Quinoa Chocolate Cookies – 3-Ingredient No-Bake
Roasted quinoa folded into melted dark chocolate and peanut butter, shaped into cookies and set in the fridge. Three ingredients, no baking, no flour, no refined sugar. These quinoa chocolate cookies are crunchy, chocolatey, gluten-free and high in protein-a gut-friendly treat in a sensible portion.
Equipment
- 1 Spatula
- 1 Non Sticky Pan
- 1 Mixing bowl
- 1 Tray
- Butter paper or baking sheet
Ingredients
- 1 cup about 185g / 6.5 oz quinoa, dry
- 100 g about 3.5 oz dark chocolate, 70% or higher
- 2 tbsp natural peanut butter no added sugar
Instructions
- Roast the quinoa — In a dry pan on low-medium heat, roast the quinoa for 5–7 minutes, stirring often, until crunchy, golden and nutty. Let it cool.
- Melt the chocolate — Chop and melt the dark chocolate gently, over just-simmering water or in short microwave bursts, stirring between each.
- Add peanut butter — Stir the peanut butter into the melted chocolate until smooth.
- Fold in quinoa — Add the roasted quinoa and fold through until every grain is coated.
- Shape — Scoop spoonfuls onto a parchment-lined tray and shape into round cookies.
- Set — Refrigerate 1–2 hours until firm.
Notes
Use 70%+ dark chocolate and natural peanut butter to keep them low in refined sugar. Roast the quinoa properly — the crunch is the whole texture. Keeps a week in the fridge, or a month in the freezer. One or two cookies is a sensible gut-friendly portion.