Quinoa flakes give these kid-friendly cookies a delightfully chewy texture and a hearty helping of whole grains in each bite. The delicious banana and peanut butter combo is reminiscent of a classic after-school snack that will have you reaching for seconds before polishing off your first.
- 1 cup pitted dates
- 1 medium ripe banana
- ¼ cup creamy peanut butter
- 2 teaspoons pure vanilla extract
- 1 cup almond flour
- 1 cup quinoa flakes
- 1 teaspoon regular or sodium-free baking powder
- ½ teaspoon sea salt
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.
- In a food processor combine the first four ingredients (through vanilla) and ¼ cup water. Process until creamy, scraping sides of food processor as needed. Add the remaining ingredients. Process until combined.
- Drop dough in 2-tablespoon portions onto prepared cookie sheet, spacing them 1 inch apart. Using water-dampened fingers, lightly press cookies to flatten.
- Bake 15 to 18 minutes or until golden brown on bottoms, rotating cookie sheet halfway through baking. Let cool 10 minutes on cookie sheet. Transfer to a wire rack and cool completely. Store cookies in an airtight container in the refrigerator up to 1 week.