Disclosure: I received no compensation for this post, I just thought you may enjoy it. Please note this recipe has been shared with permission.
While we don’t have any allergies (except for the seasonal kind) to deal with in our household we are making many efforts to eat healthier. I admit to sneaking veggies into the girls juice when I use the juicer. I admit to sneaking veggies into their spaghetti sauce and just about any other food I can as they go through their “I don’t like vegetables phase.” But with this gluten-free recipe shared by permission and courtesy of Peggy K’s Kitchen Cures, (airing on Veria Living TV weekdays at 6:00 PM ET/PT), I may not have to sneak or fake anything.
Registered Holistic Nutritionist Peggy Kotsopoulos’ Gluten-Free Quinoa Cookies are easy to make, gluten-free, and a healthy (and not to mention delicious) alternative to the chocolate chip cookie and here’s how you can do.
- 1 cup cooked quinoa (whole grain)
- 1 cup uncooked quinoa flakes (or oatmeal flakes)
- 1 cup unsweetened, shredded coconut
- 4 large ripe bananas
- ½ cup coconut sugar
- 1 tablespoon raw almond butter
- ½ cup dark, unsweetened chocolate chips
- Pinch sea salt
- 1 teaspoon vanilla
- Pre-heat oven to 375 degrees
- In a large mixing bowl, mash bananas in bowl with a fork and add vanilla, almond butter and coconut sugar
- Add quinoa, oatmeal, coconut and pinch of salt
- Mix until well combined
- Stir in chocolate chips
- Line baking sheet with parchment paper and drop batter on to cooking sheet
- Bake for 25-30 minutes
- Remove from oven and let cool