Super Grain Cookies

I had some leftover cooked Super Grains (Whole Foods brand that includes a mix of white and red quinoa, millet and buckwheat) and thought why not throw this into some cookie mix? And guess what? My 1 year old AND 5 year old LOVED them!

If you don’t have this mix at home or don’t live near a Whole Foods, plain quinoa will do!

This definitely a pantry staple in our house. My husband and I love to have it with salad and grilled chicken. When Lucas was starting solids, I would mix it with avocado, spinach and some ricotta. And now both boys can enjoy it in these cookies.

This is such a simple recipe made in one bowl and with that one ripe banana you probably have hanging around in your kitchen.

After mixing a few ingredients together, they bake for about 12 minutes and then you have a delicious, super healthy, protein-packed cookie that is perfect for snack or breakfast.

Ingredients

• 1 large, ripe banana, mashed

• 2/3 cup whole rolled oats

• 1 large spoonful of peanut butter (or any nut/seed butter of your choice)

• 1/4 cup cooked super grains or quinoa

• Pinch of salt if none in the peanut butter

Instructions

1.  Preheat oven to 350 degrees and line a baking sheet with parchment paper

2. In a medium bowl, add a banana and mash with a fork until smooth

3. Then add oats, peanut butter, grains and salt if needed

4. Mix until totally combined, adding more peanut butter if it seems too dry

5. Scoop about a tablespoon or so of dough (this recipe makes 8 cookies) and form into a cookie shape on your baking sheet. The dough doesn’t spread, so flatten and make into your desired shape

6. Bake for 11-12 minutes until cookies are set and bottoms are a light golden brown

7. Remove to a rack until cooled completely

8. Store in an air tight container for up to 5 days. You can also freeze cookies for a few months

Super Grain Cookies