A couple of months ago I was watching the Today show and they were making Chocolate Chip Quinoa Cookies. I liked the sound of them but hadn’t gotten around to making them until this morning. Cookie baking at 8am, ’tis the season.
I made a few changes to the recipe, namely cutting it in half. Now that only I can eat the gluten-free oats I knew I’d never be able to eat 24 cookies on my own. Turns out I also forgot the coconut so this yielded 8 cookies instead of 12 anyway. Worked out perfectly. Speaking of the coconut, I think these would have been a lot better with it so I’ve included it in my recipe below even though I didn’t personally make them that way.
Healthy Chocolate Chip Quinoa Cookies (vegetarian, gluten-free)
2 frozen bananas, thawed
1/2 teaspoon vanilla extract
3 tablespoons peanut butter
pinch of salt
1/4 cup white sugar, I thought about subbing maple syrup but didn’t this time. If you try it, let me know how it turns out
1/2 cup gluten-free oats
1/2 cup cooked quinoa (here’s how I make mine)
1/2 cup shredded coconut
1/4 cup chocolate chips
Preheat oven to 375.
Thaw frozen bananas or use very ripe ones. Mash with a fork in a big bowl. Add vanilla, peanut butter, salt and sugar. Mix.
Add oats, cooked quinoa and shredded coconut. Mix again.
Stir in chocolate chips.
Grease a cookie sheet and drop cookies on tray (don’t use parchment paper like I did, the cookies stick).
Cook for 25 minutes.
This recipe couldn’t be simpler and I love that it calls for unused quinoa which I usually have on hand.
These would be great with raisins instead of chocolate chips, sunflower seed butter instead of peanut butter, or ginger and cinnamon for a holiday themed cookie. I’m thinking of this as the basic recipe for a variety of different cookies.
With so many rich, buttery treats this time of year, it’s nice to have something on the lighter side.
On a totally unrelated note, I had to share some pictures of my run yesterday evening. I caught so many beautiful shots of the sun setting, unbelievably pretty.