Say that three times fast!
Sometimes I need to reign in my enthusiasm for experimentation in the kitchen. I am sure that you have noticed that I like to try new ingredients, techniques and recipes. This usually works out fine for me. Often I will find an ingredient that can help to make baking or cooking a bit healthier. Or one that simply makes a treat more beautiful or appetizing 
. The only problem that comes from this desire for investigation is when I can’t just settle for 1 new ingredient per recipe. The reason this can present a problem is that when my final product tastes funny or just off, I have a difficult time determining which of the novel ingredients caused the odd taste or texture!
For example, I have seen a few recipes for cookies with quinoa in them. So, when I was cleaning out the pantry at the lake cabin last weekend and came across a box of quinoa flakes that had a cookie recipe on the back and an expiration date that was approaching in a few months, I knew that my date with quinoa cookies would happen as soon as I got home. The recipe was for a gluten-free cookie and called for brown rice flour which I happened to have at home but had never used before. Also, I received a butter substitute called Melt that I have been dying to try baking with, so I threw that into the mix too! Why not?? (A full review and information about Melt to come!)
What did I think about my first quinoa cookie experience? Well I usually love cookies hot off the pan and when I tasted one of these cookies fresh from the oven, I thought there was a funny taste. Almost florally. I know that sounds weird. Again, this is the challenge with using 3 new ingredients in one recipe. Lesson learned. However, after a bit of patience and some cooling, I could taste the nutty saltiness from the peanut butter, the richness from the chocolate chips and I enjoyed the nice subtle crunch from the quinoa flakes. My husband is always the true critic. He is not afraid to turn up his nose and say “you put what in these cookies?” So, when I caught him reaching for his 3rd cookie in a row, my suspicion about quinoa in cookies being tasty was true.
Quinoa Peanut Butter Chocolate Chip Cookies
Keywords: bake dessert snack gluten-free healthy vegan chocolate peanut butter cookie
Ingredients (18-20 cookies)
- 1/2 cup honey
- 1/3 cup brown sugar
- 1/2 cup butter (or butter substitute), room temperature
- 1/2 cup peanut butter
- 1 tsp vanilla
- 1 cup brown rice flour (or all-purpose flour)
- 3/4 cup quinoa flakes
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp xanthan gum (if using gluten-free flour)
- 1 cup chocolate chips
Instructions
Preheat oven to 350 degrees.
In a large bowl and with an electric mixer, beat honey, brown sugar, butter, peanut butter and vanilla until combined.
In an small bowl, combine flour, quinoa, baking soda, salt and xanthan gum (if using).
Add dry ingredients to wet and mix to combine.
Add chocolate chips.
Drop batter onto cookie sheets using cookie scoop or large spoon and bake for 12 minutes.
Cool cookies completely on pan.
combine honey, brown sugar, butter, peanut butter and vanilla
combine dry ingredients
add dry ingredients to wet and mix to combine
add chocolate chips and mix
drop onto cookies sheets and bake
Will you try baking with quinoa?
20 Comments
What a great cookie recipe, looks so good…and it’s vegan and gluten free! Another recipe to add on my ‘to cook’ list
I love a cookie you can feel good about eating! Thanks for reading!
It seems so scary!! But the cookies look amazing, and I must admit I’m curious!!
It’s not scary, I promise! And the cookies really are delicious and healthy!
I’m a fan of quinoa in chocolate, so I’m sure I would enjoy these! I’ll have to pick up some quinoa flakes from the store – these would be the perfect cookie to have stashed in the freezer for those times I need something sweet!
What a great addition to cookies…I’ve never thought about adding quinoa flakes. These look fabulous!
If they have honey in them they are NOT vegan, real vegans don’t eat honey
Thank you for letting me know! I will change this right away!
Is there a difference between regular quinoa and quinoa flakes? I haven’t seen it in “flake” form before. If so, is it possible to make these using quinoa in its standard form?
Hi Shayna. There is a difference between regular quinoa and quinoa flakes. The flakes are significantly smaller and I think it is best to use the flakes or quinoa flour for the cookies. If you used regular uncooked quinoa, it would not cook and would likely be too hard and difficult to chew. However, you could used cooked regular quinoa in cookies as well. I hope this helps and thank you for reading!
I have never had quinoa in a cookie. I bet the texture is great! These look wonderful!
Thank you Katie! I really enjoyed the crunch from the quinoa! Thanks for reading!
These cookies are WONDERFUL!! The quinoa adds such a unique texture; it’s a perfect way to change up the go-to chocolate chip!
Glad you liked them!
What a brilliant idea to add quinoa to cookies! (Cookies are like blank canvases, it’s always fun to experiment with them!)
They look scrumptious!
Thank you Valerie! It was a great addition and a good way to feel better about eating cookies!
These cookies look great! I am always looking for new ways to use quinoa…I can’t wait to try these cookies!
Thanks Christina! They were really delicious! Thanks for reading!
Can’t wait to try this gluten-free recipe, too. Peanut Butter cookies are so yummy…and now you’ve made them healthier – thanks Mercedes!
Looking forward to trying this gluten-free recipe, too. You rock, Mercedes!