Flourless cookies are quite popular these days. White flour may be cheap and practical but it does have its toll on our gut health over time. That’s the reason why people have come up with some very creative alternatives. You can use a combination of gluten-free flour, nut butter or ripe bananas. If you are avoiding white flour, you might as well replace eggs, oil, and refined sugar.
Every now and then, after a number of semi satisfactory experiments, we discover a perfect mix of ingredients that creates a dessert that is not only healthy (no processed flour and hydrogenated fats) but doesn’t taste like it’s too healthy or something is missing. And the best part is that unlike most cookies, just one of these treats will make you feel satisfied and not addicted. That for me is the best part.
This recipe is a combination of two of my favorite treats: a flourless Anzac-like cookie combined with a crunchy chocolate layer. Both are gluten-free and can be made nut-free by substituting the walnuts with seeds like sunflower or pumpkin seeds.
You can make them separately if you want. To my surprise, they can last up to 2 weeks at room temperature in a sealed container! I discovered this after finding a few cookies I had forgotten about. I was sure they would be covered with moldy spots but no! They were just as good as the first day, just a little soft! So they will be great for a quick snack, after a workout, hiking, picnics, any time you need a little energy.
The crunchy chocolate wafer has a cool ingredient: popped quinoa! Who knew you this seed could be made that way! It is light, tastes a little nutty and packs a nice crunch! It is easy to make, and only takes a few minutes. All you need is a clean frying pan (no oil) and make sure not to pour too many seeds at once. If you crowd your pan, the seeds can burn instead of pop because they don’t have enough space to expand. Once you taste it, you will find all kinds of ways to use it like topping for salads, yogurt, granola, smoothies, and more.
These cookies have a rustic look but the two layers makes them special. They also go great with tea, and coffee.
Ultimate Flourless Oatmeal Quinoa Bars
- 1.5 cup quick oatmeal
- 2 ripe bananas
- 1/2 cup chopped mixed dried fruit (raisins, apricots, blueberries...)
- 1/2 cup unsweetened shredded coconut
- 1-2 tbsp maple syrup
- 1/2 cup chopped nuts or seeds
- 1 cup uncooked white quinoa
- 1 cup vegan chocolate chips
- 2 tbsp tahini (sesame seed butter)
- 1 tbsp agave or maple syrup
Pop the quinoa
- Heat up a clean frying pan. Pour1.5 cup of uncooked quinoa.
- Roast the seeds for 5-7 minutes making sure to shake the pan regularly. When the seeds start to pop it is done.
- Remove from the heat and set aside to cool down.
Prepare the oatmeal cookie layer
- Mash the 2 ripe bananas in a bowl. Add 1 tablespoon of tahini, and maple syrup.
- Slowly add the quick oatmeal, finely chopped dried fruit, nuts or seeds and fold until everything is well mixed.
- Preheat the oven at 375F. Oil or line with unbleached parchment paper a square shallow baking dish.
- Pour the mixture and smooth the top.
- Bake uncovered for 12-15 minutes until the sides and top are lightly brown.
- Set aside to cool down.
Prepare the chocolate wafer
- Melt the chocolate chips in a double boiler. Add the tahini at the end and stir.
- Pour the cooled down pupped quinoa in a medium bowl, add the melted chocolate and maple syrup.
- Using a spatula, mix the chocolate so that the quinoa is totally coated.
- Pour on top of the cooked oatmeal layer and set aside to cool down for a few hour.
- Refrigerate until ready to cut. Flip the large cookie on a board and cut in squares.
- Store in a sealed container.