Name: Quinoa Breakfast Cookies
Total time: 30 min
Yield: 12 servings
Ingredients: 2 1/4 cup rolled oats, certified gluten-free; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp cinnamon; 1/2 tsp sea salt; 1/2 cup quinoa, cooked; 1 cup carrots, finely shredded; 2 tbsp ground flaxseed; 5 tbsp water, warm; 1/2 cup almond butter; 1/4 cup coconut oil, melted; 1/2 cup maple syrup; 1/4 cup walnuts; 1/4 cup pepitas; 1/2 cup dried cranberries

Estimate, per serving

Cal: 285
Protein: 7.5g
Carbs: 32g
Fat: 14.5g
Sodium: 210mg
Fiber: 4.5g

Ingredients

rolled oatscertified gluten-free: 3/8 cup
baking powder: 0.08 tsp
baking soda: 0.08 tsp
cinnamon: 0.08 tsp
sea salt: 0.08 tsp
quinoacooked: 0.08 cup
carrotsfinely shredded: 0.17 cup
ground flaxseed: 1/3 tbsp
waterwarm: 0.83 tbsp
almond butter: 0.08 cup
coconut oilmelted: 0.04 cup
maple syrup: 0.08 cup
walnuts: 0.04 cup
pepitas: 0.04 cup
dried cranberries: 0.08 cup

Method

01Preheat oven to 350°F and line a large baking sheet with parchment paper.
02Process 1 1/4 cup oats in a food processor into fine flour and measure out 1 cup.
03In a large bowl, stir together oat flour, remaining 1 cup whole oats, baking powder, baking soda, cinnamon, and sea salt.
04Fold in quinoa and shredded carrots, stirring until carrots are coated with flour.
05Combine flaxseed and warm water in a small bowl and set aside to thicken for 5 minutes.
06In a medium bowl, combine almond butter, coconut oil, and maple syrup and stir well.
07Stir flaxseed mixture into wet ingredients.
08Add wet ingredients to dry ingredients and fold until just combined.
09Stir in walnuts, pepitas, and cranberries.
10Scoop about 1/4 cup batter for each cookie onto the baking sheet.
11Bake for 15 to 18 minutes, or until lightly browned.16 min
12Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.5 min

Fits

Vegan
Vegetarian
Pescatarian
Gluten-free
Dairy-free
Egg-free
Soy-free