I’ve recently begun a quinoa obsession. So much so that I started a Pinterest board for all the recipes I want to try. I found one that I immediately had to make because, well, let’s be honest…chocolate chips are my downfall. Or anything chocolate rather.
I set out to make the quinoa chocolate chip banana cookies posted on Food, Pleasure & Health.
1.5 cups cooked quinoa
½ cup almond flour (see notes)
2 ripe bananas, mashed
2 eggs, lightly beaten
generous ½ cup chocolate chips
pinch of salt
1 teaspoon cinnamon
- Pre-heat the oven to 350F.
- Line a baking sheet with parchment paper.
- In a bowl, mash bananas and add eggs, cinnamon, and salt together.
- Slowly pour cooked quinoa, all purpose flour into the bowl. Then gently fold in chocolate and mix everything together.
- Take 2 tablespoon of batter and form it into cookie shape and place it on the baking sheet.
- Repeat with remaining batter and bake for 15 minutes.
- Remove from the oven and allow it to cool for few minutes before indulging in cookies.
Start with ¼ cup flour and slowly add more as needed because it depends upon how watery the banana is. If it has too much liquid, you may not need 2 whole bananas or vice versa.
Store cookies in an airtight container in the refrigerator. You may see some dark coloration after 1-2 days but it is simply due to cooking bananas.
I loved these, but I was the only one in my family who did. They are definitely not your regular cookie texture so if that’s what you’re expecting you’ll be in for a surprise! When I ate them for breakfast the next day, they were brown as the recipe states, but I heated them up in the microwave and they tasted just like they did after they came out of the oven. DELISH and much healthier than a regular cookie!
You could likely substitute applesauce for the bananas – between 3/4 and 1 cup. I might try that next time! Let me know if you make them and what you think!