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Wholesome Quinoa Breakfast Cookies

Delicious and nutritious breakfast cookies made with quinoa, oats, and almond butter, perfect for busy mornings or a sweet snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked quinoa Cooked and cooled
  • 1 cup oats Old-fashioned or quick oats
  • 1/2 cup almond butter Or any nut butter
  • 1/4 cup maple syrup Or agave syrup
  • 1/4 cup seeds Pumpkin, sunflower, or chia seeds
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Optional Add-ins
  • 1/2 cup chocolate chips Or dried fruit

Method
 

Baking Preparation
  1. Preheat your oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper.
  2. In a large bowl, mix together the cooked quinoa, oats, almond butter, maple syrup, vanilla extract, baking soda, and salt until well combined.
  3. Stir in the seeds and any optional ingredients.
  4. Scoop tablespoon-sized portions of the mixture onto the prepared baking sheet, flattening them slightly.
  5. Bake for 15-20 minutes, or until the edges turn golden.
  6. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For a crunchier texture, try toasting the oats before mixing. Store in an airtight container at room temperature for 3-4 days, in the fridge for up to a week, or freeze for up to a month.