Te Quinoa Breakfast Cookies are easy, healthy breakfast cookies naturally packed with 7 grams of protein with no protein powder needed.
I’ve included the whole recipe just below, but don’t miss my baking tips, step-by-step pictures, and ingredient selection tips.
Podoba Ci się ten przepis?
Zostaw komentarz poniżej lub przejdź do naszego Facebook strona gdzie odpowiadam na (prawie) wszystkie komentarze, nasze strona Instagram dla inspiracji lub naszego Pinterest do zapisywania przepisów!
Quinoa Breakfast Cookies
Te Quinoa Breakfast Cookies are easy, healthy breakfast cookies naturally packed with 7 grams of protein with no protein powder needed.
Review
Udostępnij na Facebooku
Pin
Zapisz w e-mailu
Porcje: 10 cookies
Kalorie: 272 kcal
Skład
- ½ kubek Masło orzechowe (niesolone) - (notatka 1)
- ½ kubek Rozgnieciony banan - 1 large ripe banana (note 2)
- ¼ kubek Syrop klonowy - (notatka 3)
- 3 łyżka stołowa Olej kokosowy - (notatka 4)
- 1 łyżeczka Ekstrakt waniliowy
- 1 kubek Gotowana komosa ryżowa
- 1 ¼ kubek Domowa mąka owsiana - (notatka 5)
- 1 łyżeczka Proszek do pieczenia
Adds-in – optional
- 2 łyżka stołowa Ziarna słonecznika
- ⅓ kubek Ciemne chipsy czekoladowe bez nabiału
Instrukcje
- Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
- In a mixing bowl, add banana, mash and measure exactly 1/2 cup of mashed bananas. Remove the excess and freeze it for later to use in a smoothie.
- Add in peanut butter, maple syrup, melted coconut oil, and vanilla extract. Stir with a rubber spatula to incorporate.
- Fold in cooked quinoa, oat flour, baking powder, seeds, and chocolate chips.
- Combine until it forms a sticky cookie dough. Stir for a good 2 minutes to give the fiber in oat flour time to absorb the liquid in the dough. If too wet after that time, stir in an extra 1-2 tablespoons of oat flour.
- Using a lightly oiled cookie dough scoop, scoop some batter and release it on the prepared baking sheet. Repeat until no more batter left. I made 10 large cookies about 2 1/2 tablespoons batter each.
- Press down the top of each cookie with lightly oiled hand palm.
- Bake the cookies at 350 °F (180 °C) for 19-22 minutes or until the sides are nicely golden brown.
- Let them cool down for 10 minutes on the cookie sheet at room temperature, then transfer them onto a cooling rack.
Komentarz
Uwagi 1: You can swap peanut butter for almond butter, cashew butter, or sunflower seed butter if you have a nut allergy.
Uwagi 2: You can swap for 1/2 cup unsweetened applesauce.
Uwagi 3: Any liquid sweetener works like agave syrup or coconut nectar
Uwagi 4: Melted plant-based butter works as well or melted butter if you use dairy in your kitchen. Other light-flavor oils like olive oil works, but the cookies are a bit more fragile with it.
Uwagi 5: You can’t swap for almond flour or all-purpose flour. To make oat flour, blend rolled oats in a blender for 30-45 seconds, until fine like a flour. Make sure you use gluten-free oats if needed.
Uwagi 6: Any seeds works like sesame seeds, pumpkin seeds, or chopped nuts like walnuts or almonds.
Uwagi 7: Or dried cranberries or dried raisins.
Dyski: Store the cookies in the fridge in a sealed box for up to 4 days. Freeze the cookies in Ziploc bags for up to 1 month, thaw the day before at room temperature.
Wyposażenie
Odżywianie
serwowania: 1ciastko | Kalorie: 272kcal | Węglowodany: 28.6g | Białko: 6.9g | Gruby: 15.4g | Tłuszcz nasycony: 6.9g | Tłuszcz wielonienasycony: 2.8g | Tłuszcze jednonienasycone: 4.5g | Sód: 109.4mg | Potas: 270.2mg | Fiber: 2.8g | Cukier: 10g | Witamina A: 9.7IU | Witamina B12: 0.02µg | Witamina C: 1mg | Wapń: 70.4mg | Żelazo: 1.4mg | Magnez: 68.8mg | Fosfor: 171.7mg | Cynk: 1.4mg
Składniki i zamienniki
W tym akapicie znajdziesz wszystkie moje wskazówki dotyczące doboru odpowiednich składników. Pełny przepis wraz z proporcjami znajdziesz na karcie przepisu na dole wpisu!Przejdź do pełnego przepisu
You only need a few wholesome ingredients for these cookies. Here’s how to pick them.
- Masło orzechowe – This adds fat, protein, and flavor. Alternatives include other nut or seed butters like almond butter, cashew butter, or sunflower seed butter if you have nut allergies.
- Rozgnieciony banan – It provides sweetness, moisture, and binding. You can also use unsweetened applesauce for a different flavor profile.
- Syrop klonowy – This is a liquid sweetener that adds sweetness and moisture. Agave syrup or coconut nectar are good alternatives.
- Olej kokosowy – It adds moisture and fat, contributing to the cookie’s texture. Melted plant-based butter or other light-flavored oils like olive oil also work.
- Ekstrakt waniliowy – This enhances the overall flavor.
- Gotowana komosa ryżowa – This adds protein and texture. Ensure it’s cooled to prevent excess moisture in the dough.
- Mąka owsiana – This forms the base of the cookie, providing fiber and structure. You must use oat flour for this recipe, blending rolled oats into flour is a simple process. You can use gluten-free certified oats.
- Proszek do pieczenia – This helps the cookies rise slightly.
- Ziarna słonecznika – This adds texture and nutrients. Sesame seeds, pumpkin seeds, or chopped nuts like walnuts or almonds are good alternatives.
- Ciemne chipsy czekoladowe bez nabiału – These add sweetness and flavor. Dried cranberries or raisins can also be used.
How to Make Quinoa Breakfast Cookies
This recipe is super easy to whip up in just a few minutes. Here’s how to prepare it.
Pour all the liquid ingredients in a small mixing bowl and combine them.
Pour the dry ingredients on the top and stir to combine.
Line a baking sheet with parchment paper and form cookie dough balls.
Flatten the cookies and bake them at 350 °F (180 °C) for 19-22 minutes.
Porady Carine dotyczące pieczenia
Let me share a few more tips to make these cookies super easy for you, even if you’re a beginner.
- Cooled Quinoa Essential – Use fully cooled quinoa to avoid a wet, unmanageable dough.
- Oat Flour Hydration – Give the oat flour 2 minutes to absorb the liquid for the right dough consistency.
- Nawet rozmiar ciasteczek – Use a cookie scoop for uniform size and even baking.
- Gentle Pressing – Lightly oil your palm to press the cookies down without sticking.
- Golden Brown Indicator – Bake until the edges and middle turn golden brown for a crispier cookie.
- Różnorodność smaków – Change the add-ins for different flavors, chopped nuts or dried fruits are great options.
- Czas chłodzenia – Allow cookies to cool on the baking sheet for 10 minutes before moving to a rack.
- Rozwiązanie do przechowywania – Store in the fridge for up to 4 days, or freeze for longer storage.
- Thawing Tip – Thaw frozen cookies at room temperature the day before you want to eat them.
Is there any other type of flour than oat that can be used? I am allergic to oats.
I am pretty sure you can use almond flour with a pinch of flaxmeal as a binder. It won’t be as firm, you may need more almond flour to firm up the batter too, but it should deliver something tasty.
dobry
Dzięki !
Hi Carine. Would a frozen banana work for this recipe and if so, would you recommend thawing it first or just blending it up? Thank you in advance for any advice you can provide.
I would thaw the banana first, remove the extra juice/water released by the frozen banana, and then mash and measure the amount called by the recipe. You might need a little more or less banana as frozen banana will have a different moisture rate compared to fresh.
One more question. Would quinoa flour (blended at home) work the same or should it be just cooked quinoa?
Not at all, cooked quinoa is moist and soft, quinoa flour is dry and absorb moisture it will be a new recipe to create.
Thank you so very much for the response and suggestions. 🙂
Moja przyjemność!
It’s really nice recipe, well balanced, nice flavours. Well done, I’ll certainly make some more.
Dziękuję bardzo 🙂
Thank you ! I am so happy you enjoyed the cookies.
Dzięki !!
Moja przyjemność!
Is this recipe Diabetic Friendly as well?
I am not diabetic so I am unsure how much carbs you are allowed to eat, or which ingredients are fine for you. The cookie use wholesome ingredient but still have 28 grams of carbs from the added banana, and maple syrup, which I thick are way too high for diabetes.
You cannot sub the oat flour? I’m allergic to oats.
Well, I didn’t try something else yet, it doesn’t mean it couldn’t work with something else like all-purpose flour or all-purpose gluten-free flour. But any change you will do will definetly required new measurement and results in a change of texture in your cookies.
Delicious recipe! we all loved them.
Super easy to make. I made smaller cookies and managed to get 16 out of the batch!
Breakfasts became cool for kids!
Thank you for your lovely feedback!
Thanks for s great breakfast
Moja przyjemność!
to wspaniale