Banana Coconut Quinoa Cookies

Banana Coconut Quinoa Cookies

This quick and easy recipe for banana coconut quinoa cookies is the perfect vegan treat that you can feel good about preparing for the family. These healthy quinoa cookies are made with wholesome ingredients, like fiber-rich oats, protein-packed quinoa and hemp hearts, which also means they’re high in nutritional value.

Healthy cookies are a way of life for me. So much so that I can’t even remember the last time I made a real cookie, as my husband calls them – the ones laden with butter, sugar, and refined flour. Since converting to a predominantly clean diet, traditional cookies no longer appeal to me as much as they used to. Why would they when recipes like these banana coconut quinoa cookies – which also happen to also be the perfect healthy breakfast cookie, are just as delicious and satisfying! These cookies incorporate all of the ideal components of a really good cookie; sweet, chewy, moist, and crumbly.

These clean eating 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 the kid’s cappuccinos (caffeine-free, of course) and enjoyed along with a homemade morning espresso for myself and the hubby.

Banana Coconut Quinoa Cookies

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.

As a general rule of thumb, baking with non-traditional ingredients results in texture variations. Although they’re tasty, these cookies are much denser and not-so buttery and sweet as traditional ones. For a sweeter cookie replace the maple syrup with regular sugar. Also, adding extra chocolate chips will add more decadence to these.

 

Banana Coconut Quinoa Cookies

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!

Banana Coconut Quinoa Cookies

2016-04-03
: 25-30 small cookies
: 5 min
: 10-12 min

This quick and easy recipe for banana coconut quinoa cookies is the perfect vegan treat that you can feel good about preparing for the family. These healthy quinoa cookies are made with wholesome ingredients, like fiber-rich oats, protein-packed quinoa and hemp hearts, which also means they’re high in nutritional value. Healthy cookies are a way of …

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Banana Coconut Quinoa Cookies
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5
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Ingredients
    3 large ripe bananas
  • 2 tbs. extra-virgin coconut oil, melted
  • 3 tbs. maple sryup (or raw honey for a non-vegan version)
  • 1 cup unsweetened coconut flakes
  • 1 tbs. pure vanilla
  • 1 cup quick oats
  • 1 cup pre-cooked quinoa
  • 1 tbs. ground flax seed
  • 1 tsp. cinnamon
  • 1/2 cup carob chips, chocolate chips or dried fruit)
  • 1 tsp. baking powder
  • 1/8 tsp. sea salt (optional)
Directions

Preheat the 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.

Banana Coconut Quinoa Cookies

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.

Banana Coconut Quinoa Cookies

*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

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