When mornings are too rushed to make a healthy breakfast (we get it!), input seedy quinoa breakfast cookies! Those chewy, gratifying, calmly sweetened cookies characteristic entire grains and nutrient-packed seeds to stay you nourished at the cross.
Nut-free and meal prep-friendly, those tasty cookies are ideal for faculty lunches, snacks, or any time you’re too rushed to make breakfast! Simply 1 bowl and 25 mins required. Allow us to display you the way!
Those breakfast cookies are severely breakfast-worthy! Why? As a result of they’re full of 5 grams of protein in line with cookie, wealthy in minerals (hi, magnesium!), and sweetened with only a contact of maple syrup.
Plus, there’s no flour in sight, only a base of entire grains + seeds: QUINOA, oats, pumpkin seeds, hemp seeds, and chia seeds! And as a substitute of butter, they depend on tahini (sesame seed paste) for overall seedy perfection.
Making those cookies could also be severely easy, particularly while you’ve were given leftover quinoa round that must be used up in an instant! Merely stir the whole thing in combination, form the dough into balls, flatten reasonably, and bake.
After baking, your cookies will likely be golden brown at the out of doors and comfortable and chewy at the inside of.
We predict you’ll LOVE those quinoa breakfast cookies! They’re:
Fulfilling
Healthy
Evenly sweetened
Simple to make
Vegan + gluten-free
& SO scrumptious!
Experience them any time you wish to have a snappy grab-and-go breakfast or snack or are yearning a extra healthy cookie. And since they’re nut-free, they’re the very best deal with to pack in lunch bins!
Extra Breakfast Cookie Recipes
When you do that recipe, tell us! Depart a remark, fee it, and don’t disregard to tag a photograph @minimalistbaker on Instagram. Cheers, pals!
Servings 12 (Cookies)
Save you your display screen from going darkish
- 2/3 cup cooked quinoa (measured after cooking)
- 1/2 cup rolled oats (be sure that gluten-free as wanted)
- 1/4 cup uncooked pumpkin seeds (unsalted)
- 2 Tbsp hemp seeds (hulled)
- 2 Tbsp chia seeds
- 1/2 cup tahini (creamy, drippy // to find our tahini evaluation right here)
- 1/4 cup maple syrup*
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup semisweet chocolate chips (not obligatory // be sure that dairy-free as wanted)
-
If you don’t have already got cooked quinoa, get ready it at the moment within the Speedy Pot or at the stovetop — scant 1/4 cup raw quinoa will yield ~2/3 cup (124 g) cooked.
-
Preheat the oven to 350 levels F (176 C) and line a baking sheet with parchment paper. Put aside.
-
To a medium blending bowl, upload cooked quinoa, rolled oats, pumpkin seeds, hemp seeds, and chia seeds and stir neatly to mix. Subsequent, upload tahini, maple syrup, baking soda, sea salt, and not obligatory chocolate chips. Stir neatly to completely incorporate.
-
Scoop out dough in 1 ½ Tbsp quantities (we adore the usage of this scoop) and position at the ready baking sheet — recipe as written will have to make 12 cookies. You’ll be able to position them shut in combination as they don’t extend. Gently press them with the palm of your hand then bake for 13-Quarter-hour till the perimeters are golden brown. Let cookies cool for 5-10 mins earlier than moving to a cord rack to chill totally.
-
Leftover cookies will stay in an hermetic container at room temperature for as much as 2-3 days or within the fridge for as much as 4-5 days or freezer for 1 month or longer.
Serving: 1 cookie Energy: 157 Carbohydrates: 11.5 g Protein: 5 g Fats: 11.2 g Saturated Fats: 1.6 g Polyunsaturated Fats: 5 g Monounsaturated Fats: 4.1 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 83 mg Potassium: 137 mg Fiber: 2.9 g Sugar: 4.3 g Nutrition A: 2 IU Nutrition C: 0 mg Calcium: 30 mg Iron: 1.7 mg
