These gluten-free and vegan cookies are perfect for parents looking to sneak some extra veggies + protein into their children's diets. With plant based protein from the quinoa, oats, and peanut butter, these cookies also provide beta carotene, vitamin C, and iron from the pureed pumpkin. I give these cookies to my kids as a breakfast baked good or afternoon snack... it's so versatile and nutritious!
1 ½ cups sprouted rolled oats
½ cup cooked quinoa
2 ripe bananas, mashed
½ cup pumpkin puree
⅓ cup raisins
⅓ cup natural peanut butter
¼ cup pure maple syrup
¼ cup chocolate chips
2 tbsp liquid coconut oil
1 tsp vanilla extract
1 tsp cinnamon
Thick flaky sea salt, to taste
1
Preheat oven to 325F.
2
Combine all ingredients in a large bowl (except for sea salt), and mix well.
3
Form into flat, round cookies and place on parchment lined baking sheet.
4
Sprinkle with sea salt.
5
Bake for 15 minutes.
6
Let cookies cool for 5 minutes and enjoy!
CategoryAutumn, Baby Led Weaning, Breakfast, Child-Friendly, Cookies, Dairy-free/Soy-free, Desserts, Gluten-Free, Snacks, Vegan, Vegetarian
Ingredients
1 ½ cups sprouted rolled oats
½ cup cooked quinoa
2 ripe bananas, mashed
½ cup pumpkin puree
⅓ cup raisins
⅓ cup natural peanut butter
¼ cup pure maple syrup
¼ cup chocolate chips
2 tbsp liquid coconut oil
1 tsp vanilla extract
1 tsp cinnamon
Thick flaky sea salt, to taste
Discover more from LivLaughCook
Subscribe to get the latest posts sent to your email.