Description
These Pumpkin Spice Quinoa Breakfast Cookies are a wholesome and delicious fall-inspired treat, combining the nutty flavor of quinoa with seasonal pumpkin and warm spices. Perfect for a healthy breakfast, an energizing snack, or a post-workout boost, these cookies offer a delightful balance of protein, fiber, and natural sweetness.
Ingredients
Scale
Quinoa
- 1 1/2 cups water
- 3/4 cup quinoa (raw)
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup coconut sugar (or substitute with granulated sugar)
- 1/4 cup ground flax seeds
- 1 tbsp Pumpkin Spice Mix
- 1/8 tsp sea salt
Wet Ingredients
- 1/2 cup pureed pumpkin
- 2 tbsp oil (such as vegetable or canola oil)
- 1 tsp vanilla extract
- 1 egg white (equivalent to 2 tbsp + 1 tsp)
- 2 tbsp maple syrup
Optional Topping
- 1/2 cup fat-free whipped topping
Instructions
- Rinse Quinoa: Add quinoa to a fine mesh strainer and rinse well under cold water to remove any bitterness and debris.
- Cook Quinoa: In a saucepan, combine water and rinsed quinoa. Cover and bring to a boil over medium-high heat. Once boiling, reduce heat to low and let it simmer, covered, for 15 minutes until quinoa is tender and water is absorbed. Remove from heat and let it cool for a few minutes with the lid off.
- Prepare Oven and Baking Sheet: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Mix Dry Ingredients: In a large bowl, combine flour, coconut sugar, ground flax seeds, pumpkin spice mix, and sea salt. Add 1 1/2 cups of the cooked quinoa to the dry ingredients and stir to evenly coat the quinoa granules.
- Combine Wet Ingredients: In a separate small bowl, stir together the pureed pumpkin, oil, vanilla extract, egg white, and maple syrup until uniformly mixed.
- Form the Dough: Pour the wet mixture into the dry quinoa mixture and stir thoroughly until all ingredients are well combined into a sticky dough.
- Scoop Cookies: Using a tablespoon, scoop the dough onto the prepared baking sheet, leaving a small space between each cookie. Since the cookies won’t spread much, you can place them relatively close together. Lightly flatten each cookie with your palms to your preferred thickness.
- Bake: Bake in the preheated oven for 25-30 minutes or until the cookies are cooked through and the edges turn golden.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 10 minutes. Then transfer them to a wire rack to cool completely for a couple of hours, allowing the cookies to firm up thanks to the cooked quinoa.
- Serve: When ready to serve, optionally top each cookie with a teaspoon of fat-free whipped topping. Store cookies in the refrigerator for up to 2 weeks.
Notes
- These cookies make a nutritious and flavorful fall treat great for breakfast, an afternoon snack, or a post-workout bite.
- Cooked quinoa in the dough adds protein and fiber, and helps the cookies hold their shape.
- Cookies firm up more as they cool, so patience is key to getting the perfect texture.
- Use coconut sugar for a richer molasses flavor or substitute with granulated sugar if preferred.
- Storing cookies in the fridge helps maintain freshness for up to 2 weeks.
Nutrition
- Serving Size: 2 cookies
- Calories: 144 kcal
- Sugar: 7 g
- Sodium: 45 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
