Are you sick of hearing that spring is almost here? No, oh good, because, GUYS, SPRING IS ALMOST HERE! HOORAY!
I appreciate the four seasons we get where I live, but I LOVE warm weather. So I am stoked along with all you spring/summer lovers out there. But one thing I run into when the weather turns warm is I become less motivated to turn my oven on. If you’re the same, good news—I’ve got some no bake cookies to share with you today.
These cookies are chewy with a little crunch and are totally packed with flavor. Peanut butter is one ingredient we pretty much always have at our house because Trey and I both love it, and it’s one of the main ingredients in these cookies. There is also puffed quinoa… I shared a quinoa Krispie treats recipe around this time last year. Coincidence? Yes, but still weird. I guess I just get in the mood for puffed quinoa in March… for some reason. Hmm.
But if you aren’t feeling the quinoa, check the notes below because I’ve got some substitution options for you—never fear!
Peanut Butter and Puffed Quinoa Cookies, makes 12
1/4 cup butter
1/4 cup milk
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup natural, creamy peanut butter
1 cup puffed quinoa
1/3 cup chopped nuts (I used slivered almonds)
1/4 cup unsweetened coconut flakes
1/3 cup dark chocolate chips + 1 teaspoon oil
dehydrated strawberries, sprinkles, or toasted seeds for the top (optional)
In a medium size pot, combine the butter, milk, and sugar. Stir over medium heat until the butter has melted. Turn the heat up to high so the mixture comes to a boil. Once it gets to a rolling boil, allow it to cook for 1 1/2 to 2 minutes.
Then remove from the heat and stir in the vanilla extract and peanut butter until just melted. This should only take a few seconds. Then stir in the puffed quinoa, nuts, and coconut flakes.
Spoon the cookies onto wax paper and allow to set. Meanwhile, melt the chocolate and oil (in the microwave in 30 second increments or on the stove top). Drizzle over the cookies, and then top with dehydrated fruit or toasted seeds if using. Allow the chocolate to set before storing.
Here’s a few notes for these guys:
-You can substitute the puffed quinoa for oats, puffed millet, or Rice Krispies cereal. All will work and will result in chewy, delicious cookies, so don’t be afraid to swap those out if you like.
-You can use vegan butter and non-dairy milks in this if you wish to keep it dairy free.
-You can also substitute the peanut butter for almond or other nut butters, but keep in mind that this change will substantially alter the taste.
-If you are feeling lazy (I get it, believe me), you don’t have to melt the chocolate for the tops. You could simply give your chocolate a rough chop and sprinkle it over the tops of the cookies while they are still warm and setting. I just wanted to dress mine up a little for a more fun look, but the resulting taste of either method would be basically the same.
That’s about it—happy cooking making, guys! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with the NEW A Beautiful Mess actions.