These delicious little gems taste like banana bread in cookie form! Not only do they have the crunchy texture from the walnuts and the chewiness of the quinoa, but the banana on top caramelizes. Perfection! Quinoa is an amazing little seed/grain, because its one of the few that actually has protein. Its also great for calming and inflamed digestive system. I adapted this recipe from Leanne over at Healthful Pursuit.
Ingredients
- ¾ cup quinoa
- 1½ cups water
Dry
- 1 cup gluten free flour mix
- ½ cup freshly ground flax seed
- ½ teaspoon ground cinnamon
Wet
- ½ cup maple syrup or brown rice syrup for sugar free
- 2 tablespoon coconut oil
Add-ins
- ⅓ cup raw walnuts
- 1 ripe banana, cut into small chunks
Optional Topping
- 1 rip banana, sliced into coins
Instructions
- Add quinoa and water to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes.
- Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
- Add all dry ingredients to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat all quinoa. Set aside.
- Add all wet ingredients to a small bowl and stir well.
- Pour into the bowl with dry ingredients and stir to combine.
- Stir in walnuts and banana chunks.
- One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly flatten each cookie.
- Place sliced bananas on top and bake in preheated oven for 25-30 minutes, until cooked through, and lightly golden in color.
- Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool completely. When the cookies first come out of the oven, they’re a bit soft on the inside but they will firm up as they cool.
- Once they’ve cooled completely, transfer them to a container and keep in the fridge for up to 7 days.
