Quinoa Breakfast Cookies
Ingredients:
- 170 g (1 cup) cooked quinoa
- 135 g (1 1/2 cups) rolled oats
- 48 g (1/2 cup) almond flour
- 2.3 g (1/2 tsp) baking soda
- 1.3 g (1/2 tsp) ground cinnamon
- 1.5 g (1/4 tsp) salt
- 1/2 cup mashed ripe banana (about 1 large banana)
- 80 ml (1/3 cup) maple syrup
- 64.5 g (1/4 cup) nut butter
- 30 ml (2 tbsp) neutral oil or melted coconut oil
- 4.3 g (1 tsp) vanilla extract
- 33.3 g (1/3 cup) dried cranberries or raisins
- 33.3 g (1/3 cup) chopped walnuts or pecans
- 2 tbsp chia seeds or ground flaxseed (optional)
Equipments:
Features:
Soy-Free
Refined Sugar-Free
Nutrition:
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Cook the quinoa ahead of time and let it cool completely — warm quinoa will make the dough too soft. About 1/3 cup dry quinoa yields roughly 1 cup cooked. Mash the banana well so it blends smoothly into the wet ingredients.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine the Dry Ingredients: In a large bowl, whisk together the oats, almond flour, baking soda, cinnamon, and salt.
- Combine the Wet Ingredients: In a separate bowl, mix the mashed banana, maple syrup, nut butter, oil, and vanilla until smooth.
- Combine & Fold In Mix-Ins: Pour the wet ingredients into the dry ingredients and stir to combine. Fold in the cooked quinoa, dried fruit, nuts, and chia seeds if using.
- Scoop & Flatten: Scoop 2-tablespoon mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with the back of a spoon — these cookies won't spread much on their own.
- Bake: Bake for 12-14 minutes, until the edges are lightly golden. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze baked cookies for up to 2 months.
Tip: These cookies are dense and don't spread, so flatten them to the thickness you want before baking.
Swap: Swap dried cranberries for chocolate chips, and nut butter for sunflower seed butter to make these nut-free.
Cooked quinoa adds protein and a pleasant chewy texture you don't get from oats alone. Mashed banana and maple syrup provide natural sweetness and moisture, so the cookies come together without eggs or refined sugar.
Quinoa Breakfast Cookies
Ingredients:
- 170 g (1 cup) cooked quinoa
- 135 g (1 1/2 cups) rolled oats
- 48 g (1/2 cup) almond flour
- 2.3 g (1/2 tsp) baking soda
- 1.3 g (1/2 tsp) ground cinnamon
- 1.5 g (1/4 tsp) salt
- 1/2 cup mashed ripe banana (about 1 large banana)
- 80 ml (1/3 cup) maple syrup
- 64.5 g (1/4 cup) nut butter
- 30 ml (2 tbsp) neutral oil or melted coconut oil
- 4.3 g (1 tsp) vanilla extract
- 33.3 g (1/3 cup) dried cranberries or raisins
- 33.3 g (1/3 cup) chopped walnuts or pecans
- 2 tbsp chia seeds or ground flaxseed (optional)
Equipments:
Features:
Why These Ingredients:
Cooked quinoa adds protein and a pleasant chewy texture you don't get from oats alone. Mashed banana and maple syrup provide natural sweetness and moisture, so the cookies come together without eggs or refined sugar.
Prep:
Cook the quinoa ahead of time and let it cool completely — warm quinoa will make the dough too soft. About 1/3 cup dry quinoa yields roughly 1 cup cooked. Mash the banana well so it blends smoothly into the wet ingredients.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine the Dry Ingredients: In a large bowl, whisk together the oats, almond flour, baking soda, cinnamon, and salt.
- Combine the Wet Ingredients: In a separate bowl, mix the mashed banana, maple syrup, nut butter, oil, and vanilla until smooth.
- Combine & Fold In Mix-Ins: Pour the wet ingredients into the dry ingredients and stir to combine. Fold in the cooked quinoa, dried fruit, nuts, and chia seeds if using.
- Scoop & Flatten: Scoop 2-tablespoon mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with the back of a spoon — these cookies won't spread much on their own.
- Bake: Bake for 12-14 minutes, until the edges are lightly golden. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
