Have you ever tried Girl Scouts tagalongs? If you did, I am sure you were obsessed and could eat an entire box on your own. These No-Bake Crispy Peanut Butter cookies taste just like a healthier dark chocolate version of tagalongs! I swapped a shortbread cookie base for crunchy quinoa pop, made it much less sweeter, and covered in dark chocolate.
Puffed quinoa mixed with peanut butter, almond flour, honey, vanilla and himalayan salt, covered in dark chocolate. Those are all the ingredients you need to make these heavenly delicious no-bake crispy peanut butter cookies. They take 10 minutes to make, around 15 minutes to set, and one day to eat. Just kidding. However, they are extremely addicitive! This recipe makes around 11 cookies.
These No-Bake Crispy Peanut Butter Cookies are naturally gluten free, vegan friendly and lightly sweetened. Perfect as a snack or dessert! Quinoa is the base of these little snack cookies, adding an amazing crunch and a protein boost. Have you heard of popped quinoa? If you didn’t then make sure you do! The possibilities to use it are endless. What I love about this recipe is that you can make as many batches as you’d like, freeze it and snack on it whenever you want, as it’s not like it will go bad!
Make sure to save the recipe! I made these cookies twice since last week and intend to make another batch very soon!
Ingredients
- 1/2 cup peanut butter
- 1/2 cup almond flour
- 1/2 cup quinoa pop
- 3 tbsp honey or maple syrup
- 1/2 tsp pure vanilla extract
- 1/8 tsp himalayan salt
- Chocolate dip
- 100g dark chocolate (preferable 85% and up)
- 1 tsp coconut oil
Instructions
- Line a baking sheet with a parchment paper. Set aside.
- In a bowl, combine all the ingredients except quinoa pop. Mix until well combined. Fold in quinoa pop.
- Using a cookie scooper or a measuring spoon, form the dough into round balls and place on the baking sheet.
- Gently flatten with a fork. Place in a freezer. Melt dark chocolate along with coconut oil.
- Using two forks dip each cookie in the melted chocolate until coated. Put back in the freezer.
