Quinoa Chocolate Chip Banana Cookies

Soft quinoa chocolate chip banana cookies combine cooked quinoa, rolled oats, flaxseed, ripe banana and miniature chocolate chips in one hearty breakfast treat. Baked in a muffin tin for thick, tender centers, they are vegan, gluten-free, oil-free and made without flour.

Introduction

Handheld breakfasts have saved more busy mornings than I can count. Whether I am running out the door, heading off for a bike ride or working at the computer before everyone else is awake, a make-ahead breakfast I can pick up and eat is always welcome. Add chocolate, and the morning improves considerably.

Quinoa chocolate chip banana cookies are my breakfast-cookie spin on that idea. Cooked quinoa and rolled oats make them hearty and pleasantly chewy, while very ripe banana, flaxseed meal and a little maple syrup hold everything together. Mini chocolate chips add just enough chocolate to make breakfast feel like a treat.

The cookies are portioned into a standard muffin tin rather than scooped onto a baking sheet. The muffin cups support the soft, flourless mixture as it bakes and create thick, tender breakfast cookies with tidy round edges. Think soft oatmeal cookie crossed with a portable bowl of banana quinoa porridge—not a thin or crisp dessert cookie.

I originally shared these nourishing cookies at an active outing with a gaggle of 9- and 10-year-olds and their parents. They disappeared quickly, and we all seemed to trek a little farther and faster afterward—although chocolate at breakfast may have had something to do with the enthusiasm .

Why You’ll Love This Recipe

• Made with cooked quinoa.A practical and satisfying use for leftover quinoa (and packed with essential amino acids).
• Soft and satisfying.Rolled oats, quinoa and flaxseed give the cookies a hearty, tender-chewy texture.
• Straightforward one-bowl preparation.Whisk, stir, portion and bake.
• Naturally flourless.No wheat flour or gluten-free flour blend is needed.
• Vegan and oil-free.The banana and flaxseed provide moisture and binding without eggs, dairy or added oil (i.e., no coconut oil, no vegan butter)
• Portable and freezer-friendly.Ideal for make-ahead breakfasts and snacks.
• Nutritious.3 grams of fiber and 3 grams of protein per cookie.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Very ripe banana:Use deeply speckled bananas for the reliable sweetness, moisture and binding.
• Nondairy milk:Almond, oat, soy or another plain nondairy milk loosens the mixture and hydrates the oats and flaxseed.
• Maple syrup:Adds a modest amount of sweetness and complements the banana and cinnamon.
• Flaxseed meal:Thickens the wet mixture and helps bind the flourless cookies.
• Vanilla extract:Rounds out the banana, cinnamon and chocolate flavors.
• Ground cinnamon:Adds gentle warmth without overwhelming the banana.
• Salt:Sharpens the flavors and balances the sweetness.
• Cooked quinoa:Gives the cookies their distinctive tender-chewy texture. Prepare it in advance and allow it to cool slightly before mixing.
• Rolled oats:Provide structure and a familiar oatmeal-cookie chew. Use certified gluten-free oats when needed.
• Baking powder:Gives the thick cookies a little lift and keeps them from becoming heavy. Use a certified gluten-free product when necessary.
• Miniature dark chocolate chips:Their small size distributes chocolate throughout every cookie. Choose dairy-free chips for vegan cookies.

How to Make Quinoa Chocolate Chip Banana Cookies

Note that the complete instructions are also in the recipe card below.

1. Prepare the muffin tin.Preheat the oven to 350°F (180°C). Grease, spray or line all 12 cups of a standard muffin tin; silicone liners work especially well, but parchment paper liners will work.
2. Mix the wet ingredients.In a large bowl, whisk the mashed banana, nondairy milk, maple syrup, flaxseed meal, vanilla, cinnamon and salt until well combined.
3. Let the mixture thicken.Set the bowl aside for 5 minutes so the flaxseed can hydrate.
4. Add the quinoa and oats.Stir in the dry ingredients: cooked quinoa, rolled oats and baking powder until evenly blended.
5. Add the chocolate chips.Fold in the miniature chocolate chips.
6. Fill the muffin cups.Divide the mixture evenly among the 12 prepared cups.
7. Bake.Bake for 25 to 30 minutes in the preheated oven, until the tops are golden brown and look and feel dry to the touch.
8. Cool before removing.Transfer the pan to a wire rack and cool the cookies in the pan for at least 15 minutes. Remove from the pan and serve warm, or cool completely.

Taste and Texture

Expect a soft, thick breakfast cookie with tender centers and a pleasantly chewy combination of quinoa and rolled oats. Ripe banana provides most of the sweetness and a clear banana flavor, cinnamon adds warmth, and miniature chocolate chips scatter little pockets of chocolate throughout. These are not crisp, buttery dessert cookies; they are hearty, lightly sweet and made for breakfast or snacking.

Storage

Cool the banana quinoa chocolate chip cookies cookies completely before storing. Keep them in an airtight container at room temperature for up to 1 day or refrigerate for up to 5 days. For longer storage, freeze in an airtight container for up to 3 months. Thaw as needed and, if desired, warm one in the microwave for 20 to 30 seconds.

Serving Suggestions

Serve the cookies warm or at room temperature with coffee, tea or a glass of nondairy milk. For a more substantial breakfast, pair one or two with fresh fruit and nondairy yogurt. They also pack easily for school, work, travel or a post-workout snack.

Flavor Variations

Add up to 1/2 cup unsweetened shredded or flaked coconut, toasted or untoasted. You can also sprinkle coconut over the tops before baking.

Replace the cinnamon with 1/4 to 1 1/2 teaspoons of nutmeg, cardamom, allspice, ginger or pumpkin pie spice. For a blend, keep the total amount of spice to no more than 1 1/2 teaspoons.

Replace the chocolate chips with up to 1/2 cup chopped dried apricots, cherries or cranberries, or raisins. You can also use up to 1 cup chopped dried apples.

Replace the chocolate chips with 3 to 4 tablespoons cacao nibs for a less-sweet, more intensely cocoa-flavored variation.

Replace the chocolate chips with up to 1/2 cup chopped walnuts, pecans, peanuts, pepitas or sunflower seeds. A few nuts or seeds can also be sprinkled over each cookie before baking.

Tips for Success

Deeply speckled bananas provide more sweetness, stronger banana flavor and easier mashing than firm yellow bananas.

Do not skip the 5-minute rest after mixing the wet ingredients. It gives the flaxseed meal time to thicken and helps the flourless mixture hold together.

Mini chips distribute more evenly through the thick quinoa-oat mixture, so every cookie gets plenty of chocolate.

The cookies are ready when the tops are golden and look and feel dry to the touch. They will remain soft inside.

Allow at least 15 minutes before removing the cookies. The resting time helps the soft, flourless cookies firm up and release cleanly.

Ingredient Substitutions

Use an equal amount of applesauce. Applesauce is much less sweet than very ripe banana. If you prefer a sweeter result, reduce the nondairy milk by a few tablespoons and increase the maple syrup to taste.

Use an equal amount of agave nectar, date syrup or brown rice syrup. For a granular sweetener such as coconut sugar, brown sugar or date sugar, use an equal amount plus 1 tablespoon water.

Almond milk, oat milk and soy milk all work. Choose a plain, unsweetened variety if you want to keep the cookies minimally sweet.

Frequently Asked Questions

No. They are thick, soft and tender-chewy, with a hearty texture from the cooked quinoa and rolled oats.

The tested method uses muffin cups to support the soft, flourless mixture and produce thick, evenly shaped breakfast cookies. I have not tested baking the mixture free-form on a baking sheet.

Yes. The recipe uses 1 1/2 cups cooked quinoa, not dry quinoa. One-half cup uncooked quinoa will produce the amount needed for the recipe.

Yes, when made with certified gluten-free rolled oats, baking powder and chocolate chips as needed for your dietary requirements.

Yes. Cool them completely, place them in an airtight container and freeze for up to 3 months. Thaw as needed and warm briefly in the microwave if desired.