Quinoa flake gives these irresistible cookies a chewy texture and healthy, plant-based nutrition. Just like regular quinoa, the flakes are a healthy source of vegan protein and gluten-free fiber. This oil-free recipe uses sweet banana and rich, creamy peanut for satisfying that dessert craving.
MEDIUM Servings: 13 Ready In: 30 minutes
1 cup dates, (200g, 7 oz)
1 medium ripe banana (110g)
¼ cup creamy peanut butter
2 tsp vanilla
1 cup almond meal (sub brown rice)
1 cup quinoa flakes
½ tsp salt
1 tsp baking powder
Pin It, Share It:
Preheat oven to 350. Line a cookie sheet with parchment on a non-stick silicon baking mat.
To make the cookie dough: In a food processor, combine the dates, banana, peanut butter, and vanilla. Add 1/4 cup of water. Puree until creamy, scraping down the sides as needed.
Add the almond meal, quinoa flakes, salt, and baking powder. Puree until combined.
To portion and bake the cookies: Portion about 2 teaspoons of dough onto the cookie sheet, leaving about 1 inch in between cookies. Once you've portioned all of the cookies, wet your fingers with a little water. Gently push down the cookies to flatten. Shape into pretty, round disks, if needed.
Bake the cookies 15-18 minutes, turning the sheet halfway through cooking. The cookies will be golden brown on the bottom when ready.
Remove and let cool 10 minutes before serving or storing.
Store in an air-tight container in the fridge for up to a week. Freeze in an air-tight plastic bag (or wrap in foil) for longer.
Chef's Tip: Use roasted peanut butter that has no added ingredients. Check the ingredients list to make sure there's no added oil, sugar, or syrup.
If you don't have a food processor, you can also puree the wet ingredients in a blender. When they're smooth and creamy, transfer the wet mixture to a bowl, then stir in your dry ingredients.
For extra texture, add chopped peanuts, currants, or mini vegan chocolate chips.
Watch the Recipe Video:
Serving size: 1/13 of a recipe (2 cookies)
Calories From Fat (28%) 35.21
% Daily Value
Total Fat 4.13g 6%
Saturated Fat 0.6g 3%
Cholesterol 0mg 0%
Sodium 128.25mg 5%
Potassium 166.69mg 5%
Total Carbohydrates 20.77g 7%
Fiber 2.23g 9%
Protein 3.11g 6%
Calcium 1.31mg <1%
Iron 30.89mg 172%
Vitamin A 7.35IU <1%
Vitamin C 0.46mg <1%