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 Time20minutes
Cook Time10minutes
Total Time30minutes
Ingredients
½cupwhole grain gluten free flour mix
1cupquinoa flakes
½teaspoonbaking powder
½teaspoonbaking soda
¼teaspooncinnamon
1tablespoonground flaxseeds
¼cuphoney
¼cupnon-dairy milkalmond, coconut, rice, soy
½teaspoonvanilla
1tablespoonolive oil
1ripe banana
½cupchocolate chips
Pinchof salt
Instructions
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.