Toasted Coconut Quinoa Breakfast Cookies
I've been testing something pretty awesome for you the last few days: quinoa breakfast cookies. I'm sure you've seen oatmeal breakfast cookies before, and perhaps even made them yourself, but I wanted to give them an even healthier spin by adding in quinoa flakes. Quinoa flakes are one of my favorite ways to use quinoa, especially
I've been testing something pretty awesome for you the last few days: quinoa breakfast cookies. I'm sure you've seen oatmeal breakfast cookies before, and perhaps even made them yourself, but I wanted to give them an even healthier spin by adding in quinoa flakes. Quinoa flakes are one of my favorite ways to use quinoa, especially
- Carbohydrate 6.63293583148879 g
- Cholesterol 0.326666666003912 mg
- Fat 2.39751616578392 g
- Fiber 1.89859501996289 g
- Protein 1.37899566574389 g
- Saturated Fat 1.30161993316642 g
- Serving Size 1 1 – 12 cookie (20g)
- Sodium 37.0101499821473 mg
- Sugar 4.7343408115259 g
- Trans Fat 0.109594099941641 g
- Calories 53 calories
Step-by-step
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Toast the coconut flakes in a dry skillet over medium heat until golden brown. Set aside to let cool.
- Add cashew butter, honey, banana, egg and vanilla in a large bowl. Mix until combined. Add oats, quinoa flakes, baking powder and salt to the bowl and stir together. Fold in toasted coconut and chia seeds.
- Spoon 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
- Bake cookies on center rack for 15–18 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
- Enjoy at room temp or slightly reheated in a microwave.
My Deliciously Healthy Quinoa Breakfast Cookies
As a busy mom of three, finding time for myself is a luxury. But even amidst the chaos of school runs, playdates, and endless laundry, I prioritize one thing: nourishing my body. I refuse to compromise on healthy eating, even when time is tight. That's why I've become a whiz at creating quick, easy, and nutritious meals and snacks. My latest obsession? These toasted coconut quinoa breakfast cookies.
These cookies aren't your average sugary treat. Oh no, these are packed with goodness! I swapped out the traditional oats for a blend of quinoa flakes and oats, adding a protein and fiber boost. The quinoa flakes provide a subtle nutty flavor and a satisfying texture that's a delightful change from regular oatmeal cookies. The addition of creamy cashew butter provides a richness that complements the sweetness of honey and the delicate coconut. And let's not forget the banana! It adds natural sweetness and moisture, keeping the cookies soft and chewy.
Why I love these cookies:
• Quick and easy: The recipe is incredibly simple and requires minimal time to prepare. Perfect for busy mornings or a quick afternoon snack.
• Healthy and nutritious: Packed with fiber, protein, and healthy fats, these cookies will keep you feeling full and energized.
• Deliciously versatile: Feel free to experiment with different nuts, seeds, and spices to customize the flavor to your liking. You can add dried cranberries, chopped nuts, or even chocolate chips for an extra decadent touch.
• Perfect for meal prepping: These cookies are fantastic for meal prepping. I often make a large batch on the weekend and store them in an airtight container for a healthy grab-and-go breakfast or snack throughout the week. It's one less thing to worry about in the morning rush.
Beyond the nutritional benefits, these cookies hold a special place in my heart. They remind me to take a moment for myself, even amidst the whirlwind of daily life. The simple act of baking, the aroma of toasted coconut filling the kitchen, is a small act of self-care that I treasure.
I often share these cookies with my friends and family, and the response is always overwhelmingly positive. They are universally loved – by kids and adults alike. It's a joy to see their faces light up when they bite into these wholesome, delicious cookies.
So, whether you're a busy professional, a stay-at-home mom, or simply someone who loves a healthy and delicious treat, these toasted coconut quinoa breakfast cookies are a must-try. Give the recipe a go and let me know what you think! I'm sure they will become a staple in your kitchen as they have in mine.
Tips and Variations:
- For extra flavor: Add a pinch of cinnamon or nutmeg to the dough.
- Make it vegan: Use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) in place of the regular egg.
- Adjust the sweetness: Depending on the sweetness of your honey or maple syrup, you may need to adjust the amount.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Enjoy!
