These are actually quinoa, coconut, peanut-butter, chocolate chip cookies, but that name was just too long.
1/3 cup butter, softened
1/3 cup peanut-butter
2 eggs
1 tsp vanilla
3/4 cup brown sugar
1 1/2 cups flour
1/2 cup shredded unsweetened coconut
1 tsp baking powder
1/4 tsp baking soda
1 1/2 cups cooked and cooled quinoa
1 cup chocolate chips
Beat together butter, peanut butter, eggs, vanilla and sugar until smooth. In another bowl combine flour, coconut, baking powder, and baking soda. Add dry ingredients to peanut butter mixture and mix until smooth. Stir in quinoa and chocolate chips. Drop spoonfuls of cookie dough onto greased cookie sheet. Bake at 375 for 9-11 minutes or until edges are golden. Cool on cookie racks.
I love anything with peanut-butter and chocolate, so I really liked these cookies. So did the rest of the family. They were gone pretty quickly once the boys spotted them. Not only did these taste great but they’re extremely nutritious because of the quinoa. It’s an interesting ingredient for a cookie, and I thought it worked really well.
-Adapted (significantly!) from Simple Spoonful
Food and Whine 
Looks awesome! Any suggestions of a substitute for peanut butter for a 1 year old that isn’t getting nuts yet?
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Hmmm, I would suggest pea-butter. It’s made from peas but it really does taste like peanut-butter!
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it’s 7pm and we are waiting for daddy to get home, so I figured why not make cookies lol…and I was to impatient to let the quinoa cool…resulting in all melted chocolate chips so they look like chocolate quinoa macaroons right now, I’m very excited to see how they turn out. I’ll try to remember to come back in a half hour when I have had a few to sample 😉
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Very tasty, fluffy and soft! Thanks for the recipe!
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oh my goodness, these are by far one of the most amazing cookies i have ever made!!!!thank you so much for this recipe!http://flavorator.blogspot.com/
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These were a hit!
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These are potentially the BEST cookies I have ever made!!
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I found your recipe in a quest for a recipe for cookies using quinoa. Like others said, these were SO good, probably some of the tastiest cookies I’ve ever made! I am having some trouble with them falling apart, so I may use an extra egg next time or maybe I just need to cook them longer? Anyway, well done on the recipe! It’s a keeper! (Oh, and I used whole wheat flour and almond butter instead of peanut butter.)
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These look great! Can’t wait to try them. If I wanted to make a peanut butter-free version, how else would I need to adjust the recipe?
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Callista – I did the same thing with putting the quonia into the batter while it was still warm off the stove and I thought the cookies did not turn out very good 😦 Wish the recipe stated that the quonia should be cooled first!
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Ok thanks, I’ve updated the recipe to specify ‘cooled’ quinoa. I guess I thought that went without saying but apparently not! lol.
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These weren’t as sweet as I’d like, so I sprinkled a little sugar on top before baking. Delish!
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These were great! I made a lot of substitutions though to fit our allergies. I used extra virgin olive oil instead of butter (1/4 cup), 1/4 cup of freshly made apple sauce instead of the egg, maple syrup instead of sugar, I used quinoa flour that I freshly ground from soaked, washed & dehydrated quinoa, I used a scraped vanilla bean and I made peanut butter with toasted, freshly ground quinoa. (quinoa, boiling water, salt, maple syrup & vanilla bean. Put in the food processor until it balls like when making nut butter). I omitted the coconut, baking soda, baking powder & chocolate chips. 🙂
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My husband can’t eat gluten, so I made these with Bob’s Red Mill Gluten Free Flour. That being said, my version of these cookies was just ok. They had great texture but tasted kind of funny (and it wasn’t a quinoa flavor)–but I think it may have been the flour. I might give them another try with a different kind of GF flour–or just with regular flour for myself :).
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These are so good!I think I would do a little less chocolate chips next time, it made the dough fall apart a little.
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