These are actually quinoa, coconut, peanut butter, chocolate chip cookies, but that name was just too long.
Beat together the butter, peanut butter, eggs, vanilla and sugar until smooth. In another bowl, combine the flour, coconut, baking powder, and baking soda. Add the dry ingredients to the peanut butter mixture and mix until smooth. Stir in the quinoa and chocolate chips. Drop spoonfuls of cookie dough onto a greased cookie sheet. Bake at 375 degrees for 9 minutes or until edges are golden. Cool on cookie racks.
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I altered your recipe to make these cookies gluten-free and they were fabulous!! I think they are my new favorite cookies. I did add 1/4 cup white sugar to make the sweeter, substituted all purpose flours with gluten-free flours, and included a dash of salt and a tsp of xantham gum. Great cookie! Thanks for the recipe, it is a great way to use up left over quinoa in the fridge.
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mrscaleb on 9.7.2010
These cookies were so yummy! Changed the recipe a bit though. Used Almond flour to replace wheat, 1/2 c raw chocolate and +1/2 coconut to replace chocolate chips. I used organic peanut butter, as well as sweetened coconut. Tastes a little more like a power bar of some kind, because of the nutty texture, but I really liked it.Very filling, too.
alishajoy on 4.19.2010
Made these today with my 5 year old. We don’t like coconut so we left it out and they still turned out great. My one year old LOVED these. But my 5 year old thought they were good, but not sweet enough. I think next time I will add 1/4 cup white sugar to please the sweet tooths in the family (dad and 5 year old). I spread a thing layer of marshmallow fluff on top for my 5 year old and that made him happy. Thanx for the recipe. Great twist on an Oatmeal cookie.