Ingredients
Instructions
Cook quinoa to package directions.
Preheat oven to 350°F. Line baking sheets with parchment paper or lightly grease with cooking spray. Set aside.
In a bowl of an electric mixer, combine peanut butter, honey, and brown sugar; beat until smooth. Add the egg and beat until well combined.
In a separate bowl, combine flour, baking soda, baking powder, and salt.
Add dry ingredients to the peanut butter mixture and mix until just combined. Add quinoa and mix on low speed until incorporated throughout.
Roll dough into walnut-sized balls and place about an inch apart on prepared baking sheets. Gently flatten each slightly using a fork to make a crisscross design on the top.
Bake for 12-14 minutes or until cookies just start to crisp around the edges.
Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
Delicious Sweet and Savory Recipes With RiceSelect®
Serve up a bit of spontaneous brilliance for any meal with RiceSelect® Quinoa, Rice and Pasta varieties. By adding White Quinoa to these peanut butter bites, you’ve got a snack, breakfast or dessert any time that will leave you feeling more full and satisfied.
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 these varieties. Discover the answer to questions such as how to use Whole Wheat Orzo, what is Arborio Rice? and what is Israeli Couscous exactly?
