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Gluten/Dairy/Egg/Soy Free Vegan Quinoa Banana Chocolate Chip Cookies

May 6, 2011 by Jeanette 13 Comments

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Gluten/Dairy/Egg/Soy Free Vegan Quinoa Banana Chocolate Chip Cookies

Recently, I was asked to write a book review of Carrots ‘N’ Cake, Healthy Living One Carrot and Cupcake At A Time. 

Written by Tina Haupert, a healthy living blogger, Carrots ‘N’ Cake (named after her blog) chronicles different experiences throughout her life and how she has managed a (mostly) healthy lifestyle. 

This is an easy, fun read, and what I liked most was Tina’s honest, down-to-earth approach to healthy living. It’s not easy to eat healthy and exercise as much as we should day in and day out, but if we hold ourselves accountable and come up with some tricks that work to keep us on track, we can enjoy ourselves and stay healthy.

As part of my book review, I made a few of Tina’s healthy recipes that are included in Carrots ‘N’ Cake. One that has become a favorite snack for my son with allergies is Tina’s Banana Oatmeal Chocolate Chip Cookies, except that I made a few adjustments to make this recipe allergy friendly. Mine are called Banana Quinoa Chocolate Chip Cookies, as I made these cookies gluten free and oat/soy-free. I used quinoa flakes in place of oatmeal as I found these worked well in my oat-free “Clif” Granola Bars. I will be adding these Banana Quinoa Chocolate Cookies to my allergy friendly cookie collection along with my Gluten/Dairy/Egg/Soy free Toll House Chocolate Chip Cookies.


Another recipe that I made for dinner were the Lemon Chicken Skewers (see my book review for the recipe), an easy and light recipe. I did not have any preserved lemons as called for in the recipe, so I just substituted fresh lemon and these skewers came out just fine. Served with a little Chimichurri Sauce, my kids loved these bite size chicken skewers.

Printable Recipe

½ cup whole grain gluten free flour mix
1 cup quinoa flakes
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon cinnamon
1 tablespoon ground flaxseeds
¼ cup honey or agave syrup
¼ cup So Delicious Coconut Milk
½ teaspoon vanilla
1 tablespoon olive oil
1 ripe banana
½ cup chocolate chips
Pinch of salt

Preheat oven to 350 degrees. Mix all the ingredients together in a large bowl. Using a tablespoon, form cookies on a parchment paper lined baking sheet, spacing cookies apart 1-2 inches. Bake 10 minutes until golden brown. 

This recipe has been submitted to Cookie Exchange 2011 hosted by Rianne at Art of Dessert.

 

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Filed Under: book review, dairy-free, Desserts and Cookies, gluten-free, snacks, vegan Tagged With: allergy-free, cookies

« Gluten/Dairy/Egg Free Vegan Coconut Pineapple Scones
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Comments

  1. Cooking Gallery says

    May 6, 2011 at 9:13 pm

    Wow, these cookies look fabulous! I love the crispy edges!!

    Reply
  2. Destini says

    May 7, 2011 at 12:15 am

    WOW these look great!!! I am going to make them this weekend 🙂 Oh and I love the new design!!

    Reply
  3. Jeanette says

    May 7, 2011 at 12:17 am

    Thanks, these cookies were nice and soft on the inside, and crispy on the edges, especially good when they came out of the oven and the chocolate chips were melted!

    Reply
  4. Cooking Rookie says

    May 7, 2011 at 12:17 am

    I'm very curious what quinoa would taste like in a cookie :-).

    Reply
  5. Jeanette says

    May 7, 2011 at 12:19 am

    Quinoa flakes are very mild so you won't even notice any difference between these flakes and oats. They're a great gluten-free substitute for oats in baking.

    Reply
  6. I Am Pretend Chef says

    May 7, 2011 at 12:21 am

    I love finding out about new foodie reads and this book is one I'd love to get my hands on. Those cookies look delicious and I love the health factor of these. Yummy!

    Reply
  7. Jeanette says

    May 7, 2011 at 12:21 am

    I love books that incorporate stories and recipes, makes them so much more real for me. These little cookies make great snacks for school (my little guy has been toting them with him this week)!

    Reply
  8. Kim-Cook It Allergy Free says

    May 10, 2011 at 3:18 pm

    Jeanette, I love your version of those cookies! I cannot wait to try out this recipe. Do they keep pretty well after the first day? I am going to have to check out the book too!

    Reply
  9. Jeanette says

    May 10, 2011 at 3:45 pm

    Hi Kim, these cookies actually keep really well. I packed them in my son's snack back throughout the week and they were fine. I did warm them up slightly in the toaster oven just to give them that fresh baked smell!

    Reply
  10. Briana says

    July 7, 2011 at 10:07 pm

    These look amazing!!! Thank you so much for this blog! It's a huge encouragement and your recipes are so wholesome. Thanks. Def. going to try these cookies!

    Reply
  11. Jeanette says

    July 8, 2011 at 3:23 am

    Thanks so much for your feedback Briana – hope you enjoy these cookies – they're one of my son's favorites!

    Reply
  12. theravegan says

    August 26, 2011 at 11:45 am

    I think I just found one of the recipes I will be making tomorrow morning to prep for Hurricane Irene. Yum! And thanks!

    Reply
  13. Kelly says

    September 28, 2011 at 7:44 pm

    I really like the coconut milk in these and of course the quinoa is lovely. They look rather delish!

    Reply

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