“Everything but the Kitchen Sink” Quinoa Cookies

  • Yield : 12
  • Servings : 6
  • Prep Time : 30m
  • Ready In : 30m

Yet another quinoa creation from the week. I accidentally made enough quinoa to feed a small army, but I’m not complaining. These cookies were one of my favorite treats so far – not just because they’re tasty and satisfying, or because they’re super nutrient dense, but because they are the perfect snack for ANY time of day! They are a a great option for a sweet and savory dessert, an afternoon-hanger killing snack or an awesome pre-workout energy boost.

These babies kept me fueled for my 6am track practices every day for a week (until I ran out … which reminds me, I need to make more.).



  • 2 cups cooked quinoa
  • 1/2 cup natural salted peanut butter
  • 1/2 cup pure maple syrup
  • 4 T almond meal (or flour of choice)
  • 2 T walnuts (or nuts of choice) processed into small bits
  • 2 T coconut oil
  • 1/2 or so of chocolate chips
  • 2 T unsweetened shredded coconut


Step 1

1. Mix all ingredients in a bowl until thoroughly combined.

Step 2

2. Scoop 'dough' into 12 balls and press into cookie shaped mounds on a greased plate or baking sheet.

Step 3

3. Freeze for 20-30 minutes until firm. Once hardened, remove and enjoy!

My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I've got a passion for running and plant-based eats. When I'm not wandering around the aisles of the grocery store I enjoy cooking, baking, photography, pun-writing and tag-saling.

More From This Chef »
Average Member Rating

(5 / 5)

5 5 4
Rate this recipe

4 people rated this recipe