Peanut Butter and Banana Quinoa Cookies

Peanut Butter and Banana Quinoa Cookies

Woo hoo it’s the first recipe of the new year!!!  I’m so excited.  How about you?  I know you’ve just been waiting on the edge of your seat to see what the first super-indulgent, sugar-laden, fattening recipe would be, right??  Well, the wait is over!  And I really hope you’re not too disappointed because…it’s a HEALTHY recipe!  Yay!!!  Oh, am I the only one saying yay?? Surely not.  I know there had to have been some of you feeling like I was after Christmas…in need of a major refined sugar and fat break.  And I know someone out there made a resolution to eat healthier and drop some weight.  Well, this recipe fits the healthy-yet-incredibly-yummy bill to a “t”!

Peanut Butter and Banana Quinoa Cookies 2

I was soooo pleased with how these came out.  I took great liberty with this recipe and tweaked it to my liking.  It’s got tons of protein from the quinoa, no refined sugar and whole grains.  It’s seriously amazing.  I’ve actually been eating these for breakfast.  They’re quite filling and not too sweet.  Hope you love them as much as I do and they help you stick to that new healthy living resolution!


Peanut Butter and Banana Quinoa Cookies
  • 1 c. Thick-Cut Oats
  • 1 c. White Whole Wheat Flour
  • ¼ t. Baking Powder
  • ¼ t. Sea Salt (I prefer pink himalayan)
  • ¼ c. Sucanant (or just use more honey)
  • ½ c. All-Natural, Organic Peanut Butter (I use one that has no salt, oil, etc)
  • 1 Large Egg, lightly beaten
  • 1 Ripe Banana, mashed
  • 2 t. Pure Vanilla Extract
  • ⅓ c. Honey
  • 2 c. Cooked Quinoa
  1. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
  2. In a large bowl, whisk together the white whole wheat flour, oats, baking powder, salt and sucanant. In a medium bowl, stir together the peanut butter, egg, banana, vanilla and honey until smooth.
  3. Add the peanut butter mixture and quinoa to the dry ingredients. Stir together until everything is thoroughly combined. Drop by large spoonfuls onto the baking sheets and bake for 15 minutes, rotating pans and switching racks halfway through. Let cool on pans for 2 minutes and then transfer to a wire rack and let cool completely. Store in an air-tight container.
Makes 20 cookies.


Facebook Comments

Leave a Reply

Your email address will not be published. Required fields are marked *