Is anything easier, more comforting, and amazing than chocolate chip cookies? A vegan chocolate chip cookie is my favorite indulgence. I don’t mind splurging on my desserts, but as a barre instructor (not to mention health blogger, ahem) I’m always either about to teach a class or go for a run. A highly sugary and heavy cookie doesn’t usually best fit in my schedule, so I’m always looking for a recipe that’s delicious enough to be a treat, but healthy enough for breakfast or a post-workout snack. This vegan, gluten-free cookie is just that, lightly crispy on the outside and soft and chewy on the inside. Quinoa provides a dose of high-quality vegan protein, as well as riboflavin, Vitamin B6, and magnesium. It’s also one of the best grain alternatives for your digestive system, acting as a prebiotic by encouraging the good flora in your intestines. Chocolate and banana bring mood-boosting benefits with tryptophan and zinc. Finally, coconut oil is immune booting, antiviral, antimicrobial, and antifungal. It also is metabolized quicker by the body, normalizes blood sugar levels, and promotes healthy weight loss. In short, this is one cookie that you can feel great about!
Quinoa Chocolate Chip Cookies [Vegan, Gluten-free]
- 2 medium to large, very ripe bananas
- 1 tablespoon raw brown sugar
- A pinch of salt
- 2 tablespoon coconut oil
- 1/2 teaspoon natural vanilla extract
- 1/2 cup cooked quinoa
- 1/2 cup shredded coconut
- 1/2 cup gluten-free rolled oats
- 1/4 cup vegan chocolate chips
- Heat oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, mash the bananas. Add sugar, salt, coconut oil, and vanilla extract and combine well.
- Add quinoa, shredded coconut, oats, and chocolate chips. Mix together.
- Spoon the batter onto the baking sheet. Bake for 25-30 minutes until the edges turn golden brown and crisp. Cool on a wire rack and serve.