Ingredients
Instructions
- 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.
Elevate Your Recipes With RiceSelect®
Using RiceSelect® Quinoa, Rice and Pasta varieties, you can serve up a bit of spontaneous brilliance any time! Enjoy these protein-packed Peanut Butter Cookie Bites with White Quinoa for extra texture and taste that will help you stay full for longer.
If you haven’t cooked with other varieties of pasta like Orzo and Pearl Couscous before, take a look at our Blog section to find everything you need to know about Couscous and Orzo nutrition and Recipe section for meal inspiration including Orzo and Pearl Couscous Salad ideas and more.
