Chocolate-Peanut Butter Brownie Cookies

Chocolate Quinoa Brownie Cookies via Queen of QuinoaI fully intended to post a recipe for healthy fish tacos today, but chocolate got the better of me. That tends to happen. Especially when it involves a recipe like this. Decadent chocolate-peanut butter brownie cookies.

Perhaps the chocolate bug is hitting because our impending move is starting to stress me out. My kitchen is boxed up. My cabinets are empty. My plates, bowls and glasses are all wrapped in newspaper, packed tightly in boxes. My gluten-free flours stored and organized in bags. Pretty much life as I know it is on hold for the next week.

So why not eat some chocolate, right? And you can’t go wrong with cookies like this.

Chocolate Quinoa Brownie Cookies via Queen of Quinoa.jpgAll I really wanted was to make a batch of soft, chewy chocolate cookies. I used a random flour combination, whatever I had that hadn’t been packed yet, fully expecting them to fail, but what came out of my oven was sheer brillance (not to toot my own horn or anything).

Chocolate-Peanut Butter Brownie Cookies.

Think gluten-free brownies, but in cookie form. Rich, dark chocolate bites of heaven. Soft and pillowy, oozing with melty chunks of chocolate chips. Ooey-gooey deliciousness. But wait there’s more. An even better surprise waiting for you. These chocolate cookies are the best of two worlds – chocolate AND peanut butter. A faint hint of creamy peanut butter mixed with all the chocolatey goodness, these chocolate-peanut butter brownies cookies are simply sensational.

It’s time my friends. Grab a glass of milk and dunk a cookie (or two).

Chocolate-Peanut Butter Brownie Cookies
Recipe Type: Dessert
Author: Queen of Quinoa
Prep time:
Cook time:
Total time:
Serves: 10 cookies
Ingredients
  • 1/4 cup flaxseed meal
  • 1/4 cup quinoa flour
  • 1/4 cup tapioca starch
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons olive oil
  • 1/4 cup coconut sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1/4 cup chocolate chips
Instructions
  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  2. In a small mixing bowl, whisk together the dry ingredients. Set aside.
  3. In a medium mixing bowl, add the peanut butter, oil and sugar. With a hand mixer, beat together until creamy. Add the egg and beat until combined.
  4. In batches, add the dry ingredients to the wet and mix until a stick dough forms. Fold in chocolate chips.
  5. Spoon the batter on the prepared baking sheet, and smooth with the back of a metal spoon.
  6. Bake in the center of the oven for 10 – 12 minutes, until the cookies have started to brown but are still tender to the touch.
  7. Cool on the cookie sheet for a few minutes, then transfer to a wire rack and cool completely (or eat one now if you simply can’t resist!).
Notes
gluten-free | dairy-free | refined sugar-free

 


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  • http://acedarspoon.com Julia

    Brownie cookies sound amazing! What a great idea–I will have to try them. Pinning for later!

    • http://www.simplyquinoa.com Queen of Quinoa

      My thoughts exactly. This is a recipe I’ll be experimenting with for sure. Yum, yum, yum!

  • http://saucedinnewyork.com Claire

    I cannot wait to try this recipe! I am about one month gluten free, only because I read Wheat Belly and found his arguments compelling. I feel better than I have in ages! Who knew?

    • http://www.simplyquinoa.com Queen of Quinoa

      So happy that gfree life is agreeing with you. It sure did for me :) Please enjoy the cookies – they’re amazing (and surprisingly healthy too!)

  • Jennifer

    So these don’t need any gums to hold them together?! Hallelujah! I will be making these a.s.a.p!

  • Nancy

    I noticed that the quantity of these is very small – can the recipe be easily doubled or tripled without having to alter any of the ingredients? Thank you!.

    • http://www.simplyquinoa.com Queen of Quinoa

      Absolutely! These would also freeze well I think. I might just have to test that ;)

  • Jan

    Do you think I would be able to substitute pumpkin seed butter for the peanut butter?

    • http://www.simplyquinoa.com Queen of Quinoa

      I think you can substitute any nut butter you’d like. These would be delicious with pumpkin seed butter.

      • Jan

        Thanks :)

  • http://www.wheatlessrochelle.com Rochelle @ WheatlessRochelle.com

    I’ve been on the fence about whether or not I need to try baking with quinoa flour but I think this post pretty much won me over. Yum!

    • http://www.simplyquinoa.com Queen of Quinoa

      Quinoa flour is amazing!! I have a whole book dedicated to baking with quinoa :) It makes fabulous breads, flatbreads, muffins and cookies. One of my favorite!

  • http://www.godairyfree.org Alisa

    I love the mini batch and that these are so low in sugar! Must try :)

    • http://www.simplyquinoa.com Queen of Quinoa

      Yes, same! It was one of those recipes that I couldn’t believe turned out as tasty as they did. Love when that happens :)

  • http://www.carascravings.com Cara

    I agree, it’s always time for chocolate – especially in chewy brownie form :)

  • Kayla

    Hey Alyssa!
    I just made these cookies and they turned out super dry! :( Any suggestions?

    • http://www.simplyquinoa.com Queen of Quinoa

      Hey Kayla – how long did you bake them for? I would try baking them for less time next time. I think that will help!

  • Pingback: Delicious Quinoa Chocolate cookies | Advanced Energy and Nutrition

  • Maggie

    Do you have hard copy recipe books?

    • http://www.simplyquinoa.com Queen of Quinoa

      Hi Maggie – I’m sorry, but I don’t have a hard copy of my book. Right now it’s just a digital version!

  • http://www.marymcandrew.com Mary McAndrew

    Hi, I love following your recipes! I haven’t seen quinoa flour in the store and wondered, can I grind up the organic pre-rinsed quinoa I bought? (I do that for oatflour all the time).
    thanks!

    • http://www.simplyquinoa.com Queen of Quinoa

      Yes ma’am, you absolutely can! I would suggest toasting the grains slightly to give them a better flavor and then grind them up. It works best for me in a high speed blender, but you can also do it in a spice grinder or food processor. Enjoy!!