3 Ingredient No Bake Crispy Chocolate Cookies
These 3-ingredient crispy chocolate cookies are a quick, no-bake treat made with simple, wholesome ingredients. Naturally gluten-free, they have a light, crunchy texture with rich chocolate flavor. Perfect for an easy snack or dessert, they come together in minutes and set in the fridge—no oven required.
Ingredients
- 2/3 cup (108g) dark chocolate chips, see note before starting
- 3 tbsp (48g) natural peanut butter with no added oils
- 1 1/4 cups (76g) puffed quinoa, see note before starting
Instructions
- Line a large baking sheet with parchment paper.
- In a microwave-safe bowl, melt the chocolate in 20–30 second intervals, stirring between each interval with a silicone spatula, until chocolate is completely smooth. Stir in the peanut butter until fully combined.
- Add the puffed quinoa to the chocolate mixture and stir until evenly coated.
- Using a 1.5 tablespoon cookie scoop, portion the mixture onto your prepared baking sheet. Press each mound with the back of a metal spoon to flatten and shape into a disk, about ¼ inch thick. Smooth sides of the cookies as needed to try to make them perfectly round. If the mixture is sticking to the spoon, clean the spoon to prevent sticking.
- Refrigerate for 20–30 minutes, until the cookies are set and firm. The cookies are then ready to eat. Store uneaten cookies in an airtight container in the fridge or freezer.
Notes
- Chocolate note: I recommend using dark chocolate chips (sometimes labeled bittersweet chocolate chips) that contain between 60-63% cocoa. If you need the cookies to be dairy-free, make sure to choose dairy-free dark chocolate. You can use a higher percentage cocoa, but your cookies will be more bitter and more firm. If you less than 60% cocoa, the cookies will be sweeter and less set and won't be able to sit out at room temperature for that long.
- Puffed quinoa note: I like purchasing puffed quinoa to save time. It is a little pricey but one package contains a lot and should last a while. However, you can also make your own puffed quinoa, with the recipe below. I used Natural Foods puffed quinoa.* If buying store bought, make sure to use the puffed quinoa that are very tiny pieces (no bigger than the size of uncooked quinoa), sometimes they are called quinoa crispies. There are some brands of puffed quinoa that look more like cereal/small round pearls, which are not as crunchy and won't work as well for this recipe.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Homemade puffed quinoa:
- 1 1/4 cups (210g) raw quinoa (the weight of the raw quinoa is heavier than after it is popped, which is why the gram measurement is different for the puffed quinoa)
- Heat a 10-inch nonstick skillet over medium heat. Working in batches, add 3–4 tablespoons of quinoa in a single layer. Let cook for 1-2 minutes, shaking the pan constantly, until the quinoa starts to pop and puff. Once most of the grains are puffed and lightly golden, transfer to a bowl. Repeat with the remaining quinoa. Let the puffed quinoa cool completely to room temperature before using.
- The quinoa burns quickly, so it’s important to constantly be shaking and stirring the pan.
- It works better if you preheat your pan before adding the quinoa - they will start popping right away which helps avoid burning
Serving: 1cookie, Calories: 96kcal, Carbohydrates: 10g, Protein: 2g, Fat: 5g, Saturated Fat: 2g, Sodium: 8mg, Fiber: 3g, Sugar: 4g, NET CARBS: 7
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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