Vegan Chocolate Chip Breakfast Cookies

By • March 24, 2013 • 0 Comments



Author Notes: Vegan, gluten free, sugar free cookies that are healthy and delicious! Quinoa is kosher for Passover so these cookies can be eaten by those celebrating.DUZE @BakingBackwards

Serves 4

  • 2 Large frozen bananas
  • 2 Tsp 100% cocoa powder
  • 1/3 Tsp coarse sea salt
  • 3.5 Tbsp unsweetened pear butter
  • 1 Tsp organic vanilla extract
  • 2 Tsp organic cinnamon
  • 1 Tsp baking powder
  • 1 Tsp baking soda
  • 1 Tsp apple cider vinegar
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp white chia seeds
  • 1.5 Cups quinoa flakes
  • 1/2-2/3 Cup vegan chocolate chips
  1. Preheat oven to 350F. Blend bananas, cocoa, salt, pear butter, vanilla, cinnamon, baking powder, baking soda, and cider vinegar in a food processor until smooth. It should look like banana ice cream.
  2. Add oil and chia and blend till smooth. Add quinoa flakes and pulse till incorporated. Add chocolate chips and pulse to incorporate.
  3. Bake in centre of oven until golden and slightly firm to the touch (about 20 minutes).
  4. Allow cookies to cool for 10 minutes.
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