Wholesome Quinoa Breakfast Cookies that Make Mornings More Fun!
Ever dreamt of cookies that are not just sweet but also wholesome and healthy? These Wholesome Quinoa Breakfast Cookies are here to make your breakfast feel like a treat! Packed with protein and energy, they’re perfect for those busy mornings when you want something quick and satisfying. Plus, who wouldn’t want a cookie in the morning? Let’s dig in!
Why Make This Recipe
Why not, right? Here are a few reasons you’ll fall in love with these cookies:
- Easy Cleanup: One bowl is all you need! Spend less time washing dishes and more time loving life.
- Family-Friendly: Kids adore them, and you can feel good about handing them a healthy snack (because you know they won’t complain).
- Customizable: Feel free to throw in whatever extras you’ve got lying around — chocolate chips, nuts, or dried fruit.
Ingredients
You don’t need fancy stuff — just these basics!
- 1 cup cooked quinoa
- 1 cup oats
- 1/2 cup almond butter (or any nut butter)
- 1/4 cup maple syrup (or agave syrup)
- 1/4 cup seeds (pumpkin, sunflower, or chia)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: chocolate chips or dried fruit
Directions
Let’s get baking! Follow these simple steps:
- Preheat the oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper.
- In a large bowl, mix together the cooked quinoa, oats, almond butter, maple syrup, vanilla extract, baking soda, and salt until well combined.
- Stir in the seeds and any optional ingredients (like those beloved chocolate chips).
- Scoop tablespoon-sized portions of the mixture onto the prepared baking sheet, flattening them slightly.
- Bake for 15-20 minutes, or until the edges turn golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Make Wholesome Quinoa Breakfast Cookies (Overview)
This process is a breeze! You’ll blend ingredients into a delicious mixture, scoop them onto a baking sheet, and let the magic happen in the oven. Pro tip: Stir the ingredients well; nobody wants a dry cookie, right? The gooey almond butter pulls everything together like a warm hug!
How to Serve Wholesome Quinoa Breakfast Cookies
Serving these cookies is as delightful as making them! Imagine biting into a golden, chewy cookie with a hint of nuttiness and the satisfying crunch of seeds. Pair them with a side of fresh fruit or yogurt. They look stunning next to a steaming cup of coffee or tea. Your breakfast spread just got a glow-up!
How to Store Wholesome Quinoa Breakfast Cookies
Planning to bake a batch for the week? Store these cookies in an airtight container in the fridge for up to one week. Prefer to make them ahead? Freeze them for up to 3 months! Just pop them in the toaster oven for a few minutes to enjoy that fresh-baked flavor again.
Tips to Make Wholesome Quinoa Breakfast Cookies
Here are some quick insider tricks for cookie success:
- Don’t skip the quinoa: It’s the secret hero that gives these cookies their protein boost!
- Try different nut butters: Peanut butter lovers, rejoice! You can use whatever you please.
- Add a pinch of cinnamon: If you’re feeling fancy, it adds a lovely warmth.
Variation
Want to switch things up? Try swapping the almond butter for sunflower seed butter to make these cookies nut-free. You can also experiment with flavors by adding a little cocoa powder or coconut flakes for a tropical twist!
FAQs
Can I use a different sweetener?
Absolutely! You can substitute with honey or any sweetener of choice. Just remember that each swap might slightly alter the flavor and texture.
Can I make these cookies vegan?
You bet! Just ensure your nut butter and sweetener are vegan-friendly, and you’ve got a plant-based treat.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to a week. These cookies freeze well too, so feel free to stash some away for a later treat!
📌 Pin this recipe for your next cozy dinner night!
Wholesome Quinoa Breakfast Cookies
Ingredients
Main ingredients
- 1 cup cooked quinoa Quinoa should be fully cooked and cooled.
- 1 cup oats Old-fashioned rolled oats work best.
- 1/2 cup almond butter You can use any nut butter of your choice.
- 1/4 cup maple syrup Substitute with agave syrup if desired.
- 1/4 cup seeds Choose from pumpkin, sunflower, or chia seeds.
- 1 teaspoon vanilla extract Enhances the flavor of the cookies.
- 1/2 teaspoon baking soda Helps cookies rise.
- 1/2 teaspoon salt Enhances the overall flavor.
- optional chocolate chips or dried fruit Feel free to include any extras you like.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper.
- In a large bowl, mix together the cooked quinoa, oats, almond butter, maple syrup, vanilla extract, baking soda, and salt until well combined.
- Stir in the seeds and any optional ingredients (like chocolate chips or dried fruit).
- Scoop tablespoon-sized portions of the mixture onto the prepared baking sheet, flattening them slightly.
- Bake for 15-20 minutes, or until the edges turn golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Printable Recipe Card
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