Quinoa Breakfast Cookies

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www.theconsciousplantkitchen.com

These Quinoa Breakfast Cookies are easy, healthy breakfast cookies naturally packed with 7 grams of protein with no protein powder needed.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/quinoa-breakfast-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Cool20

Total Time45

Servings: cookies

Calories: 272kcal

Author: Carine Claudepierre

Ingredients

½ cup Peanut Butter (Unsalted) (note 1)
½ cup Mashed Banana 1 large ripe banana (note 2)
¼ cup Maple Syrup (note 3)
3 tablespoons Coconut Oil (note 4)
1 teaspoon Vanilla Extract
1 cup Cooked Quinoa cooled (note 4)
1 ¼ cup Oat Flour (note 5)
1 teaspoon Baking Powder

Adds-in - optional

2 tablespoon Sunflower Seeds
⅓ cup Dairy-Free Dark Chocolate Chips

US Customary - Metric

Instructions

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.

Equipment

Notes

Note 1: You can swap peanut butter for almond butter, cashew butter, or sunflower seed butter if you have a nut allergy.

Note 2: You can swap for 1/2 cup unsweetened applesauce.

Note 3: Any liquid sweetener works like agave syrup or coconut nectar

Note 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.

Note 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.

Note 6: Any seeds works like sesame seeds, pumpkin seeds, or chopped nuts like walnuts or almonds.

Note 7: Or dried cranberries or dried raisins.

Storage: 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.

Nutrition