Healthy quinoa peanut butter cookies
A gluten-free and dairy-free without refined sugar quinoa peanut butter cookie that is yummy!
In case you haven’t realized by now, I love peanut butter. And I am trying to be more healthy in what I make, and therefore eat. I’ve had this recipe for peanut butter cookies using quinoa for quite some time, and really enjoy it when I get the texture right (recipe here).
But you guys should know by now that I just can’t seem to leave things alone and I keep experimenting. And sometimes miracles happen. Like this one. I adapted the recipe and used NO refined sugar, and NO butter. Just simple ingredients – peanut butter, honey, quinoa (obviously), changed it almond flour and baking soda. I actually had a jar of cinnamon raisin peanut butter that I used in these cookies, but that’s only useful if you live where you get buy that stuff. If you want to experiment (who wouldn’t?) add maybe a tablespoon of cinnamon and 1/2 cup of raisins into the mixture. Or just use plain peanut butter and add chocolate chips. Or use chunky peanut butter and cranberries or white chocolate chips or … the list is endless!
But please just try this, and let me know how you go!
- 1/4 cup uncooked quinoa
- 1/2 cup water
- 1/2 cup honey
- 1 cup peanut butter
- 1 cup almond flour
- 1 tsp baking soda
- Preheat oven to 180C / 350F.
- Rinse the quinoa seeds with water until water runs clear prior to cooking. In a medium pan add the quinoa and water and bring to a boil. Allow to simmer until all the water has been absorbed by the quinoa and then remove from the heat and allow to cool.
- In a large mixing bowl, combine the peanut butter and honey and mix until creamy. If the peanut butter is difficult to stir, put in microwave for about 30 seconds.
- Add the rest of the ingredients, including the quinoa and mix well.
- Line two baking sheets with parchment paper. Place spoonfuls of batter onto the sheets and bake for 10-12 minutes.