These no bake Quinoa Cookies with peanut butter and chocolate have me wondering what, exactly, makes something worthy of being deemed a “classic.”
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What’s makes something “a classic”? I think we can all agree that Healthy Chocolate Chip Cookies will always be a classic, but why?
When I stop to think about it, I think all classics share a few common traits:
- Timelessness. Like a good book (think The Adventures of Huckleberry Finn and To Kill a Mockingbird), a true classic remains as engaging and relatable today as it was the year of its creation.
- Beauty. Although I might not know enough about art to thoroughly explain what makes Botticelli’s The Birth of Venus special, hundreds of years after its creation, I can look and confidently describe it as beautiful.
- Style. You don’t have to look further than the little black dress in your closet to find a classic that will look chic no matter what decade you wear it in.
If timelessness, beauty, and style are what make something a classic, I think it’s safe to say we can add these no bake quinoa cookies, featuring a classic combination of chocolate and peanut butter, to our list (along with this Healthy Peanut Butter Skillet Cookie).
5 Star Review
“So good! Eating straight from the bowl.”— Haley —
How to Make Quinoa Cookies
These chocolate peanut butter quinoa cookies have all the makings of a classic and are the ideal treat to tuck into your lunch box or enjoy as an after-school (or work) snack. The best part? They require zero baking (like these other no bake dessert recipes).
- Quinoa. Containing 8 grams of protein and 5 grams of fiber per cup of cooked quinoa, this wholesome little grain is a nutrition powerhouse (these Quinoa Breakfast Bars are another quinoa favorite).
For tips on how to achieve perfect, fluffy quinoa, check out How to Cook Quinoa.
- Peanut Butter. Provides big and bold peanutty flavor while also functioning as a binding ingredient to hold these no bake cookies together.
- Honey. Naturally sweetens the cookies. If you’d like to make these cookies vegan, opt for a bit of pure maple syrup instead.
- Coconut Oil. Adds moisture and richness in the form of healthy fat.
- Vanilla. Enhances the chocolate and peanut butter flavor of these cookies.
- Almond Meal. A gluten free flour alternative that compliments the flavor of the peanut butter while keeping these cookies light and airy (like this Almond Flour Bread).
- Coconut. I love the flavor and bulk a bit of unsweetened adds to this recipe. If you prefer to omit the coconut, swap for extra quinoa or a scoop of uncooked quick oats.
- Chocolate Chips. Decadent little jewels of chocolate goodness stud these cookies. I prefer dark chocolate, but you may use semi-sweet or milk chocolate if you prefer.
- Cook quinoa according to the package directions. Set aside.
- In a second saucepan, stir together the peanut butter, honey, coconut oil, vanilla, and salt, over low heat, until smooth. Remove from the heat, and add the almond meal, coconut, and quinoa. Stir to combine.
- Let the mixture cool, then fold the chocolate chips. Scoop rounded tablespoons of cookie dough onto a parchment-lined cookie sheet, flatten slightly, then place into the refrigerator until firm. ENJOY!
These 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.
- To Store. Store leftover cookies in the refrigerator for up to 5 days. I like to enjoy my cookies right out of the refrigerator. They will soften at room temperature but still taste delicious.
- To Freeze. Place cookies in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator.
More Tasty No Bake Treats
- Healthy No Bake Cookies
- No Bake Pumpkin Energy Balls
- No Bake Cookie Dough Protein Balls
- No Bake Peanut Butter Chia Healthy Granola Bars
The next time I’m craving a classic experience, I plan to eat a chocolate peanut butter no bake quinoa cookie (and maybe some Healthy Peanut Butter Oatmeal Cookies too) while listening to Mozart, wearing a black dress, and reading Mark Twain. Anyone care to join?
Frequently Asked Questions
For some people, eating uncooked quinoa can cause stomachaches, rash, or other allergy-like reactions due to a sensitivity to saponin. A compound found in the outer shell of quinoa. Luckily, once cooked, the concentration of this compound is reduced so it is less likely to cause a reaction.
Yes. Just keep in mind that almond butter usually needs to be refrigerated, so the texture of the cookies will come out softer if left at room temperature. Luckily, I think these cookies taste best straight from the fridge.
While I have no adapted this recipe personally into a lactation cookie recipe, other readers have tried adding a few tablespoons of brewer’s yeast (for lactation support) to the recipe with success.
- 1/2 cup uncooked quinoa plus 1/3 cup (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 to make vegan
- 2 tablespoons coconut oil
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 cup almond meal see notes below for directions on making your own
- 1/4 cup unsweetened flaked coconut
- 1/3 cup dark chocolate chips use a dairy-free brand (such as Enjoy) to make these cookies vegan/paleo
- 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.
- 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 of 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.
- TO STORE: Store leftover cookies in the refrigerator for up to 5 days. I like to enjoy my cookies right out of the refrigerator. They will soften at room temperature but still taste delicious.
- TO FREEZE: Place cookies in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator.
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