Banana Quinoa Chocolate Chip Cookies are soft, fluffy, full of protein and nutrients, and can also be turned into lactation cookies!
It’s Friday! Let’s eat cookies. Specifically, let’s eat secretly healthy cookies.
But first, I have a confession: I almost named these Banana Quinoa Chocolate Chip Lactation Cookies. Why would I do that? Because that’s what they are.
BUT! I didn’t want to scare you away with the word “lactation” if you aren’t lactating/aren’t planning on lactating ever/just want a dang cookie recipe, not a recipe that encourages lactating! Believe me, I get it. But hear me out.
First – these cookies will not make you lactate, taste nothing like breast milk, and don’t have any crazy hippie ingredients in them.
Also, they are GOOD! They don’t taste like what one might think a lactation cookie would taste like.
Honestly, the only thing that separates a “regular” cookie from a “lactation” cookie is the addition of three ingredients: oats, flaxseed meal, and brewers yeast.
I know we’re all cool with oats….those are pretty mainstream. Flaxseed? A little less common but is easy to find in the grocery store and has those good Omega-3 fatty acids which are great for your heart and also has antioxidant qualities.
Brewers yeast is where you might get a little weirded out but along with being great for breastfeeding, it’ also high in the B vitamins and chromium. You can definitely leave out the flaxseed and brewers yeast in this recipe and it will turn out just as good!
Now I know you might also be wondering about that quinoa that I threw in these cookies. Like, what? And why?! Well, let me tell you – you will not even know there’s quinoa in them when you take a bite and it adds a ton of nutrients and protein to the cookies. So basically, you’re doing your body a favor by eating them.
These cookies are definitely on the softer side. They have a little bit of chewiness in them from the oats and quinoa, but for the most part are soft and fluffy. There’s a hint of banana flavor and while I used almond butter which is pretty mild in taste, you could also use peanut butter if you want. I recommend chilling the dough for at least 30 minutes, as the dough is on the wet side and will be easier to scoop when it’s chilled.
The cherry on top? There’s no refined sugar and no butter in these cookies. I know – very different from the cookies I posted earlier this week, but you know I’m all about balance.
This just means that these cookies are healthy enough for breakfast and for snacking but good enough for dessert, too! So essentially – cookies all day long!
Have a great weekend and don’t forget to stop back tomorrow for your healthy weekly meal plan!
Like this post? Check out these other quinoa cookies:
- 1 cup cooked quinoa
- 1 cup old fashioned oats
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 tablespoons flaxseed meal optional
- 2 tablespoons brewers yeast optional
- 1/2 cup almond butter
- 2 large eggs
- 1/3 cup agave or honey
- 2 bananas mashed (about 1 cup)
- 1 teaspoon pure vanilla extract
- 3 tablespoons coconut oil melted
- 1 1/2 cups dark chocolate chips
- In a large bowl combine quinoa, oats, flour, baking powder, baking soda, cinnamon, salt, flaxseed, and brewers yeast and stir well to combine.
- In a medium bowl, stir together almond butter, eggs, agave, bananas, vanilla extract, and coconut oil, until well combined.
- Pour wet ingredients into dry ingredients and stir until combined.
- Fold in chocolate chips.
- Chill in refrigerator for 30 minutes.
- Preheat oven to 350 degrees F.
- Scoop into ~2 tablespoon dough balls (the cookie dough is on the wet side) and place onto parchment paper lined baking sheets.
- Bake in preheated oven for 12-14 minutes, until golden and set in the middle.
- Let cool for 5 minutes on the baking sheet and then transfer to cooling rack to cool completely.