!

  12. I have so far resisted jumping on the quinoa bandwagon but I think these may just change my mind. I’m a little unsure about how you’ve written the recipe – do you mean cook the 1/2 cup of quinoa in 1+2/3 cups of water and add the extra 1/3 cup uncooked? 

    • Elisa, this is the ultimate quinoa gateway recipe :) It’s 1/2 cup + 1/3 cup UNCOOKED, dry quinoa (I know that is a weird amount—it was just what ended up giving the best texture to the cookies). You cook it in 1 2/3 cups water. When you do this, you will end up with approximately 2 1/2 cups cooked quinoa in the end. Does that make sense?

  13. Thanks so much for the recipe. I love cooked quinoa so I’m looking forward to trying these. I’ve tried quinoa flour in other recipes and didn’t care for the taste, so I’m happy to find a recipe that uses cooked! 

  14. I’ve got a whole new craving for cookies now!! 

  15. Made these with my boyfriend tonight and the batter was delicious! Super excited to have this healthy alternative to help my chocolate cravings! Thank you!! 

  16. Hi Erin, I am considering tweaking this recipe for gluten free lactation cookies, but I’m new to baking in general.  Do you think I could substitute flaxseed meal for the almond meal and add 2-4 tablespoons of brewer’s yeast?  Thanks!

    • Hi Erica! I’ve never cooked with brewer’s yeast, but no bake cookies are pretty flexible (and I’ve seen other no bakes with brewer’s yeast), so I think you’ll be fine adding a few tablespoons with the quinoa. As far as the flaxseed, that wouldn’t be as clear of a substitution, since the two have different consistencies and properties. That said, it might still work (again, no bakes are flexible), I just can’t say for certain as I’ve never made them that way. Feel free to experiment though, and if you try them, I’d love to know how they come out!

  17. Hello! Can the coconut be substituted or omitted? 

  18. Hi! We do not have almond meal … Can we substitute quick cooking oats? If not, what are some things we can substitute?

    • Hi Kate! I’ve never tried the recipe this way, but I think quick cooking (not rolled) oats would be a fine substitute. Also, if you are ever interested, you can make your own almond meal by pulsing raw almonds in the food processor until they are finely ground (but not totally blended into almond butter :) ). I hope you enjoy the recipe!

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