Wholesome and tasty cookies are quite hard to come by, whether they are store bought or homemade.
Trust me, I know. I’ve created a ton of healthy cookie masterpieces, and unfortunately some utter failures intermittently.
These banana coconut quinoa cookies are one of my recipe developing success stories. They are healthy, wholesome, and also happen to incorporate all of the ideal components of a really good (healthy) cookie;
They’re made with wholesome ingredients, such as protein-rich quinoa, fiber-packed oats, and hemp hearts, which means they’re nutritional value is through the roof, and not to mention they are surprisingly filling.
Since these aren’t your traditional cookie, be mindful of the fact that the texture is definitely is a bit denser and not-so buttery and sweet as traditional ones, but they are still delicious.
These yummy cookies have quickly become a family favourite. I often double the recipe and store extra cookies in the freezer for a quick grab n’ go snack or a healthy breakfast option for the family; dipped in milk for the kids, dipped in espresso for mom and dad!
My son’s mouth was watering as he waited, so very patiently might I add, for my photo shoot to come to an end. Before I had time to offer my little guy a cookie, he had already swiped one from the tray.
After eating three in a row, I can assume that they were well-received. And not to mention, these cookies are the perfect size for little hands to hold onto and the perfect chewy texture for toddlers and self-feeders.
If you try this recipe (and love it!) be sure to snap a pic and tag me onInstagram with #bitesforfoodies so I can see your creation!
Preheat oven to 350 degrees.
Mash the bananas with a fork in a large bowl then add the coconut oil, vanilla, and maple syrup or honey. Mix with a large whisk until well combined.
Add the remaining dry ingredients and mix again until combined.
The batter will be somewhat moist but should come together easily enough to form a cookie.
Line a large baking sheet with parchment paper. Scoop 1 heaping tablespoon (or use an ice cream scoop) of the batter onto the baking tray, leaving at least 2 inches in between each cookie. Flatten each cookie with the back of the spoon until about 1/2 inch thick.
Cook for 10-12 minutes or until the bottom of the cookies are lightly browned. Remove immediately from the oven and let cool on parchment paper.
*Since first posting this recipe, I have made a new and improved (non-vegan) version of the recipe. While I still enjoy the original recipe, the modifications result in a slightly moister cookie that holds together a bit better.
There are only a few simple changes to make;
Replace the flax with one large organic egg + 1 egg white
Omit one banana
Add one more cup of oats