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Puffed Quinoa Crunch Cookies

These no-bake nut butter cookies come together in just 15 minutes with only 6 wholesome ingredients. Crunchy, chocolatey, and naturally sweet, they’re a quick and satisfying treat you’ll want to keep on hand.

Prep Time: 15 minutes

Yields: 15 to 20 cookies, depending upon size

Ingredients

  • ½ cup almond butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • ¼ cup maple syrup
  • 2 tablespoons coconut butter, melted
  • ½ teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • 1 ½ cups puffed quinoa

Preparation

Line a baking sheet with parchment paper and set aside. In a large bowl, add the almond butter, vanilla, cocoa powder, maple syrup, coconut butter, sea salt, and cinnamon. Stir to combine.

Next, fold in the puffed quinoa. Using a small cookie scoop or tablespoon, drop onto the parchment sheet until the batter is gone. Gently flatten the batter into round shapes, if desired. Place the cookie sheet into the freezer until set, for about 20 to 30 minutes.

Keep the cookies stored in an air-tight container in the refrigerator.

Optional Mix-ins:

  • Mini chocolate chips – for extra sweetness and texture
  • Chopped nuts – almonds, pecans, or walnuts for crunch
  • Dried fruit – like chopped dates or cranberries
  • Shredded coconut – adds a tropical twist
  • Chia seeds – for a nutritional boost

Nutrition information

(for 15 cookies)
Calories: 109
Fat: 6.6 g
Total carbohydrate: 11 g
Fiber: 1.8 g
Protein: 3 g