Description
Soft and chewy seedy quinoa breakfast cookies, naturally sweetened and packed with protein, fiber, and healthy fats. A perfect grab-and-go breakfast or snack.
Ingredients
Scale
- 1 cup cooked quinoa
- 1/2 cup rolled oats
- 1/4 cup almond flour
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 2 tablespoons chia seeds
- 2 tablespoons flax seeds
- 1/4 cup mashed banana
- 1/4 cup unsweetened applesauce
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the cooked quinoa, rolled oats, almond flour, pumpkin seeds, sunflower seeds, chia seeds, and flax seeds.
- In a separate small bowl, whisk together the mashed banana, applesauce, maple syrup, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the cinnamon, baking soda, and salt.
- Drop rounded tablespoons of the mixture onto the prepared baking sheet, shaping them into cookies.
- Bake for 15-20 minutes, or until the edges are golden brown and the centers are set.
- Let the seedy quinoa breakfast cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For gluten-free seedy quinoa breakfast cookies, ensure your oats are certified gluten-free.
- Store these healthy quinoa breakfast cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- These quinoa and seed breakfast cookies can also be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg