Banana Pumpkin Quinoa Cookies (Edit recipe)

146 recipes
|
224 followers

These gluten-free and vegan cookies are perfect for parents looking to sneak some extra veggies + protein into their children’s diets. With plant based protein from the quinoa, oats, and peanut butter, these cookies also provide beta carotene, vitamin C, and iron from the pureed pumpkin. I give these cookies to my kids as a breakfast baked good or afternoon snack... it’s so versatile and nutritious!

Share

Save

Original Recipe

PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

12

Serves: 12

Ingredients

1 1/2 cups Oats, Rolled, sprouted
1/2 cup Quinoa, cooked
2 whole Banana, ripe, mashed
1/2 cup Pumpkin Purée
1/3 cup Raisins
1/3 cup Peanut Butter, natural
1/4 cup Pure Maple Syrup
1/4 cup Semi-Sweet Chocolate Chips
2 Tbsp Coconut Oil, liquid
1 tsp Pure Vanilla Extract
1 tsp Cinnamon, Ground
1 pinch Sea Salt, thick flaky, to taste

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 325F.
Combine all ingredients in a large bowl (except for sea salt), and mix well.
Form into flat, round cookies and place on parchment lined baking sheet.
Sprinkle with sea salt.
Bake for 15 minutes.
Let cookies cool for 5 minutes and enjoy!

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	275
Fat:	9 g
Carbohydrates:	40 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	55 mg
Fiber:	6 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.