Day 131 – Peanut Butter Chocolate Chip Quinoa Cookies


It’s not very often that the words “cookies” and “healthy” can be used in the same sentence. Even when the are, how often are they also delicious? This time they are!


  • 2 cups cooked quinoa
  • 1/2 cup peanut butter (chunky or smooth)
  • 3 tablespoons pure maple syrup
  • 1/4 teaspoon sea salt
  • 3/4 cup rolled oats
  • 1/2 cup unsweetened, shredded coconut (I left these out)
  • 1/2 cup chocolate chips


1. Preheat oven to 350 degrees.

2. Combine quinoa, peanut butter, maple syrup, salt, and oats in a large mixing bowl. Using an electric mixer on low/medium speed, combine ingredients well.
Tip: Allow the quinoa to cool before mixing it in.

3. Stir in coconut and chocolate chips.

4. Scoop and mold dough into round, tablespoon-sized cookies.

5. Place cookies on parchment-paper-lined baking sheets and bake for approximately 20 minutes, until bottoms are nicely browned.

6. Allow to cool completely before storing.

If you are wondering why mine look so dark brown, that would be because I didn’t allow the quinoa to cool before adding the chocolate chips. Whoops! It wasn’t so bad though. The chocolate chips and peanut butter melted together very nicely. These were even better than I expected them to be!

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62 Comments… Share your views

  1. Oooooh! I can’t wait to try these!!! I love when fun gluten friendly things like this are posted! 🙂

  2. How many servings/cookies did this batch make? Trying to calculate WW points!

  3. could you use cocoa powder in place of choc chips? I have everything but the chips, but
    I have a lot of cocoa!

    • I tried it with the cocoa. I used 1/2 cup in place of the choc chips, that was probably a lil too much, though, they still taste ok. because of tha lack of sweetness from choc chips, and added bitterness from the cocoa, I rolled them in cinnamon-sugar before baking. after baking for the 20 minutes it called for, the bottoms were more done than the sides and obviously the top, nut I think that’s due to my old oven! All in all, I like them, but I am sure I would like them more with the choc chips instead of the cocoa powder!

  4. These are delicious!! I used agave nectar instead of maple syrup and sweetened coconut. Scrumptious!!! Thanks for the great recipe!

  5. So how much dry quinoa do you cook? Because wouldn’t 2 cups of dry quinoa end up being more than 2 cups cooked?

  6. does anyone know an estimated calorie range for these?

  7. How do I print this recipe, without all the pages of comments following? Thanks, Jo

  8. Can you freeze a few extras to save for later? I made a bit extra before realizing the dry quinoa ratio.

  9. I just made these and they were falling apart…any idea what I did wrong? I had cooled my quinoa in the fridge over night….

  10. I added an egg and a little (1/8c?) coconut palm sugar… They came out pretty good!

  11. I added 1 egg and they held together well. I had to flatten them before baking. We love these…my 3 yr old too!

  12. I substituted half a banana for half of the peanut butter. delicious!

  13. *whole banana for 1/2 the pb

  14. Ok, made these last nite. I think yours stayed together because your quinoa was hot and the melted chocolate chips was the glue. These were a little disappointing, they fell apart even after adding more nut butter so I needed to rescue these with an added egg. I had to omit chocolate chips and maple syrup due to sugar restrictions (subbed maple flavoring and stevia). Oh we’ll, you win some you lose some.

  15. Mine came out like delicious macaroons. The coconut made a huge difference in the flavor and the consistency. Loved them!

  16. I wondered about them holding together when I started to put them on the cookie sheet. I use a spring loaded cookie scoop. I made sure to load it fully and press it against the bowl well. I think that this helped although I bet using warm quinoa and having the melted chocolate works even better :).

  17. These are AH-MAZING! Followed directions as written but omitted coconut. Came out perfect! I used a cookie scoop and really smushed the dough in there, so no “sticking together” issue here. Thanks 🙂

  18. Tried it yesterday. First batch came out a little dry and you couldn’t even taste the peanut butter or chocolate really. So the second batch I added more peanut butter and some more chocolate chips. Pretty good! Thanks

  19. Such a wonderful creative idea to use quinoa for such a beautiful sweetness!

  20. Sound good ~ will try soon

  21. I just made these today and they are very good. I had to supplement the pnut butter with almond butter and I added in an egg. I also bought one of my dairy-free dark chocolate bars and chopped it into chunks so that I would have a dairy-free and gluten free cookie. This is a wonderfuly, healthy cheat!

  22. I loved these, but actually liked them better before baking them! I think they tasted yummy raw with the cooked quinoa. I think next time I will try, just for fun -running the oats, quinoa and coconut through a food processor to smooth it out a bit. Oh – we are diabetic so we sub coconut oil sweetened with stevia for the syrup. Thanks for sharing!!!

  23. These cookies taste great but I found I had to do a lot of tweaking first batch fell apart and took forever to bake so after I read others comments I added an egg a bit more peanut butter and a bit more syrop and they turned out wonderful still at 350 took quite sometime so my next batch I did 375 and it took the original time of 20min…still worth the work they are healthier then chocolate chip from the store and taste good 🙂

  24. These cookies have become a staple at our house!! I mostly follow the original recipe (no coconut), I just found that we like them a little better if we mix everything while the quinoa is still hot…we like them better when the chocolate chips melt in with the mix!! My husband requests these regularly and my kiddos love them!! Thanks for the recipe!!

  25. I just made these and I loved them! Thanks for the recipe!

  26. These would be great for after my workouts. I was just looking for something with Quinoa in it, thank you I can’t wait to try this weekend.

  27. only 2 points with no coconut and 24 cookies

  28. These cookies are sooo good! And, my 3 year old son even loves them! I admit I added 1/4 cup of brown sugar, didn’t have the maple syrup. I think I could’ve used less though because they are plenty sweet enough. I also added dried cranberries and blended the oats and quinoa in the food processor to give them a more flour-like consistency. Thanks for this great recipe! Will make again!

  29. Making these right now with almond butter instead of peanut butter…wanted to use sun butter, but I left it at school…also, I spread mine in a glass pan and making them into bars…I’ll let you know how they turn out!

  30. These are awesome! I halved the recipe and ate the whole batch :-/ Such a great alternative to the usual flour cookies. I will make these again and again! Thanks you for sharing!

  31. Think I can freeze these?

  32. Just made these, and they were easy and oh sooo yummy! I’m getting 19 cookies at 147 cal each if anyone wants to know. Now, how do I eat just one?????

  33. These were so good! We made two batches – one according to the recipes and the other altered slightly (no coconut, adding butterscotch chips and a bit of flax). Both were awesome. This is now our family’s go to cookie recipe. We are making again today!

  34. This recipe is so much like a refrigerator cookie that I make. I am not baking these. Instead, I have put them in the freezer to firm up. I expect them to be chewy and delicious in a little while. The high temperature is supposed to get into the high 90s today. I just couldn’t bear the thought of turning on the oven We’ll see what happens!

  35. I just made these! they’re very delicious! i omitted the coconut, and may or may not have added way more chocolate chips 😉 i put them in a mini muffin tin instead of on a cookie sheet, they crumble a bit but they’re small enough to just pop in your mouth

  36. I’m planning on making these today using the suggested substitutions of Xyla® brand Xylitol, raw unsweetened coconut, cashew butter, coconut oil, and raw cacao powder instead of chocolate chips) to make this recipe compatible with Phase 3 of The Fast Metabolism Diet.

    But what I’m unclear of is the measurements of each… ESPECIALLY the coconut oil, since I’m not quite sure that the coconut oil is supposed to be replacing in this recipe.

    Any help or suggestions you could offer today would be greatly appreciated. Thanks In Advance! 🙂

  37. Can I sub almond meal for oats?

  38. I have all of the ingredients to make this right now! So excited.

  39. Great recipe, if you like eating sand that is. I’m an accomplished cook and I followed this recipe exactly as listed . They came out of the oven looking exactly like the picture . They have a nice flavor but after eating only one cookie I’m still picking quinoa out of my teeth 30 minutes later. A very gritty and unpleasant experience!

    • I’m sorry to hear that, Scott! Did you rinse your quinoa before cooking it? I’ve learned that all quinoa is not created equal. Bob’s Red Mill is my favorite. I’ve had some bad experience with a few others.

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