These soft and chewy Peanut Butter Chocolate Quinoa Cookies are absolutely melt in mouth. It has the real flavor of peanut butter along with dairy free chocolate chips and folded into healthy quinoa flour. It's a delightful treat for all ages.
Course Dessert
Cuisine American
Keyword cookies with quinoa flour, quinoa cookies, quinoa cookies gluten free, quinoa flour cookies, quinoa flour cookies vegan, quinoa peanut butter cookies
Preheat oven at 400 degree Fahrenheit and prepare a cookie sheet with a greased liner.
In a mixing bowl combine quinoa flour, baking powder and salt. Mix well with a spoon.
In a food processor combine bananas, vanilla extract, olive oil, maple syrup and peanut butter. Grind smooth.
Now pour the peanut butter mixture into the dry ingredients and whip with a spoon until well blended.
Lastly, fold in the chocolate chips and drop about 1 tbsp. of the batter onto the cookie sheet with ¼ inch space between each cookie. (Don’t worry about the shape).
Place the cookie sheet in the middle rack of the oven and bake for 25 minutes.
Take out the cookies and let it cool completely before serving. Pairs well with milk/coffee/tea.
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Notes
The consistency of the cookie batter should be thick and sticky. If your batter becomes too dry because of the different size of bananas then add about 1-2 tbsp dairy free milk to the batter while whipping up. Make sure the batter is not runny or liquid.
These cookies can be stored at room temperature for about 5-7 days in an air tight container.