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Quinoa Banana Chocolate Chip Cookies (gluten-free, dairy-free, egg-free, vegan)

These cookies do not spread when baked, so I flatten the tops with the back of a spoon before putting them in the oven. Freeze a batch and take one out when you feel like having a sweet treat. These can be reheated for a few minutes in a toaster oven.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 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
  • ¼ cup non-dairy milk almond, coconut, rice, soy
  • ½ teaspoon vanilla
  • 1 tablespoon olive oil
  • 1 ripe banana
  • ½ cup chocolate chips
  • Pinch of salt


  1. 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. Press down on top of cookies gently with the back of a spoon to flatten slightly. Bake 10 minutes until golden brown.

Recipe Notes

Adapted from Carrots 'N Cake and made gluten-free.