Recipe for Gluten-Free Peanut Butter Quinoa Chocolate Chip Drop Cookies

Peanut butter chocolate chip cookies aren't just completely irresistible. They’re also naturally healthier than other cookies because they use peanut butter instead of some of the butter. That lowers the saturated fat content and adds fiber. 

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These cookies eliminate butter completely in favor of natural peanut butter. You can swap almond butter if you prefer. For extra crunch, try crunchy peanut butter and add chopped walnuts or peanuts.

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You can also decide whether to use honey, white sugar, or 1 tablespoon each of white and brown sugar. 

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These cookies are gluten-free and made with quinoa, a whole grain. You can use leftover quinoa for a short cut. They’re still packed with chocolatey goodness. It’s up to you whether to use dark, semi-sweet, or milk chocolate chips, and if you like chunks, morsels, or mini chocolate chips. 

Recipe for Gluten-Free Peanut Butter Quinoa Chocolate Chip Drop Cookies

Makes 12 cookies

Ingredients:

• 1 cup cooked quinoa, cooled
• ½ cup natural, unsweetened peanut butter
• 2 tablespoons of honey or sugar, or 1 tablespoon of white sugar and 1 tablespoon of brown sugar
• 1 large egg
• ½ teaspoon vanilla extract
• ¼ cup dark chocolate chips
• (Optional) 2 tablespoons of chopped walnuts, peanuts, or other nuts

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Beat the egg in a mixing bowl. Add the quinoa, peanut butter, honey or sugar, and vanilla extract.
3. Fold in the chocolate chips and nuts, if desired.
4. Drop spoonfuls of dough onto a baking sheet lined with parchment paper or greased with cooking spray.
5. Bake for 12-15 minutes or until the edges are golden.
6. Let the cookies cool before removing from the pan and serving.

Per serving: Calories: 150 kcal; Total Fat: 8 g; Total Carbohydrates: 17 g; Sugar: 6 g; Fiber: 2 g; Protein: 4 g; Sodium: 55 mg; Cholesterol: 10 mg

Reviewed by Natalie Stein, MS, MPH, CDCES