Chocolate Banana Quinoa Cookies
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 239.4
- Total Fat: 12.6 g
- Cholesterol: 56.7 mg
- Sodium: 176.3 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 1.2 g
- Protein: 3.7 g
View full nutritional breakdown of Chocolate Banana Quinoa Cookies calories by ingredient
Introduction
Although not a low fat recipe, this cookies are healthy fats and super rich in antioxidants. Adding the quinoa whole grain is a great way to get even more healthy goodness in a naughty treat that actually has some healthy elements Although not a low fat recipe, this cookies are healthy fats and super rich in antioxidants. Adding the quinoa whole grain is a great way to get even more healthy goodness in a naughty treat that actually has some healthy elementsNumber of Servings: 16
Ingredients
-
1/2 cup lite tasting Olive Oil
1/2 cup Sugar
1/2 cup brown sugar
I egg
1 1/2 cups white flour
1 cup cooked Quinoa or Oatmeal
1 tsp baking soda
1/2 tsp salt
1/2 cup dark chocolate chips
1/2 cup Pecan Pieces
1/2 cup Dehydrated Banana pieces
1/2 tsp cinnamon
1/4 tsp fresh ground nutmeg
Directions
Preheat oven to 350 degrees
1. toast the cooked quinoa for 15 minutes in the oven at 350 to remove excess moisture and slightly brown it. Spread out on a baking sheet and stir a few times through the baking. Watch it, you don't want to burn it.
*note~pre dehydrate the bananas the day before, takes about 8 hours in the dehydrator or use store bought.
Start with mixing the oil and the sugar, using a fork hand whip in the egg and then sprinkle all the dried ingredients over the wet. Mix it all together just enough to incorporate all the wet. Makes a sticky dough, but use hands to form into 16 balls. Put 8 on a cookie sheet and slightly flatten with a fork. Bake for 9 or 10 minutes until just set and slightly brown. When you bring them out they look a wee bit underdone, but that is what keeps them chewy not dry and crunchy. If you like them crunchy cook a few minutes longer.
Serving Size: 16 large cookies
Number of Servings: 16
Recipe submitted by SparkPeople user ALORADESIGNS.
1. toast the cooked quinoa for 15 minutes in the oven at 350 to remove excess moisture and slightly brown it. Spread out on a baking sheet and stir a few times through the baking. Watch it, you don't want to burn it.
*note~pre dehydrate the bananas the day before, takes about 8 hours in the dehydrator or use store bought.
Start with mixing the oil and the sugar, using a fork hand whip in the egg and then sprinkle all the dried ingredients over the wet. Mix it all together just enough to incorporate all the wet. Makes a sticky dough, but use hands to form into 16 balls. Put 8 on a cookie sheet and slightly flatten with a fork. Bake for 9 or 10 minutes until just set and slightly brown. When you bring them out they look a wee bit underdone, but that is what keeps them chewy not dry and crunchy. If you like them crunchy cook a few minutes longer.
Serving Size: 16 large cookies
Number of Servings: 16
Recipe submitted by SparkPeople user ALORADESIGNS.