With the same outcomes as deep frying, but without the mess or smell, air fried lightly breaded sea scallops.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 18 |
| Yield: | 18 cookies |
Ingredients
- ⅔ cup water
- ⅓ cup quinoa
- 1 cup shredded coconut
- 1 cup rolled oats
- 1 cup all-purpose flour
- ¾ cup brown sugar
- 2 ripe bananas, mashed
- ½ cup applesauce
- ½ cup peanut butter
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ cup semisweet chocolate chips
Instructions
- Bring water and quinoa to a boil in a saucepan. Place a cover on the saucepan, reduce heat to medium-low, and simmer until water is completely absorbed, 15 to 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Mix cooked quinoa, coconut, oats, flour, brown sugar, mashed bananas, applesauce, peanut butter, vanilla, salt, baking soda, and baking powder together in a large bowl. Fold chocolate chips into quinoa mixture.
- Drop dough by spoonfuls onto the prepared baking sheets.
- Bake in the preheated oven until browned around the edges, 20 to 25 minutes. Allow cookies to cool and firm a few minutes on the baking sheets before transferring them to a rack to cool.
Reviews
These cookies are delicious but a bit smooshie. I guess without butter and whatever else makes something crispy on the outside, that’s what you get. My vegan daughter just ate 4 of them within an hour of them coming out of the oven, so they’re a hit. I also like that there’s some protein and some complex carbohydrates in them. I’ll make them again.
Made it as directed except for adding 1 c of mini-chocolate chips. Then did the same but baked in convection oven setting at 25 degrees lower heat and found they were done in about 18-19 minutes. Decided using parchment on baking trays worked better than greasing them. All family members, ages 2-70, *loved* the “chewy cookies.”
Wow! My boyfriend and I made this tonight. The batter smelled delicious so we thought they would taste good. Well, it was fantastic even though it was without eggs, oil, or butter! We had to add a little more flour and oats to firm up the batter and they came out soft and cake-like. My boyfriend thinks they will make good muffins. I will try that next time!
These are a great alternative if you are trying to cut out some unhealthy ingredients. I cut the recipe in half and used extra crunchy peanut butter. Very good vegetarian option.
I made these as per the recipe, only substituting Skor chips for chocolate. I also added some walnuts. This is a good recipe which I will make again.
The cookies are delicious. I did not pack down the brown sugar and I only added half the amount called for of chocolate chips and they are plenty sweet. I added 1/2 of chopped walnuts and 1/4 hemp hearts as well.
These are very good!! I followed the recipe exactly except for the banana. Mine were just ripe so I only used 1. They turned out beautiful golden brown but were moist in the middle. I will definitely make these again…May let the kids try the next batch! 😉
These are great! I ended up using almond butter on my second batch and adding walnuts and raisins and using oat flour instead of AP flour. Both batches were amazing and gone within a day. Thank you for the recipe!
My husband loves these cookies which is surprising since he doesn’t like quinoa. I used vanilla yogurt instead of applesauce since I didn’t have any. Instead of the sugar I used 3/4 tsp. of Stevia. The second time I have added some cranberries. Think it might give it a nice taste.
These are easy to make and this recipe lends itself to lots of different add-ins and variations. Thanks for a great way to make a healthy, filling snack/dessert! I used one cup of leftover quinoa. I also subbed 1/2 soft whole wheat and 1/2 AP flour and didn’t use the full amount of coconut. Added some walnuts, too. My batch made 35 cookies and baked for 20 minutes with multi-rack convection oven.
Holy wow, these are delicious! The first time I made them, I didn’t have any applesauce so I used a little extra banana and some coconut oil, and they turned out amazing. I have also made it as written with applesauce (along with adding walnuts), but I think I prefer the texture and moistness of the version with coconut oil. I have also found that they do not need 20-25 minutes of baking time, and that a few minutes less is best (18ish minutes), but maybe I am making my cookies extra small. The texture is very unique and makes me feel like I’m eating a muffin top! Thanks to the original poster…this one is a definite keeper!!!!
Excited to make this, then realized I didn’t have any plain quinoa, just a Sprouted Rice & Quinoa Blend…. but I used that anyway and they are fantastic. Sprouted rice just added some different texture & colors but didn’t affect the taste at all. Will definitely make again, though I’ll try with almond butter (too peanuty for me). Great base recipe for adding nuts, dates etc. next time too.
These came out great! Texture was a bit mushier than I expected, but baked into nice, soft and chewy cookies. Left out the coconut since I didn’t have any, but these are already so flavorful from the other ingredients.
Loved this recipe. I didn’t change anything but I did add flax, chia seeds, pecans and hemp seeds to it. And it turned out awesome. I did use whole wheat flour as well instead of white. This cookie recipe will not only be a keeper but a regular in my house!
Being the health nut that I am, this already healthy recipe I altered slightly to increase nutrition by adding 2 tbsp ground flax, doubled the quinoa to 2/3 cup, changed the flour to 1/3 cup white flour, 1/3 cup wheat flour and halved the salt quantity. Then folded in a mixture of chopped cashews, peanuts, raisins and little chopped apple pieces. An unusual recipe this was from the start for me but I give it FULL 5 stars for its healthy factor and its versatility and ability to experiment with to make many different flavored cookies from this cookie base.
Come out good, at least I like it! It is soft inside, not sure if it supposed to be or not. I modified it a little, instead of apple sauce I put 2 apples in microwave for 3 minutes and then blended them with bananas. Also I did not add peanut butter, but I added cranberries and crushed pecans. Come out a lot of cookies!
I did not think this cookie was going to taste as good as it did. Very yummy and fairly healthy. I did add more chocolate chips than the recipe called for, 1.25C vs. 3/4 C. But overall, this recipe is a winner!
These really are fantastic and are easy to make slight modifications to. They are now in our favorites collection. Hubby actually decided they’d be better named kitchen sink cookies cuz they have so many really good ingredients worth mentioning (they were a hit at a party). My mods were basically adding less sugar and making it turbinado sugar instead of brown sugar and topping off the cookies with a pecan, one each. I must have made mine smaller…. a double batch yielded almost 6 dozen cookies. YUMMMMMMMMMM!
These turned out amazing! I only had to bake mine for 14 minutes though
Followed the recipe exactly and these turned out really well. Very easy to make and the kids made short work of the results. I would have gone five stars, except that there a few other recipes that asked for in the house a lot more that are healthier and tastier so in comparison …
No butter, no oil? Doesn’t get any better than that! Followed recipe to a T. First tray I ‘dropped’ onto sheet with cookie scoop, second one I flattened slightly with a fork as another reviewer suggested as they do not spread. The consistency either way was great – and as an added bonus, even my teenagers liked them. One batch does make quite a few, I think I got 32? Will absolutely make again.