Do you have a favorite childhood cookie?
Mine are definitely No Bakes.
When my mom announced she was making them, I’d hang out in the kitchen to grab them faster than she could drop them on wax paper to set up.
I loved watching them fall in delicious chocolate peanut buttery oat blobs and slowly harden and take shape.
Clearly adulting could use more of this childlike wonder, so I created these Coco-Nutty Quinoa No Bake Cookies based on the classic with some healthy upgrades.
It’s true, they’re not the prettiest of cookies, but then I’ve always had a soft spot for the imperfect.
When I picked out teddy bears on the shelf, I always looked through all of their furry forms, carefully selecting the one that was just a little homely.
You know, the teddy bear with the eyes glued a bit close together, the smile sewn a little crooked, the ears just slightly asymmetrical.
I felt like it was my duty to adopt this bear, because I had zero faith other kids would buy it, and the thought of that teddy bear sitting on the shelf for years to come waiting for a good home was too much for my childish heart to handle.
I took my new friend home proudly, resting assured that he/she had a good home and that my bear was pretty freakin’ special.
These quirks gave my bear a little something that set it apart, what I later came to understand as “character”.
Well, these Coco-Nutty Quinoa No Bake Cookies have all the character, too!
They might not have a fuzzy wuzzy face, but they’ve got taste to make up for it.
The same justifications apply.
You might find yourself grabbing them by the handful just in case no one else will.
Or because the combination of chocolate, peanut butter, and coconut is completely addicting.
No Bakes were the go-to cookie in my house because they’re convenient, quick, and nutritious.
I don’t think my mom felt bad about us eating them because she knew they were packed with protein, fiber, and healthy fats!
Not a bad snack for a kid.
Or an adult, I might add.
I took my No Bakes a step farther and made them refined sugar free, swapped out the oatmeal with a blend of cooked quinoa and quinoa flakes, and gave them an oil-free option.
In the trickiest part of the classic recipe, you have to scramble to lay out the cookies before the mixture hardens in the pan.
It’s a cookie creation frenzy!
My Coco-Nutty Quinoa No Bake Cookies don’t have this problem!
The quinoa flake and cooked quinoa mixture keep the cookies moist and soft so you can lay them out in a more leisurely manner.
The way cookie no-baking should be.
Breathe. Eat. Savor.
These Coco-Nutty Quinoa No Bake Cookies are suitable for dessert and snacking all year round, but I thought it would be nice to share for summer since we aren’t always inclined to turn on our oven to satisfy our sweet tooth.
Enjoy them as a healthy dessert or quick snack. I like to have mine as an afternoon pick me up or after dinner treat.
If you like a softer gooier cookie, enjoy these cookies immediately and store in the fridge.
If you like firmer cookies, I recommend storing in the freezer for a chocolate-y chilled treat.
If you try these Coco-Nutty Quinoa No Bake Cookies, let me know! I’d love to hear what you think of them.
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your cookies! 😀
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Want more quinoa cookies? Check out my Toasted Quinoa Carrot Cake Cookies, too!
- 2 TBS coconut butter, melted, OR unrefined coconut oil if not OF
- 2 TBS unsweetened almond milk
- ⅓ cup organic unrefined coconut sugar
- ⅓ cup unsweetened cacao powder
- ½ cup peanut butter or nut butter of choice
- ½ cup cooked quinoa
- ½ cup quinoa flakes (or sub oatmeal if you can't find)
- ½ cup shredded coconut
- For topping: peanut butter drizzle, shredded coconut
- Line a baking sheet with parchment paper and set aside.
- Measure out your nut butter, quinoa, quinoa flakes, and shredded coconut for later.
- In a sauce pan over medium, mix together the coconut sugar, cocoa powder, coconut butter or coconut oil, and almond milk, stirring frequently so the mixture doesn't burn.
- Allow the mixture to reach a low simmer, then stir remove from heat and add the quinoa flakes, quinoa, nut butter, and coconut flakes in that order.
- Fold together until well combined.
- Using a cookie scoop, drop the mixture onto the prepared baking sheet and reshape if desired.
- Garnish with coconut flakes and coconut flakes and serve immediately for a softer cookie or place in the freezer to firm up.
- Store in an airtight container in the freezer for harder cookies or the fridge for gooier cookies.
- Cookies keep for 5-7 days in the fridge and several months in the freezer.