These banana coconut quinoa cookies are sweet, chewy, moist, and crumbly, all in one. They’re made from wholesome, nutritious ingredients and are filling, yet light and fluffy. Prepare a large batch and store in the freezer for a quick grab n’ go snack or a healthy breakfast alternative for the family.
I’ll admit that sometimes the ‘art’ of developing recipes isn’t all is cracked up to be. Case in point; these banana coconut quinoa cookies. It took quite a bit of tweaking to get this recipe just right, but the effort was worth it. These have quickly become my go-to healthy cookie to prepare for the family, as well as a family favourite!
My son was so excited to try these cookies and I was so excited for him to try them! They’re the perfect size for little hands to hold onto and the perfect chewy texture for toddlers.
Mid-afternoon snack…cookies and milk!
After patiently waiting…and waiting…and waiting…
First time drinking milk out of a straw…
(Yields about 30 cookies)
3 large ripe bananas
1 cup pre-cooked quinoa
1 cup unsweetened shredded coconut
1 cup gluten-free (or regular) instant oats
2 tbs. extra-virgin coconut oil at room temperature
*2 tbsp. maple syrup (or regular sugar)
*1/2 cup carob or chocolate chips (or substitute with dried fruit)
1 tbs. ground flax seed
1/2 tsp. cinnamon
1 tsp. vanilla
1/8 tsp. sea salt (optional)
*Omit ingredient or use substitutions appropriate for children under one year old
Heat oven to 350 degrees.
Mash bananas in a large bowl then add coconut oil and maple syrup. Mix with a large whisk until well combined.
Add all the remaining dry ingredients and mix again until combined.
The batter will be somewhat wet but should come together easily and stick to form a uniform shape.
Line a large baking sheet with parchment paper. Scoop about 2 tbs. of batter per cookie onto the baking tray, leaving at least 2 inches in between them. Flatten each cookie with the back of the spoon until roughly 1/2 inch thick.
Cook for 12 minutes or until the underside of the cookies is golden brown. Remove immediately from the oven and let cool on the baking sheet.