No Bake Peanut Butter Quinoa Cookies Recipe


  • 3/4 cup, cooked White Quinoa
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 1/2 cup creamy peanut butter
  • 1 cup oatmeal (quick cook)
  • 1/2 cup sweetened flake shredded coconut
  • 1/2 cup chopped peanuts


  • Prepare quinoa according to package directions.
  • Melt coconut oil, honey and peanut butter in small saucepan over low heat. Stir until peanut butter and oil are melted and ingredients are well combined. Remove from heat; stir in oatmeal, quinoa, coconut and peanuts reserving a few for topping, if desired; stir until thoroughly combined.
  • Line a baking sheet with parchment paper, using a small scoop (about 1 tablespoon) drop rounded mounds on cookie sheet. Using bottom of a glass, gently flatten each cookie. Sprinkle with reserved peanuts if desired.
  • Place in freezer for 30 minutes to an hour to chill. Store in the refrigerator for 5 days or in the freezer for up to 2 months.
*Cooking tip: This recipe can substitute any RiceSelect Quinoa product, including White Quinoa, Red Quinoa, or Tri-Color Quinoa.