Description
Start your day with these delicious and healthy Vegan Quinoa Breakfast Cookies. They are packed with nutritious ingredients like oats, quinoa, and carrots, naturally sweetened with maple syrup, and are both vegan and gluten-free. Perfect for a quick breakfast on the go or a satisfying snack.
Ingredients
Scale
- 1 cup Oat Flour
- 1 cup Whole Rolled Oats
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon Sea Salt
- 1 cup Cooked Quinoa
- 1 cup Finely Shredded Carrots
- 1 tablespoon Ground Flaxseed
- 3 tablespoons Warm Water
- 1/2 cup Almond Butter
- 1/4 cup Melted Coconut Oil
- 1/4 cup Maple Syrup
- 1/2 cup Nuts and/or Seeds (e.g., Walnuts, Pepitas)
- 1/2 cup Dried Cranberries
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Blend rolled oats in a food processor until they turn into fine flour.
- Combine all the dry ingredients in a large bowl: oat flour, whole oats, baking powder, baking soda, cinnamon, and sea salt.
- Fold in the cooked quinoa and finely shredded carrots until they’re evenly distributed.
- Mix the ground flaxseed with warm water, and let it thicken for about 5 minutes.
- Whisk together almond butter, melted coconut oil, and maple syrup, then add the thickened flaxseed mixture.
- Combine the wet ingredients with the dry mixture and gently fold until just mixed. Stir in nuts/seeds and dried cranberries.
- Scoop approximately ¼ cup of the batter for each cookie onto the prepared baking sheet, spacing them apart.
- Bake in the preheated oven for 15 to 18 minutes, or until lightly browned on the edges.
- Let cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Optional: Drizzle with extra maple syrup before serving.
- Store in an airtight container for optimal freshness.
- Ensure certified gluten-free oats are used if preparing for someone with gluten sensitivities.
- Allow flaxseed mixture to thicken adequately for binding.
- Use freshly shredded carrots for best flavor and moisture.
- Do not overmix the dough to keep cookies soft and chewy.
- Customize with different nuts or dried fruits.
- These cookies freeze well for longer storage.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Quinoa Breakfast Cookies, Healthy Quinoa Breakfast Cookies, Nutritious Quinoa Cookies, Gluten-Free Quinoa Breakfast Cookies, Vegan Quinoa Breakfast Cookies, Easy Quinoa Breakfast Cookies, Make-Ahead Breakfast Cookies, Grab and Go Breakfast Cookies