Recipe by Rachel Zammit Cutajar
Photo by Rachel Zammit Cutaja
Now that the temperatures have fallen a little, it’s almost acceptable to turn on the oven and when that happens the first recipes we look for a ones for cookies. While we have nothing against a traditional butter, sugar and white flour cookie, these ones come with a little less guilt. Lots of healthy ingredients make for cookies with some nutritional value and all of the delicious points. And they’re 100% vegan
Chunky monkey quinoa cookies
Makes 12 cookies
- 1 tbsp flaxseed (+ 3 tbsp water)
- ½ cup crunchy peanut butter
- 1 banana
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ½ cup oats
- ½ cup quinoa flakes
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp salt
- 50g quality dark chocolate
- 2 tbsp chia seeds
- ½ cup walnuts
- 12 banana chips (optional)
- Preheat the oven to 180°C.
- In a small bowl, add 3 tbsp of water to the flaxseed and set aside for a few mins. The flaxseed with absorb the water and become thick. This will act as a binding agent as you would expect from an egg.
- In a large mixing bowl, mash the banana and combine with the peanut butter, maple syrup and the vanilla extract.
- Add the flaxseed mixture and combine.
- Add the oats, quinoa flakes, chia seeds, baking powder, cinnamon and salt and mix until combined.
- Chop up the chocolate into small chunks and add to the cookie mixture.
- Chop up the walnuts into small chunks and add to the mixture.
- Line a baking tray with parchment paper.
- Add spoonfuls of batter onto the baking tray, making sure there is enough space between each cookie so that when they expand a little they do not touch.
- Place a banana chip on the top of each cookie.
- Bake for 18-20 mins until the edges start to brown a little.
- Remove from the oven and allow to cool for 5 mins before transferring to a wire cooling rack and allow to cool completely.