This recipe is one I’ve made probably more than any other recipe. I make them for every possible occasion – parties, fundraisers, general eats, gifts, and presentations. They are so easy to make and pretty much everyone should be able to eat them because there’s no gluten, dairy, eggs, white sugar or nuts! I once used this recipe to raise money to buy gluten free bars for a youth shelter in Kitchener named Roof because I knew some of the kids couldn’t eat gluten but the majority of donated snack items were gluten filled. It actually broke my heart. I can’t remember exact numbers because this was in 2010 but I’m pretty sure I raised around $150 and bought Larabars. Sadly that doesn’t last a life time but hey, anything you can do to help out is a step in the right direction.
It’s funny, because I actually tagged this as a breakfast, snack and a dessert n’ sweet. I think it suits all occasions if desired because there’s nothing terrible in it, all real stuff and it’s essentially a porridge cookies – I mean what do you put in porridge? Some kind of grain flake, fruit, maybe a tinge maple syrup and some coconut or chopped nuts – same-ish thing. I would recommend raisins in place of chocolate chips though if you actually want this for breakfast 🙂
You’ll see that all I did was add quinoa flakes and double the recipe – and having the bananas frozen and defrosted is really the key – extra juice and sweetness!
Makes 30 – 35 cookies
Adapted by Sarah Maughan from Terry Walters Clean Food (see her original recipe below)
4 – 5 ripe bananas (must be frozen without skin and defrosted), mashed
1/2 cup coconut oil, melted
1/2 cup 100 % maple syrup
1 tsp vanilla extract
2 cups quinoa flakes
1 1/3 cup brown rice flour
½ tsp baking soda
1 tsp cinnamon
1 cup shredded unsweetened coconut
pinch of sea salt
1/2 cup semi sweet dark chocolate chips (dairy free for vegan) use raisins if this is a breakfast/snack cookie
1. Preheat the oven to 350F.
2. In a medium bowl combine bananas, oil, maple syrup, vanilla.
3. In a separate bowl combine quinoa flakes, flour, cinnamon, baking soda, coconut and salt
4. Slowly add dry ingredients to wet ingredients and stir – then mix thoroughly with clean hands as you add in the chocolate chips
5. Use a spoon and mould cookies into small balls onto parchment paper on the baking sheet
6. Bake 20 – 30 minutes until browned (they are supposed to be chewy)
*NOTE – these cookies get extra delicious and moist when they are closed inside a container overnight. Yum! Best if stored in the fridge because they are quite moist so they will keep for longer.
Clean Food – Terry Walters
2 ripe bananas, mashed
1/4 cup canola oil (or grapeseed)
1/4 cup maple syrup
1/2 tsp vanilla extract
1 cup rolled oats
2/3 cup brown rice flour
1/4 tsp baking soda
1/2 cup shredded unsweetened coconut
pinch of sea salt
1/4 cup semi sweet dark chocolate chips
1. Preheat the oven to 350F. 2. In a medium bowl combine bananas, oil, maple syrup, vanilla. 3. In a separate bowl combine oats, flour, baking soda, coconut and salt, combine both bowls and stir in chocolate chips 4. Bake on parchment paper and bake 20 – 30 minutes until browned (they are supposed to be chewy)