Chewy whole wheat peanut butter cookies with a hint of honey and an incredible nutty quinoa crunch in every bite. A healthier cookie that you’ll love from first bite!
Happy New Year! I hope you had a wonderful holiday season and that your new year is off to a great start!
Whether you’ve resolved to eat a little better or eat a lot more cookies (like me!), these Peanut Butter Quinoa Cookies are sure to get your new year off to a sweet start.
Quinoa in cookies?! Yes! Yes! Yes!
Quinoa adds the most amazing nutty crunch to these chewy peanut butter cookies. Combined with hearty whole wheat flour and naturally sweetened peanut butter, these cookies are protein-packed and full of fiber. We can’t get enough of them.
They’re so easy to bake and keep great in a sealed container on the counter or in the fridge. Just make sure you plan ahead so the quinoa is cooked and cooled when you’re ready to mix the dough. I usually make a double batch of plain quinoa to go with dinner one night and then use the cooled leftovers to bake into these yummy cookies later that night or the next morning. We’re crazy about quinoa!
Whether it’s breakfast, snack time or dessert, these cookies are so tasty and make for a great healthy treat that everyone will love!
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
- 1 cup natural peanut butter, crunchy or creamy
- ½ cup honey
- ¼ cup brown sugar
- 1 large egg
- ¾ cup Gold Medal™ whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1-3/4 cups cooked and cooled quinoa
- Preheat oven to 350°F. Line baking sheets with parchment paper or lightly grease with cooking spray. Set aside.
- In the bowl of an electric mixer, beat the peanut butter, honey and brown sugar until smooth. Add the egg and beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the peanut butter mixture and mix until just combined. Add the quinoa and mix on low speed until well incorporated throughout the dough.
- Roll dough into heaping tablespoon-sized balls and place about an inch apart on prepared baking sheets. Gently flatten each of the balls of cookie dough with the palm of your hand and then use a fork to make a crisscross design in the top of the cookies, if desired.
- Bake for 12-14 minutes or until cookies just start to crisp around the edges, rotating cookie sheets halfway through baking time. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.