Why Quinoa?
I made these Quinoa No-bake cookies during the chaos of Thanksgiving. Why? Because I needed a carb break. These are able to satisfy and stay light which is much needed for a potato-heavy time of year.
As I was making these, I thought about oatmeal no-bake peanut butter cookies. Literally, one of my favorite cookies. Honestly, do you even consider this a cookie? I don’t like to. Packed with peanut butter and heart-healthy oatmeal, there seems to be goodness in there somewhere😆.
Healthy Additives or Alternatives.
This cookie is a great platform for adding healthier options, such as:
- protein powder or peanut butter powder, not for just more protein, but to be able to reduce the sugar
- sugar-free chocolate
- unsweetened chocolate and add stevia or other alternative sugar of your choice.
- whipped egg whites can take the place of whipping cream
What you will need to make them:
- large mixing bowl
- double broiler or a medium pot with a glass bowl on top
- spatula
- whisk
- sheet pan with parchment paper
- cookie scoop
- bowl and spoon for the caramel
It’s Pin-able! 👇
How to make no-bake chocolate quinoa cookies:
It’s super easy! Do you have cooked Quinoa? This is a great recipe to keep in mind when you have leftover quinoa!
- Have your cooked Quinoa in a large mixing bowl (it will be getting ready for the chocolate mix you’ll mix into it)
- layout the cookie sheet with parchment paper
- start to boil the water in the double broiler while getting supplies out
- chop up the chocolate with a knife
- put the chocolate, (possibly the peanut butter/powder), and the whipping cream in the double broiler, stir with a whisk, and let it slowly get incorporated
- once the chocolate has melted, pour it into the quinoa and stir well.
- get the cookie scooper and scoop balls of chocolate quinoa onto the parchment paper
- put a cute little indent on the top of each ball so it can hold the caramel
- heat up the caramel and butter together.
- using a whisk or a spoon, fling it back and forth over the cookies.
- add a flakey salt
- refrigerate for at least 30 minutes.
Easy No-baked Chocolate Caramel Cookies
Have them for a snack or a dessert any time of day. They are quick and easy to eat and make!
Tell me what you think!? Would you like more recipes like this one? Try this savory waffle recipe….my kids eat them like they are starving every time I make them. Or these to-die-for pretzels!!
Love to your Mother,
Farmer Franny McFranster
Chocolate Salted Carmel No-Bake Quinoa Cookies
Course: snack, dessertDifficulty: easy24
servings10
minutes10
minutesIngredients
5 cups cooked quinoa
1 bar semi-sweetened chocolate (or 1 cup chips), chopped
1/2 bar unsweetened chocolate, chopped
1/4th cup cream
3 tbsp peanut butter or powder (optional)
2 tsp butter
1 cup caramel bits
flakey salt
Directions
- Have the quinoa cooked and ready in a large mixing bowl.
- In a double broiler, put water in the bottom and bring to a light boil. Put the top pan on and let it warm up. Once warm, put the semi-sweet chocolate, the unsweetened chocolate, and the cream in the top pan. Use a whisk and stir it constantly. Chips will start to melt and be chunky for a minute, then finally incorporate. This is a tricky step in that chocolate can be burned.
- Once your chocolate is silky smooth, add to the quinoa and stir well.
- While still warm, scoop onto parchment paper with a cookie scooper (put the parchment paper on a sheet pan to make for easier transport). Press the top of the quinoa ball with the scooper to make indents on the top. Aren’t they starting to look pretty?
- For the Caramel. Heat in a small microwavable bowl with the butter for about 20 seconds. Stir it from the bottom, and heat another 20 seconds. Repeat until there are ribbons off the spoon after you stir it.
- To decorate the cookies, take your spoon in the caramel and fling ribbons back and forth over the cookies on the parchment paper. Add a flakey salt to crumble on top.
- Refrigerate for at least 30 minutes and enjoy!!
Notes
- These are also great for the freezer. Just make sure they are room temperature or have been in the refrigerator for at least 30 minutes, and put them in an air-tight freezer bag or container. Good in the Freezer for 2 months.