Description
These No-Bake Puffed Quinoa Peanut Butter Cookies are a crave-worthy bite of crispy, crunchy delight, packed with puffed quinoa pearls and creamy peanut butter that melt into each other for an irresistible texture contrast.
Ingredients
Scale
Dry Ingredients:
- 2 cups crispy puffed quinoa *
- ½ cup almond flour
- ¼ teaspoon sea salt *
Wet Ingredients:
- ½ cup unsweetened creamy peanut butter *
- 1/3 cup pure maple syrup
- ½ teaspoon molasses *
- 1 teaspoon vanilla
Optional Topping:
- ¼ cup vegan chocolate chips (melted) *
- 1 teaspoon runny tahini (optional) *
Instructions
- Add all the Dry Ingredients into the large bowl, whisk until well combined.
- Place all the Wet Ingredients into the bowl with the dry ingredients, stir until everything is mixed well and can hold its shape and sticks together.
- Using a medium-sized (2 Tablespoons) cookie scoop, scoop up 2 Tablespoons of the quinoa mixture and place (dome shaped cookie) onto a parchment paper covered baking sheet or plate. Continue until all the mixture has been scooped and placed on the baking sheet or plate.
- If needed, shore up the sides of any cookies that are misshapen.
- Place the plate/pan in the freezer for 20 minutes.
- After 20 minutes, serve. Place leftovers in an airtight container and refrigerate.
- Optional: If desired, drizzle the tops with melted chocolate. After drizzling, allow them to set in the refrigerator or freezer for 10 minutes, then serve and enjoy! Refrigerate leftovers.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: Makes 17 cookies