Preparation

• Cook quinoa to package directions.
• Preheat oven to 350°F. Line baking sheets with parchment paper or lightly grease with cooking spray. Set aside.
• In a bowl of an electric mixer, combine peanut butter, honey, and brown sugar; beat until smooth. Add the egg and beat until well combined.
• In a separate bowl, combine flour, baking soda, baking powder, and salt.
• Add dry ingredients to the peanut butter mixture and mix until just combined. Add quinoa and mix on low speed until incorporated throughout.
• Roll dough into walnut-sized balls and place about an inch apart on prepared baking sheets. Gently flatten each slightly using a fork to make a crisscross design on the top.
• Bake for 12-14 minutes or until cookies just start to crisp around the edges.
• Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.

*Cooking tip: This recipe can substitute any RiceSelect Quinoa product, including White Quinoa, Red Quinoa, or Tri-Color Quinoa.