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!
A Nutritious Cookie Choice
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 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. You won’t be able to get enough of them.
A Little Planning Ahead
Whether it’s breakfast, snack time or dessert, these cookies are so tasty and make for a great healthier treat that everyone will love!
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.
Peanut Butter Quinoa Cookies Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Natural no-stir peanut butter, crunchy or creamy
- Honey
- Brown sugar
- Egg
- Whole wheat flour
- Baking soda
- Baking powder
- Salt
- Quinoa – cooked and cooled
Supplies:
- Baking sheets
- Parchment paper
- Nonstick cooking spray
- Electric mixer
- Medium mixing bowl
How to Make Peanut Butter Quinoa Cookies
- 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.
How to Store Peanut Butter Quinoa Cookies
Store cookies in an airtight container at room temperature for up to one week.
To freeze baked cookies, cool completely. Place in a freezer-safe container or baggie with parchment paper between each cookie. Freeze for up to 2 months. They can also be wrapped individually in plastic wrap and then placed in a freezer-safe container or baggie.
When ready to enjoy, unwrap or remove from container, place in a single layer on a platter, and cover loosely with plastic wrap to defrost at room temperature.
More Cookie Recipes
I am crazy about cookies! So I could not be more excited to share My Favorite Cookie Recipes. Crafted by a true cookie-lover, these treats are absolute cookie perfection.
If you make these Peanut Butter Quinoa Cookies, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Peanut Butter Quinoa Cookies
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 mins
- Yield: 24 cookies
- Category: Dessert
Description
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!
Ingredients
- 1 cup natural no-stir peanut butter, crunchy or creamy
- 1/2 cup honey
- 1/4 cup brown sugar
- 1 large egg
- 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 and 3/4 cups cooked and cooled quinoa
Instructions
- 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.
I’m not sure about this one. I love the idea of a quinoa peanut butter cookie but when I made these I found the resulting dough was so liquidus that I couldn’t form balls. Tasting the dough, it also seemed very high in a baking soda or powder taste. I thus added about 1/2 white flour and the the resulting cookies are pretty good, closer to the traditional texture.
Hi! I’m so sorry to hear that the dough didn’t mix up as it should for you. What brand of peanut butter did you use? I’m wondering if your peanut butter was oily which would add more liquid to the recipe than expected. Did you let the quinoa cool completely? Also, did you follow all of the other ingredients and measurements exactly at first? The dough should actually be quite thick and hearty so I’m not sure what else could have gone wrong on your end. The baking soda and baking powder measurements are definitely correct so I’m wondering if you happened to over measure them or if you didn’t add the correct amount of flour and quinoa to begin with. I hope this helps troubleshoot a bit and that you get to bake them again with great success! Enjoy!