I made these Quinoa, Chocolate Chip, and Banana Cookies solely to not waste any precious cooked red quinoa. I had no intention of sharing them here because it was merely an experiment, except that they turned out beautiful, delicious, and everything I want for a little treat. The boyfriend didn’t seem to agree with me on this one but again he’s more of a Chips Ahoy kind of a guy, which I absolutely do not care for. You see how opposites attract.Quinoa, Chocolate Chip, Banana Cookies are soft, slightly sweet with no additional sugar except for banana and chocolate chips, and oil/butter free. I used eggs as a binder but to keep things vegan, I think flax eggs would work great. If you end up trying it, I’d love for you to come back and tell me. These cookies are reminiscent of Banana Bread Breakfast Cookies and Oats & Pumpkin Breakfast Cookies in some ways but they are lot softer and banana(y) and chocolatey. If you are into banana bread, you are going to love this..if not, make yourself a batch of Brown Butter Chocolate Chip Cookies! I have been eating Quinoa, Chocolate Chips, Banana Cookie with my morning coffee, before the workout, and just because because we all deserve something sweet every single day. Am I right…? I couldn’t decide if I should call them breakfast cookies because it’s basically got all the breakfast essentials such as eggs, quinoa, banana, flour, and chocolate. It’s decadent with a hefty dose of chocolate which is why I am leaving it up to you to decide….whatever makes you happy!Now pass me my venti coffee and go make Quinoa, Chocolate Chip, Banana cookies immediately!
- 1.5 cups cooked quinoa
- ½ cup all purpose 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.
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.