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Amazing 10-Minute Quinoa Breakfast Cookies

Quinoa Breakfast Cookies for January
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Grab these portable Quinoa Breakfast Cookies, packed with oats and dried fruit, for a quick and satisfying start to your January mornings or an easy snack.

Ingredients

Scale
  • 1 cup cooked quinoa
  • 1 cup rolled oats
  • 1/2 cup dried fruit (like raisins or cranberries)
  • 1/4 cup nut butter
  • 1/4 cup maple syrup or honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Optional: 1/4 cup chopped nuts or seeds

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the cooked quinoa, rolled oats, and dried fruit.
  3. In a separate smaller bowl, whisk together the nut butter, maple syrup (or honey), egg, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix well until just combined.
  5. Stir in the baking soda and salt. If using, add nuts or seeds now.
  6. Drop rounded tablespoons of dough onto the prepared baking sheet. Gently flatten each portion slightly with the back of a spoon.
  7. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Make sure your quinoa is fully cooled before mixing the dough.
  • Store leftover cookies in an airtight container at room temperature for up to 4 days.
  • You can substitute dried fruit with finely chopped dates or apricots.
  • These cookies freeze well; place parchment paper between layers before freezing.

Nutrition

Find it online: https://afripaket.com/quinoa-breakfast-cookies-for-january/