Wow friends, weâre more than halfway through out quinoa breakfast cookie marathon and I have seriously LOVED seeing all your creations. And Iâve had a ton of fun creating all the flavors.
Most of them have been on the fruitier side of things (like the Blueberry Muffin Quinoa Breakfast Cookies and Carrot Cake Quinoa Breakfast Cookies), but today weâre headed into breakfast-for-dessert territory. And you know what? This is hands down the best flavor combo on the planet.
CHOCOLATE PEANUT BUTTER. (and yes, it deserves all caps becauseâ¦itâs chocolate + peanut butter)
I was waffling between flavors this month, leaning towards the Raspberry Lemon ones that Iâve mentioned before, but realized that I was a bit late in the game for that summery flavor, so I went with your other top pick and you guysâ¦itâs worth it.
So very worth it.
These cookies taste like a cross between a fudgy brownie and a peanut butter cookie, but just like the other varieties are totally nutritious. No oils, no eggs, no dairy and no flours. But ALL the flavor.
And hereâs whatâs inside that make them perfect for breakfast:
- dietary fiber to keep you feeling full
- complex carbohydrates which digest slowly
- plant-based protein to keep your energized and fueled
- healthy fats to keep you full and satisfied
- natural sugars only to minimize blood sugar spikes and the afternoon crash
One thing that really sends these cookies over the top is that peanut butter drizzle on top.
Itâs made with a powdered peanut butter which I found on Amazon and have seriously fallen in love with. Itâs made from organic peanuts, where the fats have been removed and then sweetened ever so slightly with coconut sugar. All you have to do is add water and it turns into either a spreadable peanut butter OR you can make this drizzle!
The drizzle can be used on top of cookies (yes!), smoothie bowls, oatmeal, brownies, ice cream, you name it. And itâs got way less calories and fat than regular peanut butter, but tastes the exact same. Itâs really amazing! (hereâs the one I used)
For these chocolate peanut butter quinoa breakfast cookies, I did have to change up the standard recipe ever so slightly to accommodate the cacao powder, but itâs a teeny tiny change; just a little less oats and quinoa flakes. But the upside is youâre getting the antioxidants from the cacao AND theyâre super fluffy.
And thatâs it my friends! We have four more cookie flavors left in the year and I kind of have them planned out already, but if you have ideas or thoughts, let me know in the comments! Hereâs what Iâm thinking for the next few months:
- September: Mocha Chocolate Chip
- October: Toasted Pecan + Coconut
- November: Apple Cinnamon
- December: Cranberry Orange
Donât forget to snap a pic and share it on social if you make these beauties. You can tag @simplyquinoa or use #simplyquinoa OR #quinoabreakfastcookies in your post, and Iâll be sure to find it and give you some love in return. Love, love, LOVE seeing your pictures!
Chocolate Peanut Butter Quinoa Breakfast Cookies
Author: Alyssa Rimmer
Serves: 14 - 15
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), or a regular egg
- Â½ cup peanut butter
- Â¼ cup pure maple syrup
- 1 medium banana, mashed (+ slices for topping, optional)
- 1 teaspoon vanilla extract
cup rolled oats
cup quinoa flakes
- Â¼ cup raw cacao or unsweetened cocoa powder
- 1 teaspoon baking powder
- Â½ teaspoon salt
- Â¼ cup powdered peanut butter
- 3 - 5 tablespoons water
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Whisk together the flaxseed meal and water, and set aside.
- Beat together peanut butter, syrup, banana and vanilla in a large bowl. Add flax egg and mix to combine.
- Pour in oats, quinoa flakes, cacao powder, baking powder, salt to the bowl and stir together.
- Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Flatten them gently with the back of a spoon or spatula.
- Bake cookies on center rack for 13 - 15 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
- For the drizzle, stir together the peanut butter powder and water, starting with 3 tablespoons water and adding more from there. You want it to be thinner than traditional peanut butter. Drizzle on to the cookies (or use a plastic squeeze bottle).
- Enjoy the cookies at room temp or slightly reheated in a microwave.
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