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Wholesome Quinoa Breakfast Cookies

Delicious and nutritious breakfast cookies made with quinoa and oats, perfect to kickstart your day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: Healthy, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cooked quinoa
  • 1 cup oats Ensure oats are certified gluten-free if needed.
  • 1/2 cup almond butter Can substitute with any nut butter.
  • 1/4 cup maple syrup Can substitute with agave syrup.
  • 1/4 cup seeds (pumpkin, sunflower, or chia) Optional mix of seed types is allowed.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt Essential for balancing sweetness.
  • to taste chocolate chips or dried fruit Optional add-ins.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a baking sheet or line with parchment paper.
  2. In a large bowl, mix together the cooked quinoa, oats, almond butter, maple syrup, vanilla extract, baking soda, and salt until well combined.
  3. Stir in the seeds and any optional ingredients such as chocolate chips.
  4. Scoop tablespoon-sized portions of the mixture onto the prepared baking sheet, flattening them slightly.
Baking
  1. Bake for 15-20 minutes, or until the edges turn golden.
  2. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store these cookies in an airtight container for about 5-7 days in the fridge or freeze them for up to a month. Reheat in the microwave for a quick treat.