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!

Peanut Butter Quinoa Cookies

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.

Peanut Butter Quinoa Cookies

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.

Peanut Butter Quinoa Cookies

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!

Peanut Butter Quinoa Cookies

Whether it’s breakfast, snack time or dessert, these cookies are so tasty and make for a great healthy treat that everyone will love!

Peanut Butter Quinoa Cookies

Enjoy!

xoxo,

sig-maegan

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Peanut Butter Quinoa Cookies

Peanut Butter Quinoa Cookies

  • Author: Maegan - The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Total Time: 27 mins
  • Yield: 2 dozen 1x
  • 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

Scale
  • 1 cup natural 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
  • 13/4 cups cooked and cooled quinoa

Instructions

  1. Preheat oven to 350°F. Line baking sheets with parchment paper or lightly grease with cooking spray. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. perfect. love them.
    I add a bit of dark chocolate
    I have some for breakfast or as a snack or a desert.

  2. This is what I was looking for , I found it a cross between a cookie and a little muffin. I substituted the honey with ED Smith, 75% less sugar, maple syrup and instead of brown sugar i used truvia brown sugar blend again 75% fewer calories. I had some leftover pumpkin purée in the fridge, so I added that and a little more whole wheat flour. I also added sunflower seeds, pumpkin seeds, and cranberries. These were delicious definitely will be making them again.

    1. Hi, Gayle! I’m so glad you enjoyed them! And thank you for sharing your modifications!

    2. Do I need to use a mixer through the whole process? The dough turned out sticky and could not roll it into balls. I added 1 tsp cinnamon and 1 tsp vanilla and only added the 1/2 cup honey. The cookies are delicious otherwise and I will try to make them again. Thank you for sharing your recipes. I have also tried your Back-to-School Breakfast Cookies with great results. Thanks again!

      1. Hi Maria! You could certainly mix it by hand if you find that the dough is too sticky when mixed with an electric mixer. I’m wondering if you over-mixed the dough in the mixer which would cause it to start warming and become sticky. You could also refrigerate the dough for 30 minutes before rolling into balls if you find that the dough is too sticky just after mixing. Hope this helps and that you continue to enjoy!

    1. Hi Tim! You’ll need about 2/3 cup dry quinoa to get 2 cups cooked quinoa. Hope this helps. Enjoy!

  3. For the quinoa do you do the 1 3/4 cup quinoa then cook all of that up? Then add all the cooked quinoa from the 1 3/4 cup because it makes a lot of quinoa.

    1. Hi Christy! It’s 1 and 3/4 cups already cooked quinoa. Cook the quinoa first and then measure 1 and 3/4 cups. Hope this clarifies. Enjoy!

  4. hi,

    I would be interested in getting the nutrition facts on this. I am a cookie freak. i do weight watchers and it would be helpful.

    Thanks

    1. Hi, Tammy! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you used into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Continue to enjoy!

  5. My cookies were very moist too. Too wet to roll in a ball. Finished cookue tasted a bit doughy. Plus, the recipe made closer to 40 three
    Inch cookies, maybe more. Baked the second batch longer than recipe to the point the bottoms were browned. Second batch tasted better than 1st batch.

  6. I think I would add some ground flax to help with the slight wetness to make it easier to flatten cookies and to use the fork. I liked and used no brown sugar. Sweet enough for me. Will make again.

  7. Love the recipe but looking for a sugar free option for my toddlers. What would u recommended to use instead of sugar? Thanks!

    1. Hi Resh! If you’re just wanting to omit the 1/4 cup brown sugar, you could just leave it out since there is honey in the recipe for sweetness. If you’re wanting to replace both the honey and brown sugar, you’ll have to experiment with the recipe and maybe try using applesauce or ripe banana for moisture and sweetness. Hope this helps. Enjoy!