- Prep-time: / Ready In:
- Makes 16 cookies
- Serving size: 1 cookie
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Quinoa flakes give these kid-friendly cookies a delightfully chewy texture and a hearty helping of whole grains in each bite. The delicious banana and peanut butter combo is reminiscent of a classic after-school snack that will have you reaching for seconds before polishing off your first. Naturally sweetened with dates, these good-for-you treats are easy to whip up in just 30 minutes.
Recipe from plants-rule.com
By Katie Simmons,
Ingredients
- 1 cup pitted dates
- 1 medium ripe banana
- ¼ cup creamy peanut butter
- 2 teaspoons pure vanilla extract
- 1 cup almond flour
- 1 cup quinoa flakes
- 1 teaspoon regular or sodium-free baking powder
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.
- In a food processor combine the first four ingredients (through vanilla) and ¼ cup water. Process until creamy, scraping sides of food processor as needed. Add the remaining ingredients. Process until combined.
- Drop dough in 2-tablespoon portions onto prepared cookie sheet, spacing them 1 inch apart. Using water-dampened fingers, lightly press cookies to flatten.
- Bake 15 to 18 minutes or until golden brown on bottoms, rotating cookie sheet halfway through baking. Let cool 10 minutes on cookie sheet. Transfer to a wire rack and cool completely. Store cookies in an airtight container in the refrigerator up to 1 week.
Nutritional Information:
Per serving (1 cookie): 138 calories, 18 g carbohydrates, 4.2 g protein, 6.2 g total fat, 0.7 g saturated fat, 0 g cholesterol, 117 mg sodium, 2.8 g fiber, 7.4 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (15)
(5 from 6 votes)I want to make these! All I have is a bag of organic quinoa, not quinoa flakes. Will this work? If not I will be on the search for quinoa flakes! Thank you for sharing your recipe, it sounds delicious!
Hi Cindy, If you don't have quinoa flakes, you could substitute with rolled oats or quick-cooking oats, as they also have a bulky flakey texture. You could pulse them in the food processor a few times first. Thanks, and I hope that helps. Let us know how it goes:)
Swapped almond for oat flour, peanut butter for pumpkin/sunflower seed butter, and did a mix of quinoa and buckwheat flakes for some variety. Added a 1/4 cup of dairy-free chocolate chips. School safe and my kids love them! Doubled the batch to be able to freeze and pull over for lunches.
About how many cookies will this recipe make?
Delicious! These are yummy and very easy to make. Followed the recipes as-is and they turned out perfectly.
What is quinoa flakes? What’s the difference between regular quinoa and flakes?
Quinoa flakes are flattened. Like rolled oats as compared with the whole oat grain.
Love the recipes. Easy to understand.
Do you think substituting with oat flour instead of almond flour would work in this recipe?
I am new to PBE and tried this recipe to satisfy the sweet cravings. It was so good that even my kids ate them. Will be making these often.
LOVE this recipe! Easy, flexible + forgiving. No quinoa flakes or not enough? Can swap some or all with oats. Variation: almond butter and apple sauce (natural unsweetened) instead of peanut butter and banana.
Where do you find quinoa flakes?
I found some new seasons market
Don’t mean to be dense. Are quinoa flakes a cereal?
nuts.com has quinoa flakes and many other good quality items.