Gluten-Free Peanut Butter Quinoa Flake Cookies – Oil-Free, No Refined Sugar or Syrup




Peanut Butter Quinoa Flake Cookies – Healthy, Plant-Based, Gluten-Free, Oil-Free, No Refined Sugar, No Syrup, Kid-Friendly, Easy Vegan Dessert Treat Recipe

Easy|  Servings: 13  |  Ready In: 30 minutes |  Yield: 26 cookies

Quinoa flake gives these irresistible cookies a chewy texture and healthy, plant-based nutrition.  Just like regular quinoa, the flakes are a healthy source of vegan protein and gluten-free fiber.  This oil-free recipe uses sweet banana and rich, creamy peanut for satisfying that dessert craving.


  • 1 cup (200g) dates
  • 1 medium ripe banana (110g)
  • ¼ cup (64g) creamy peanut butter
  • 2 teaspoons vanilla
  • 1 cup (96g) almond meal
  • 1 cup (90g) quinoa flakes
  • ½ teaspoon salt
  • 1 teaspoon baking powder


Preheat oven to 350.  Line a cookie sheet with parchment on a non-stick silicon baking mat.

To make the cookie dough:  In a food processor, combine the dates, banana, peanut butter, and vanilla.  Add 1/4 cup of water.  Puree until creamy, scraping down the sides as needed.

Add the almond meal, quinoa flakes, salt, and baking powder.  Puree until combined.

To portion and bake the cookies:  Portion about 2 teaspoons of dough onto the cookie sheet, leaving about 1 inch in between cookies.  Once you’ve portioned all of the cookies, wet your fingers with a little water.  Gently push down the cookies to flatten.   Shape into pretty, round disks, if needed.  Bake the cookies 15-18 minutes, turning the sheet halfway through cooking.  The cookies will be golden brown on the bottom when ready.

Remove and let cool 10 minutes before serving or storing.

Store in an air-tight container in the fridge for up to a week.  Freeze in an air-tight plastic bag (or wrap in foil) for longer.

Chef’s Tips

Double-Check the Label: Use roasted peanut butter that has no added ingredients.  Check the ingredients list to make sure there’s no added oil, sugar, or syrup.

No Food Processor?  If you don’t have a food processor, you can also puree the wet ingredients in a blender.  When they’re smooth and creamy, transfer the wet mixture to a bowl, then stir in your dry ingredients.

More Variations: For extra texture, add chopped peanuts, currants, or mini vegan chocolate chips.

Watch the Recipe Video

Nutrition Facts

Serving size: 1/13 of a recipe (about 2 cookies)

  • Calories 125.05
  • Calories From Fat (28%) 35.21
  • Total Fat 4.13g 6%
  • Saturated Fat 0.6g 3%
  • Cholesterol 0mg 0%
  • Sodium 128.25mg 5%
  • Potassium 166.69mg 5%
  • Total Carbohydrates 20.77g 7%
  • Fiber 2.23g 9%
  • Sugar 12.86g
  • Protein 3.11g 6%
  • Calcium 1.31mg <1%
  • Iron 30.89mg 172%
  • Vitamin A 7.35IU <1%
  • Vitamin C 0.46mg <1%

Shopping List

  • 365 Everyday Value, Organic Creamy Peanut Butter Unsweetened & No Salt, 16 oz
  • Ancient Harvest Organic Gluten-Free 100% Whole Grain Quinoa Flakes, 12 Ounce Box
  • Organic Almond Flour (Blanched) by Anthony’s 1 Pound (16 oz) Bag, Verified Gluten Free

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.