Quinoa Breakfast Cookies
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
4.9 out of 5 stars
(72)
Ingredients
12 cookies
- 1 cup oat flour
- 1 cup whole rolled oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- ½ cup cooked quinoa
- 1 cup finely shredded carrots
- 2 tablespoons ground flaxseed + 5 tablespoons warm water
- ½ cup almond butter
- ¼ cup coconut oil, melted
- ½ cup maple syrup
- ½ cup nuts and/or seeds (walnuts + pepitas)
- ½ cup dried cranberries
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Preparation
Step 1
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Step 2
Use a food processor or a blender to process the 1¼ cups rolled oats into a fine flour and measure out one level cup. In a large bowl, stir together the flour, the remaining 1 cup whole oats, baking powder, baking soda, cinnamon, and sea salt. Fold in the quinoa and then the shredded carrots, stirring until the carrots are completely coated with flour.
Step 3
In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes. In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate. Stir in the flaxseed mixture.
Step 4
Add the wet ingredients to the bowl of dry ingredients and fold until just combined. Stir in the walnuts, pepitas, and cranberries.
Step 5
Scoop about ¼ cup of batter for each cookie onto the baking sheet. Bake for 15 to 18 minutes, or until lightly browned. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
Step 6
When cookies are completely cool, they can be stored in an airtight container or frozen.
Step 7
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Chef's notes
Be sure to use certified gluten-free oats to make these gluten-free.
They’re best straight out of the oven, but they also freeze incredibly well.
