Rating: 4.5 stars 4.6
76 Ratings
  • 5 star values: 56
  • 4 star values: 17
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

I bake with my 3-year-old at least once a week, and this quinoa cookie recipe was a hit. We have tried a plethora of different cookies with different fruits and bases. My 3-year-old and older child both loved these, and I did too! They are super simple to make and sneak fiber, protein, and other nutrients into dessert. I used one cookie sheet for nine cookies; three rows of three fit well.

Recipe Summary

10 mins
35 mins
5 mins
50 mins
18 cookies


Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

188 calories; protein 4.3g; carbohydrates 27.6g; fat 7.6g; sodium 274.1mg. Full Nutrition