Peanut Butter Quinoa Cookies | Vegan + Protein Packed
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A cookie that packed a protein punch! Perfect for the vegan lunch box.
Cuisine: dessert, snack
Serves: 16
  • Wet Ingredients
  • 2 cups quinoa, pre-cooked
  • ½ cup plant milk (I used oat)
  • ¼ tsp vanilla
  • 1 tbsp vegan butter (melted)
  • 1 ripe banana
  • ¼ cup smooth peanut butter
  • 2 flax eggs (mix 2 tbsp ground flax with 6 tbsp water, let sit 5 minutes)
  • ¼ cup maple syrup
  • Dry Ingredients:
  • ¾ cup flour (whole wheat or gluten free oats blended to a flour!)
  • ¼ cup Complement Protein (Use 'hookedonplants' for a discount)
  • ½ cup coconut sugar
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • pinch of sea salt
  • ½ cup vegan chocolate chips
  • ½ cup pecans or walnuts, chopped
  1. Pre-heat oven to 350°F
  2. Make your flax egg if you haven't already.
  3. In your blender, blend all wet ingredients.
  4. In your kitchen mixer, with the whisk attachment, mix together dry ingredients (or use a good ol' whisk, arm power and a big bowl).
  5. Add the wet ingredients to the dry ingredient bowl and mix until well combined.
  6. Scoop cookies (about 2 tbsp of dough per cookie) onto a parchment covered tray (or reusable baking mat). Press them down! They won't spread into each other.
  7. Bake for 15 minutes.
  8. Remove from oven and let cool for 2 minutes, then transfer to a cookie cooling rack.
  9. They will be crisp on the outside and chewy on the inside!
  10. Store in a cookie jar with parchment paper (to help absorb some moisture). The next day they will be a bit cakier, but still so delicious!
Recipe by HookedOnPlants at