I don’t do a lot of dessert baking these days, just to keep us making healthy choices. Except these cookies. I’m not really sure if they qualify as a dessert because everything in them I would eat for breakfast …but they are a cookie.
You could easily make them even more delectable (than their natural peanut-buttery banana goodness) by adding any of the optional variations to them (listed below).
My first choice would be dark chocolate and crushed walnuts…but I could easily see how pecans thrown into the mix would be wonderful as well. Just for fun, we threw in some mini semi sweet chips which got all melty and swirly twirly.
I made a big batch of these so we keep them in the freezer. It’s been nice to have a healthy snack/breakfast/dessert (???) on hand when we need it. I know…they confuse me too.
- 2 cups cooked quinoa
- 2 ripe bananas, mashed with a fork
- ½ cup natural peanut butter (we like Adam’s!)
- 1 cup rolled oats
- ¼ cup 100% pure maple syrup
- 1 tsp pure vanilla extract
- ½ tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- Optional variations: walnuts, mini chocolate chips, cranberries, raisins, pistachios, pecans, cinnamon, etc.
Preheat oven to 375 F.
In a large bowl, combine all ingredients. Spoon dough *about the size of a heaping tablespoon) onto a parchment lined (or well greased) baking sheet.
Bake for 20 minutes.Let cookies cool completely on a cookie rack. We kept ours in the freezer, but they would keep in the refrigerator as well.
Love, Grey & Brianna