Greatest plates · Breakfast

Quinoa Breakfast Cookies

Name: Quinoa Breakfast Cookies
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup oat flour, or blend rolled oats into flour; 1 cup rolled oats, whole; ½ tsp baking powder; ½ tsp baking soda; ½ tsp cinnamon; ½ tsp sea salt; ½ cup cooked quinoa, leftover, cooled; 1 cup carrots, finely shredded; 2 tbsp ground flaxseed; 5 tbsp warm water; ½ cup almond butter; ¼ cup coconut oil, melted; ½ cup maple syrup; ⅛ cup walnuts, roughly chopped; ⅛ cup pepitas; ½ cup dried cranberries

Cooked quinoa and oats bound with maple syrup into soft, carrot-cake-spiced cookies. Vegan.

Serves 12Prep 15 minCook 18 minBreakfastVegan

Containsgluten · nuts

Inspired by a recipe from Love and Lemons ↗

Protein 9%Carbs 45%Fat 46%

About 215 kcal a serve — 5 g protein, 24 g carbs, 11 g fat. Each segment is that macro's share of the calories, within about 10%.

AI-generated for KalaPlate

Ingredients

Serves 12

Method

Heat the oven

175°C

Preheat the oven to 175°C and line a large baking sheet with parchment paper.

Combine the dry ingredients

Mix all

If making your own oat flour, blend rolled oats in a food processor for about a minute and measure one level cup. In a large bowl, stir together the oat flour, remaining whole oats, baking powder, baking soda, cinnamon and sea salt. Fold in the quinoa and then the shredded carrots, stirring until the carrots are fully coated with flour.

In the bowlMix dry →

oat flour

rolled oats

baking powder

baking soda

cinnamon

sea salt

cooked quinoa

carrots

Make the flax egg

Rest

In a small bowl, combine the ground flaxseed and warm water and set aside to thicken for about 5 minutes.

In the bowlFlax egg →

ground flaxseed

warm water

5 min

Mix the wet ingredients

Whisk

In a medium bowl, combine the almond butter, melted coconut oil and maple syrup and stir well to incorporate. Stir in the thickened flaxseed mixture.

In the bowlMix wet →

almond butter

coconut oil

maple syrup

Bring it together

Fold

Add the wet ingredients to the bowl of dry ingredients and fold until just combined. Stir in the walnuts, pepitas and cranberries.

In the bowlFold in →

walnuts

pepitas

dried cranberries

Scoop and bake

Bake

Scoop about ¼ cup of batter for each cookie onto the baking sheet. Bake for 15 to 18 minutes, or until lightly browned.

15–18 min · 175°C

Cool

Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to finish cooling.

5 min

Cook's noteLet the cookies fully cool on the sheet before moving them so they set up and don't crumble; use certified gluten-free oats to keep them gluten-free.

Estimated per serve

215 kcal · 5 g protein · 24 g carbs · 11 g fatestimates, within ~10%

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Opening the recipe box…

Cookies

Ingredients

Method

Heat the oven

Combine the dry ingredients

Make the flax egg

Mix the wet ingredients

Bring it together

Scoop and bake

Cool

More recipes like this

Ingredients

Method

Heat the oven

Combine the dry ingredients

Make the flax egg

Mix the wet ingredients

Bring it together

Scoop and bake

Cool

More recipes like this