Even though Thanksgiving is officially behind us, it still feels like weâve got a lot of the holiday season to come. Decorations are starting to pop up around the city, you can Christmas trees lit up on apartment windows, and I find myself craving cookies pretty much all the time.
Iâd like to dedicate the entire month of December to cookies, but I think you might get a little tired of all the sweetness, so I promise to give you a balance of sweet and savory, all the while making sure everything is packed with nutrition. Weâve technically still got a few more days until itâs December, but weâre starting cookie season off with these healthy Cranberry Orange Quinoa Breakfast Cookies.
When I asked in last monthâs post (if you havenât tried the Apple Pie Quinoa Breakfast Cookies, you MUST), this flavor won by a landslide!
By now Iâm sure you know the basic formula of my quinoa breakfast cookies: flaxseed egg, nut butter, maple syrup and a fruit puree. This makes them extremely customizable and easy to change the flavors around. From evidence For these ones, I
If youâre new to our quinoa breakfast cookie extravaganza, Iâll quickly fill you in. Last year I created my first ever recipe: Toasted Coconut Quinoa Breakfast cookies. When those took off, I created another flavor, and then another flavor and by the time January of 2016 rolled around, I realized without really trying, we had created a monthly recurring theme on the blog quinoa break as From evidence For these ones, I
So I decided to make myself a challenge: create 12 different quinoa breakfast cookie recipes, one for each month of the year.
Now that weâre in November, weâre almost through all twelve. Itâs been super fun putting all these different flavors together, getting your votes each month and seeing all your pictures on social media.
I canât say for any of you, but so far my favorite flavors have been the Chunky Monkey Quinoa Breakfast Cookies and the Chocolate Peanut Butter Quinoa Breakfast Cookies. (I kind of have a thing for chocolate in case you canât tell!)
With only two more recipes to go, as well as the fact that weâre moving into Christmas cookie season, todayâs flavor, as well as next monthâs, is going to be holiday themed.
Weâre going with the classic combination of orange and cranberry, opting for a combination of fresh squeezed orange juice and zest to get that bright citrus flavor. For the tartness, we have organic dried cranberries, which have a lovely chewy texture and a welcome burst of sweetness with each bite.
These remind me of oatmeal raisin cookies, but better.
Theyâre soft and chewy, with a mild sweetness and perfectly golden brown edges. Theyâre also packed with wholesome ingredients like oats, quinoa flakes, almond butter and flax, and are rounded out with warm spices like cinnamon and nutmeg. Theyâre the ultimate holiday cookie in my opinion; festive and easy to make, and would certainly win over the taste buds of your cookie swapping friends.
But the best part of all is that these little beauties are healthy enough for breakfast! So it makes eating cookie after cookie totally acceptable in my book
Hope you enjoy them as much as I have! And make sure to check back in mid-December as Iâll be sharing my last and final breakfast cookie flavor: gingerbread!
Cranberry Orange Quinoa Breakfast Cookies
Author: Alyssa Rimmer
Serves: 14 - 16 cookies
- 1 flax egg (or regular egg)
- Â½ cup almond butter
- 1 medium banana, mashed
- 2 tablespoons orange juice
- 2 tablespoons maple syrup
- Â½ cup rolled oats
- Â½ cup quinoa flakes
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- Â½ teaspoon nutmeg
- Â¼ teaspoon sea salt
- Zest of 1 orange (about 1 tablespoon)
cup dried cranberries (preferably fruit juice sweetened)
- Preheat the oven to 350ÂºF and line a baking sheet with parchment paper.
- Combine flax egg, almond butter, banana, orange juice and maple syrup in a large bowl. Beat together until smooth.
- Add oats, quinoa flakes, baking powder and spices and stir to combine. Fold in orange zest and cranberries.
- Scoop 1 - 2 tablespoons of batter onto the prepared baking sheet and repeat until no dough remains. Bake on the center rack for 12 - 14 minutes until the edges are golden brown.
- Cool on the pan for 5 minutes, then transfer to a wire rack and cool completely.
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