loveandlemons4.9
Quinoa Breakfast Cookies
These vegan quinoa cookies are a great quick breakfast or healthy snack! Made with carrots, quinoa, and oats, they're naturally sweetened and gluten-free.
👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●blender
- ●food processor
- ●pan
📝 Preparation Steps
1
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
2
Use a food processor or a blender to process the 1¼ cups rolled oats into a fine flour and measure out one level cup. In a large bowl, stir together the flour, the remaining 1 cup whole oats, baking powder, baking soda, cinnamon, and sea salt. Fold in the quinoa and then the shredded carrots, stirring until the carrots are completely coated with flour.
3
In a small bowl, combine the flaxseed and warm water and set aside to thicken for about ⏱️ 5 minutes. In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate. Stir in the flaxseed mixture.
4
Add the wet ingredients to the bowl of dry ingredients and fold until just combined. Stir in the walnuts, pepitas, and cranberries.
5
Scoop about ¼ cup of batter for each cookie onto the baking sheet. Bake for 15 to ⏱️ 18 minutes, or until lightly browned. Cool on the pan for ⏱️ 5 minutes and then transfer to a wire rack to finish cooling.
6
When cookies are completely cool, they can be stored in an airtight container or frozen.
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