Quinoa Breakfast Cookies Recipes

CHUNKY MONKEY VEGAN BREAKFAST COOKIES

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
• Whisk together the flaxseed meal and water, and set aside.
• Beat together peanut butter, syrup, banana and vanilla in a large bowl. Add flax egg and mix to combine.
• Pour in oats, quinoa flakes, baking powder, spices and salt to the bowl and stir together. Fold in chocolate chips, walnuts, dates and chia seeds.
• Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
• Bake cookies on center rack for 15 - 18 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
• Enjoy at room temp or slightly reheated in a microwave.

QUINOA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350F. Line a baking sheet with parchment paper
• Add the almond flour, maple syrup, baking powder, cinnamon, salt and oil, and process until the mixture comes together to from a dough . Make sure to scrape the sides of the bowl, so all the ingredients are well combined
• Wrap the dough in plastic wrap and refrigerate for 30 minutes. Don't skip this step or the dough will be too sticky to handle
• Cut 2 large pieces of parchment paper. Place the cookie dough on one of the pieces and place the other piece of parchment on top of the cookie dough. Using a rolling pin, flatten the cookie dough to about 1/4" thick
• Using a cookie cutter, cut out circles of dough and place them in the prepared baking sheet (if you don't have a cookie-cutter you can use the rim of a glass). Roll out the remaining dough and cut out more cookies. Repeat the process until you have used all the dough
• Bake for 10 minutes. Let the cookies cool completely and store them in an airtight container
• Enjoy plain, or with a filling (see note #1)

QUINOA COOKIES

Steps:

• Bring water and quinoa to a boil in a saucepan. Place a cover on the saucepan, reduce heat to medium-low, and cook at a simmer until the moisture is absorbed completely, 15 to 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Mix cooked quinoa, coconut, oats, flour, brown sugar, mashed bananas, applesauce, peanut butter, vanilla, salt, baking soda, and baking powder together in a large bowl. Fold chocolate chips into the quinoa mixture; drop by spoonful onto prepared baking sheets.
• Bake in preheated oven until browned around the edges, 20 to 25 minutes. Allow cookies to set up a few minutes before transferring to a cooling rack

QUINOA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350° F and line a baking sheet with parchment paper.
• Mash the banana and peanut butter together in a bowl with a fork.
• Stir in quinoa, rolled oats, nuts, berries, and spices.
• Scoop batter onto parchment paper and shape into 3 or 4 rounds with your hands or a spoon.
• Bake for 18 to 20 minutes, or until lightly browned and holding together.
• When cookies are completely cool, they can be stored in an airtight container or frozen.

QUINOA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350°F and line a large baking sheet with parchment paper.
• 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.
• 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.
• Add the wet ingredients to the bowl of dry ingredients and fold until just combined. Stir in the walnuts, pepitas, and cranberries.
• 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.
• When cookies are completely cool, they can be stored in an airtight container or frozen.

BREAKFAST COOKIES

Steps:

• Position a rack in the center of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
• If using a flax "eggs," in a clean coffee or spice grinder, process the flaxseeds to a fine powder. In a small bowl, whisk together the flax powder and water. Set aside to thicken for 10 minutes, whisking occasionally; it should be thick and viscous and the consistency of a beaten egg.
• In the bowl of a food processor fitted with the steel blade, process 3/4 cup of the oats to a flour (a few tweedy bits here and there, without any whole oats in the mix, are fine). Transfer the oat flour to a large bowl. To the bowl, add the remaining oats, coconut, cinnamon, baking powder, salt, and baking soda. Whisk to blend.
• In the food processor, combine the date paste, oil, maple syrup, and vanilla extract. Add the flax "egg" (or whole egg, if using) to the processor and blend until slightly aerated, 1 full minute.
• Scrape the wet ingredients into the bowl with the dry ingredients and stir until the dough is evenly moistened. Fold in the dried fruit. Let the dough rest for 10 minutes.
• Using a standard ice cream scoop, drop 9 quarter cupfuls of the dough onto the prepared baking sheet, spacing them evenly. Use your fingertips to flatten each cookie to a 1/2-inch thickness-the cookies will not spread much during baking. Bake until golden, about 30 minutes. You'll know they're done when their fragrance fills the kitchen, and the cookies are set enough that you can lift one off the sheet to make sure the bottom is a deep golden color, though the centers will still be soft.
• Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 3 days.