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 whole food recipe uses sweet banana and rich, creamy peanut for a kid-friendly treat.
- Easy
- Servings: 13
- Ready In: 30 minutes
- Yield: 26 cookies
Quinoa Flake Cookies: Plant-Based Protein
Quinoa Flakes are a flattened version of whole grain quinoa. Similar to oats, quinoa flakes are rolled until flat. Quinoa flakes are gluten-free and full of healthy plant-based protein.
You can use quinoa flakes just like oats. They make a delicious breakfast porridge. Or, use them for granola, add them to pancakes, or replace oats in cookies (like these!)
For more Quinoa Tips and Recipes: QUINOA COOKING: RINSING, OIL-FREE TOASTING, AND HOW TO KNOW WHEN IT’S DONE
Chef Katie’s Plant-Based Baking Tips
Double-Check the Peanut Butter 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 Quinoa Flakes? If you can’t find quinoa flakes, you can substitute with quick rolled oats.
What is Almond Flour? Almond Meal and Almond Flour are the same thing. It’s whole almonds that have been ground into a fine flour. You use almond flour in baking recipes. Unlike flour made from a grain (like wheat flour or oat flour), flour made from nuts will be very rich and heavy. Therefor, you can’t substitute nut flours for grain flours.
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.
Baking Without Refined Sugar or Syrup: I’m on a mission to get rid of empty calories. These muffins don’t use any refined sugar, maple syrup, or other refined sweetener. Dried dates provide sweetness, along with healthy fiber and essential nutrients.
Oil-Free: I’m on a mission to get rid of empty calories, like those found in refined oils. This recipe skips oil and uses parchment paper to keep the bars from sticking to the pan. This makes a healthy, low-calorie recipe.
Healthy, vegan ingredients like dates, bananas, and peanut butter create the base for these oil-free, plant-based cookies 
Quinoa Flake and almond flour create a plant-based gluten-free base for cookies 
Line a baking sheet with parchment paper or a non-stick baking mat for oil-free baking 
Gently use your hand to flatten the cookies 
Chef’s Ingredient Tip: Double-check the Peanut Butter label. Look for a brand that has no extra oils, sugars, or syrups listed. These are often called peanut butter “spread” 
Peanut Butter Quinoa Flake Cookies – Healthy, Plant-Based, Gluten-Free, Oil-Free, No Refined Sugar, No Syrup, Kid-Friendly, Easy Vegan Dessert Treat Recipe from Plants-Rule
Watch the Recipe Video:
Gluten-Free Peanut Butter Quinoa Flake Cookies – Oil-Free, No Refined Sugar or Syrup
Ingredients
- 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
Instructions
- Preheat oven to 350. Line a cookie sheet with parchment or a non-stick silicon baking mat.
- To make the Gluten-Free Peanut Butter Quinoa Flake 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.
Video
Notes
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings 12.0 | |
| Amount Per Serving | |
| calories 177 | |
| % Daily Value * | |
| Total Fat 8 g | 12 % |
| Saturated Fat 1 g | 4 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 159 mg | 7 % |
| Potassium 146 mg | 4 % |
| Total Carbohydrate 24 g | 8 % |
| Dietary Fiber 4 g | 14 % |
| Sugars 13 g | |
| Protein 5 g | 10 % |
| Vitamin A | 0 % |
| Vitamin C | 1 % |
| Calcium | 26 % |
| Iron | 5 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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
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