I just arrived back from a week long trip to Prince Edward Island and while I’m certainly feeling refreshed and relaxed, the mountainous to-do list, my disorganized apartment, my empty fridge and getting my butt back in gear for workouts, already is making vacation seem like ages away.

It’s funny how that happens, right? When you’re away you are able to forget about life for a while, but as soon as you get back home, it just picks back up right where we left off. And you’re really just left with great memories, some peace of mind, and a little bit of a tan if we’re lucky.

But now that I’m back, trying to get into the swing of things again, sharing the quinoa breakfast cookie flavor for June felt like a comfortable place to start.

Because by now, with our monthly breakfast cookie series hitting #6, it’s one of those constants that we can always come back to no matter how crazy life seems to get.

So now, it’s time to introduce you to this month’s cookie flavor: Sea Salt + Date Quinoa Breakfast Cookies!

Initially the idea for these was more of a salted caramel flavor, but after testing them a few times, I decided the flavor was less caramel-y and more of just a subtle sweetness with chewy date pieces. So they’re sea salt + date quinoa breakfast cookies and they are D-E-L-I-S-H!

We’ve changed this version up just slightly by using a date puree to sweeten them instead of maple syrup. If you haven’t ever made a date puree, you’re in for a treat. It’s kind of like a thick caramel, but a little bit less sweet, yet every bit as decadent.

And it’s super easy to make. All you have to do is soak some dates (for about 15 minutes), then blend them up until they’re smooth and creamy. You’re definitely going to want to have a high powered blender or food processor, because it can be a little tricky to get them smooth.

I used my BlendTec Twister Jar, but I think a Vitamix or even a food processor would also do the trick.

And you know, you also don’t have to really worry about the puree being totally smooth; if there’s some bits of date left over, that’s fine! It will give some texture to the cookies and having a few chunks of chew date inside is actually kind of perfect.

For the sea salt bit, I simply sprinkled my cookies with some Maldon sea salt flakes. It added just the right amount of saltiness without overpowering the entire flavor. Plus the balance of sweet and salty makes these an even more epic dessert breakfast.

What do we love about these cookies? For starters you can make them in just one bowl. Second, they are naturally gluten-free, vegan and don’t need any refined sugar. They’re also high in protein, fiber, healthy fats AND complex carbohydrates, so they end up filling you up and giving you sustained energy all morning long.

These cookies are double as the perfect pre- or post-workout snack. I love to toss a few in my bag on my way out the door so that if I have to run errands after my yoga or spin class, I can just nibble on these cookies and not worry about falling prey to my ravenous hunger and reaching for unhealthy options. They can provide a quick boost of energy and also help you recover.

So…let’s recap the flavors we have so far:

• January: Chunky Monkey
• February: Blueberry Muffin
• March: Peanut Butter + Jelly
• April: Lemon Poppy Seed
• May: Snickerdoodle
• June: Sea Salt + Date

And for the next month…it’s up to you!

What flavor would you like to see for July?

• Matcha Latte
• Strawberry “Cheesecake”
• Lemon Raspberry
• Chocolate Peanut Butter
• or…something different?

Let me know your vote in the comments below and we’ll see which one wins!

xo Alyssa

4.5 from 2 reviews

Sea Salt + Date Quinoa Breakfast Cookies

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Author: Alyssa Rimmer

Serves: 12 - 14 cookies

Ingredients

• for the date puree:
• 10 medjool dates, pitted + soaked in warm water for at least 10 minutes
• 3 tablespoons plant milk of choice
• ½ teaspoon salt
• for the cookies:
• 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
• ½ cup almond butter
• ¼ cup date puree
• 2 tablespoons maple syrup (or plant milk for lower sugar option)
• 1 medium banana, mashed
• ½ cup rolled oats
• ½ cup quinoa flakes
• 1 teaspoon baking powder
• ½ vanilla bean powder (or extract)
• ¼ teaspoon salt
• 2 tablespoons chia seeds (optional)
• Topping: sea salt flakes (I like Maldon)

Instructions

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. Drain dates and add them, along with the milk and salt, to high-powered blender or food processor. Blend on high until smooth. (you may have to stop and scrape the sides down occasionally)
3. Whisk together the flaxseed meal and water, and set aside.
4. Beat together almond butter, date puree and banana in a large bowl. Add flax egg and mix to combine.
5. Pour in oats, quinoa flakes, baking powder, vanilla and salt, and stir together. Fold in chia seeds.
6. Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Gently flatten them and then sprinkle with the sea salt flakes.
7. Bake cookies on center rack for 15 - 17 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.
8. Enjoy at room temp or slightly reheated in a microwave.

Notes

*You will probably have leftover date puree, so just put it in a sealed container and store it in the fridge/freezer!

3.5.3208

WW SmartPoints: 5

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