I bake with my 3-year-old at least once a week, and this quinoa cookie recipe was a hit. We have tried a plethora of different cookies with different fruits and bases. My 3-year-old and older child both loved these, and I did too! They are super simple to make and sneak fiber, protein, and other nutrients into dessert. I used one cookie sheet for nine cookies; three rows of three fit well.
Ingredients
- water: 0.66667 cup
- quinoa: 0.33333 cup
- coconut: 1 cup (shredded)
- rolled oats: 1 cup
- all-purpose flour: 1 cup
- brown sugar: 0.75 cup
- ripe bananas: 2 piece (mashed)
- applesauce: 0.5 cup
- peanut butter: 0.5 cup
- vanilla extract: 1 tsp
- salt: 1 tsp
- baking soda: 1 tsp
- baking powder: 1 tsp
- semisweet chocolate chips: 0.75 cup
Metric Conversion
Stages of cooking
-
Bring water and quinoa to a boil in a saucepan. Place a cover on the saucepan, reduce heat to medium-low, and simmer until water is completely absorbed, 15 to 20 minutes.
-
Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
-
Mix cooked quinoa, coconut, oats, flour, brown sugar, mashed bananas, applesauce, peanut butter, vanilla, salt, baking soda, and baking powder together in a large bowl. Fold chocolate chips into quinoa mixture.
-
Drop dough by spoonfuls onto the prepared baking sheets.
-
Bake in the preheated oven until browned around the edges, 20 to 25 minutes. Allow cookies to cool and firm a few minutes on the baking sheets before transferring them to a rack to cool.
