Two weeks ago, I was in need of some quick breakfast options to throw in my rotation that I knew wouldn’t require any prep in the morning but were full of protein and fibre. In walked the breakfast cookie. Cookies for breakfast? Yes, please!
These aren’t just any breakfast cookie. These are quinoa breakfast cookies. Using quinoa flakes means the cookie is full of gluten-free protein and fibre to help control blood sugar levels and help satiate for hours. They are also portable, freeze well and also make a good mid-morning or afternoon snack.
Keep in mind, these are not decadent sweet dessert cookies, but rather hearty, oatmeal-like mounds that are lightly sweetened with banana and maple syrup – kind of like putting a bowl of oatmeal with stellar toppings in a cookie and baking it. So they will “taste healthy” (as my dad put it) but in a way that tells you this is a serious cookie with purpose. You are having it for breakfast, and it will deliver.
It’s an easy going versatile recipe so feel free to throw whatever mix-ins you’d like! Any dried fruit or seeds of your choice would be great as well as chocolate chips (of course).
What are some of your go-to quick breakfast ideas? I’d love to hear your suggestions below! I’m off on our March Break and will be heading somewhere warm for a few days but I will definitely be back next Sunday with another recipe post, and perhaps a few trip highlights! 🙂
Lemon Cranberry Quinoa Breakfast Cookies (makes 12-14 cookies)
- ½ cup nut butter of your choice (I used cashew)
- ¼ cup maple syrup (or honey)
- 1 medium ripe banana, mashed
- 1 organic egg (or 1 flax egg)*
- grated zest of one organic lemon
- juice of half a lemon
- 1 cup quinoa flakes
- 1 tsp. baking powder
- Pinch of Himalayan salt
- ½ cup coconut flakes
- ½ cup dried cranberries
- 2 tbsp. chia seeds
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Mix nut butter, honey, banana, egg and vanilla in a large bowl. Then add oats, quinoa flakes, baking powder and salt to the bowl and stir together. Fold in coconut and chia seeds.
- Spoon mounds of dough on prepped baking sheet (about 2 tbsp. in size).
- Bake cookies for 15 – 18 minutes until bottom and edges are golden brown. Remove from the oven and cool on the pan for 5 minutes before transferring to a wire rack.
* To make a flax egg mix 1 tbsp. ground flax seed with 3 tbsp. of water in a small bowl and let stand for 5 minutes until it becomes a “gel”, then use in place of the egg.