September 24, 2013 By Leanne Vogel November 13, 2018
I want to do something crazy awesome… and I need your help to do it.
Here’s the deal:
As many of you know, being told that you have to stop eating something because of an allergy, sensitivity or health concern, sucks. Especially if that something has been in your life for, like, as long as you can remember… like oats.
When I posted the recipe for my Quinoa Carrot Cake Breakfast Cookies, I mentioned that oats could be replaced with cooked quinoa in most oatmeal cookie recipes. From what I’ve tested so far, you can just swap them out at a 1 to 1 ratio.
That very same day, I received a bunch of sweet messages from the ladies in our community overjoyed that they could have oatmeal cookies again. I could feel the happiness radiating from their messages. It was beautiful.
Since then, I’ve created a Zucchini Chocolate Chip Breakfast Cookie with quinoa instead of oats and now these Banana Bread Breakfast Cookies… all to try to share the message: you can use cooked quinoa instead of oats in oatmeal cookies!
This is where you come in.
It would be super cool if everyone shared this recipe (and the concept behind it) with the intention of reaching every darn person that is allergic or sensitive to oats.
Right now, they think that they will never have anything resembling an oatmeal cookie again.
But we can change that.
Let’s see how loud we can get!
Are you in?
To print, email or text this recipe, click here.
View nutrition information (once on page, scroll down)
For details on why you should soak your nuts, and a quick step-by-step on everything nut soak, check out this post.
Add quinoa and water to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes.
Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
Add all dry ingredients to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.
Add all wet ingredients to a small bowl and stir well.
Pour into the bowl with dry ingredients and stir to combine.
Stir in walnuts and banana chunks.
One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly between my palms.
Place sliced bananas on top (if using) and bake in preheated oven for 25-30 minutes, until cooked through and golden.
Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool completely. Because cooked quinoa was used in this recipe, when the cookies first come out of the oven, they’re a bit soft on the inside but they will firm up nicely!
Once they’ve cooled completely, transfer them to a container and keep in the fridge for up to 7 days.
Thank you so, so, so much for banding together with me. I am hoping that we can make a BIG change in the lives of many when we pull this off!
This entry was tagged: breakfast cookie, cookie, Quinoa, quinoa breakfast cookie
Hi! I’m Leanne (RHN FBCS)
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.