Wholesome Quinoa Breakfast Cookies
These Wholesome Quinoa Breakfast Cookies are packed with protein and energy, making your breakfast feel like a treat. Perfect for busy mornings!
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
Store cookies in an airtight container in the fridge for up to one week. They freeze well for up to 3 months. Reheat in a toaster oven for a fresh-baked taste!