Description
Delicious and nutritious seedy quinoa breakfast cookies that are perfect for busy mornings.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 cup oats
- 1/2 cup almond butter (or sunflower seed butter)
- 1/4 cup maple syrup (or honey)
- 1/2 cup mixed seeds (pumpkin, chia, sunflower, etc.)
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 cup mini chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the cooked quinoa, oats, almond butter, maple syrup, and vanilla extract until fully combined.
- Stir in the mixed seeds and baking powder until just combined. Avoid over-mixing.
- Using a spoon or cookie scoop, portion out the dough onto the prepared baking sheet, flattening each ball slightly.
- Bake for 12-15 minutes until golden around the edges but still soft in the center.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
These cookies can be stored in an airtight container for up to five days. For longer storage, freeze them in a zip bag.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg