Quinoa Breakfast Cookies

Quinoa is a grain crop grown for its edible seeds. It is a highly nutritious food that is rich in protein, fibre, and essential minerals such as iron and magnesium. It also contains antioxidants. Incorporating quinoa into your diet can help improve digestion, support heart health, and promote healthy blood sugar levels.

This simple breakfast cookie recipe features quinoa as a plant-based protein source. These little cookies contain 3 plant-based foods (quinoa, oats and pepitas) and are a great on-the-go snack.

The texture is on point. Not too soft, not too hard! You can also get creative with the flavours; swap pepitas for dried fruit, coconut flakes, nuts or chocolate chips!

Always make sure to rinse quinoa before use. Rinsing quinoa is recommended to remove a natural coating called saponin, which can give the quinoa a bitter taste. Additionally, rinsing can help remove any dirt or debris that may be present on the quinoa.

Place it in a fine-mesh strainer and rinse under cold water for a few minutes, stirring occasionally.

Quinoa Breakfast Cookies (makes 9)

Ingredients

  • 1/2 cup quinoa

  • 1 teaspoon coconut oil

  • 1 tsp cinnamon

Batter

  • 1/4 cup peanut butter

  • 3 tbsp honey (or sweetener of your choice)

  • 1 tbsp coconut oil (melted)

  • 1 tsp vanilla

  • 1/2 cup oat flour

  • 1/2 tsp baking powder

  • 1/4 cup pepitas

Directions

  1. Preheat oven to 180°C and line a baking tray with baking paper.

  2. Rinse quinoa in a sieve and set aside.

  3. Melt coconut oil in a nonstick pan, then add rinsed quinoa and cinnamon. Cook quinoa for 5 minutes stirring regularly. Keep cooking until the quinoa dries out and the grains are golden and crispy. Set aside in a large bowl to cool.

  4. Add all ingredients for the batter and stir well to combine. Stir in quinoa.

  5. Scoop ~2 tbsp of batter per cookie and roll into a ball with greased hands. Place cookies on the lined baking tray and gently press to flatten.

  6. Bake for 8-10 minutes or until the sides of cookies are golden brown. Make sure you check them regularly while cooking.

  7. Allow cooling for 15 minutes before removing them from the baking tray. They need to cool down on the tray to become firm. Once firm, transfer to a cooling rack.

    *Store in an air-tight container for 3-5 days in the fridge.

RecipesEmilee Costelloplant protein, breakfast, quinoa, cookies