Toasted Coconut Quinoa Breakfast Cookies
Mar 29, 2015 in breakfast, dairy-free, dessert, epicurious, recipes, taste, baking with quinoa, banana, breakfast cookies, cashew butter. Read the original on: Simply Quinoa
I’ve been testing something pretty awesome for you the last few days: quinoa breakfast cookies.
I’m sure you’ve seen oatmeal breakfast cookies before, and perhaps even made them yourself, but I wanted to give them an even healthier spin by adding quinoa flakes.
Quinoa flakes are one of my favorite ways to use quinoa, especially in breakfast foods. Not only do they make great hot cereal, but they’re also are a wonderful addition to pancakes, waffles, granola and now, cookies.
I find that quinoa flakes are a great alternative (or complement in this case) to oats. For those who are sensitive to oats, you can often use quinoa flakes in place of them. But I also like quinoa flakes because unlike oats, they don’t make the recipe feel heavy, and they add just a touch more protein.
These flourless quinoa breakfast cookies are the perfect way to start your day. I mean of all they’re cookies, so there’s one reason to fall in love. Who doesn’t want to be able to eat nutritious and delicious cookies for breakfast? Pretty much a dream come true for yours truly.
Aside from that fact, these cookies are full of tons of healthy goodies. The base is organic creamy cashew butter, which has been sweetened with local honey and an overly ripe banana, then mixed with a combination of chewy oats, light quinoa flakes, toasted coconut and omega-3 packed chia seeds.
But let don’t their simple ingredient list fool you.
These cookies are flavorful, rich and full of fiber, complex carbohydrates and healthy fats. So basically, they’ll fuel you up and help keep you full all morning long. Plus, they make a great on-the-go breakfast so make a big batch tonight and have them for breakfast for the rest of the week!
Happy cookie eating 
xx Alyssa
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Toasted Coconut Quinoa Breakfast Cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 10 - 12 cookies
Serving Size: 1 - 2 cookies
Ingredients
- 1/2 cup creamy cashew butter (or nut butter of choice)
- 1/4 cup honey (or maple syrup)
- 1 medium ripe banana, mashed
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup gluten-free oats (or oats of choice)
- 1/2 cup quinoa flakes
- 1 teaspoon baking powder
- Pinch of salt
- 1/2 cup coconut flakes
- 2 tablespoons chia seeds
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Toast the coconut flakes in a dry skillet over medium heat until golden brown. Set aside to let cool.
- Add cashew butter, honey, banana, egg and vanilla in a large bowl. Mix until combined. Add oats, quinoa flakes, baking powder and salt to the bowl and stir together. Fold in toasted coconut and chia seeds.
- Spoon 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
- Bake cookies on center rack for 15 - 18 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.
- Enjoy at room temp or slightly reheated in a microwave.
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http://www.simplyquinoa.com/toasted-coconut-quinoa-breakfast-cookies/Copyright © 2010-2014 by Simply Quinoa, All Rights Reserved. This recipe, and the photos associated with this recipe, are the property of Simply Quinoa. Do not duplicate this recipe without written consent by its owner.
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The post Toasted Coconut Quinoa Breakfast Cookies appeared first on Simply Quinoa.
Read the original on: Simply Quinoa
Simply Quinoa, Alyssa Rimmer
I'm Alyssa, the writer and photographer behind the gluten-free website Simply Quinoa. My passion is creating wholesome, nutrient-rich recipes all with a little quinoa twist.
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