|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.
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.
Cooking Gallery says
Wow, these cookies look fabulous! I love the crispy edges!!
WOW these look great!!! I am going to make them this weekend 🙂 Oh and I love the new design!!
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!
Cooking Rookie says
I'm very curious what quinoa would taste like in a cookie :-).
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.
I Am Pretend Chef says
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!
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)!
Kim-Cook It Allergy Free says
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!
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!
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!
Thanks so much for your feedback Briana – hope you enjoy these cookies – they're one of my son's favorites!
I think I just found one of the recipes I will be making tomorrow morning to prep for Hurricane Irene. Yum! And thanks!
I really like the coconut milk in these and of course the quinoa is lovely. They look rather delish!