Preheat oven to 350 F/177 C. Grease your cookie sheets.
Rinse the quinoa 3-4 times, then place in a pan on the stove top with 2/3 cup of water. Bring to a boil, cover, turn heat to low, and simmer for 15-20 minutes, until all the water is absorbed. Uncover and set aside to cool.
In the meantime, mash the bananas (or let your mixer do it), then mix in the peanut butter, eggs, brown sugar, sugar, butter, and vanilla. Add in salt, baking soda, and baking powder.
Measure into your mixing bowl the coconut, oats, flours, and flaxmeal, then spread the quinoa on top. If the quinoa is still hot, let it sit there for about 5-10 minutes to cool before mixing in. (You want to let it cool so your batter won't be warm and melt the chocolate chips. Been there, done that. Got myself some chocolate batter.) Once the quinoa is cool, mix well.
Mix in the chocolate chips, cranberries, nuts and seeds, then drop heaping spoonfuls (about 1/4 cup) onto your prepared baking sheets. Flatten them out a bit, then bake at 350 F/177 C for about 18 minutes, or until the edges get golden brown.
Remove from oven and let cool on the pan for about 5 minutes before placing them on a cooling rack.
Store them in an airtight container at room temperature or in a zip-top bag in the freezer.