Cooked Quinoa Breakfast Cookies
If you’re like me, you cook way too much quinoa and can only eat so many quinoa salads, lol! Well, problem solved, let’s make cookies instead! Recipe below.
2 flax eggs (2 Tablespoons ground flax seed and 1/3 cup water)
1/3 cup almond butter, warmed (or fav nut butter)
1/4 cup pure maple syrup
2 teaspoons pure vanilla extract
1 1/2 packed cups cooked quinoa (cooled)
1/2 cup oat flour (blend 1/2 cup rolled oats to make flour)
1/2 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger powder
Dash sea salt
1/2 cup rolled oats
1/2 cup vegan chocolate chips
1/2 cup chopped walnuts (or pecans, almonds, etc)
Preheat oven to 375F and line 2 baking sheets with silicone mats or parchment paper.
1:32 In a small bowl whisk your flax eggs and set aside to thicken.
1:45 In a medium bowl add almond butter, maple syrup and vanilla, stirring well until smooth. If your almond butter is too cold, this will be a bit tricky to do.
2:00 Add in the now thickened flax eggs and stir well.
2:07 Add in the cooled quinoa and stir.
2:17 Add oat flour, coconut flour, baking powder, baking soda, cinnamon, ginger, salt and mix well until all incorporated.
2:42 Add oats, chocolate chips, nuts and stir well.
3:00 Wet your hands to prevent sticking. Shape your batter into balls, place on the baking sheet and then gently press down to flatten. These cookies will not spread while baking. You can make about 14 small cookies or 8-10 larger ones. Remember to keep wetting your hands as you go along.
3:23 Top with a dash of sea salt and then bake for 15 minutes. The colour won’t change much but the bottom of the cookies will be a nice golden brown.
Store in the fridge. Makes 14 small cookies or 8-10 larger ones. Enjoy for breakfast or for a healthy snack.
Enjoy and cheers to living free 🙂
#breakfastcookies #veganbreakfastcookies #quinoacookies
Original of the video here