Description
Delicious and nutritious Pumpkin Spice Quinoa Breakfast Cookies combine the earthy flavors of quinoa with warm pumpkin spice and pureed pumpkin for a wholesome fall treat. Perfect for breakfast, a mid-day snack, or a post-workout bite, these cookies are naturally sweetened and boast a pleasant texture that’s both soft and slightly firm after cooling.
Ingredients
Scale
Quinoa Preparation
- 1 1/2 cup water
- 3/4 cup quinoa (raw)
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup coconut sugar (or sub 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
- 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 impurities.
- Cook Quinoa: In a saucepan, combine water and rinsed quinoa. Cover and bring to a boil, then reduce heat to low and simmer for 15 minutes until quinoa is cooked and water is absorbed. Remove from heat, uncover, and let it cool for a couple of minutes.
- Preheat Oven and Prepare Baking Sheet: Preheat your 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 all-purpose flour, coconut sugar, ground flax seeds, pumpkin spice mix, and sea salt. Add 1½ cups of the cooked quinoa to the dry ingredients and stir thoroughly, ensuring all quinoa grains are coated.
- Combine Wet Ingredients: In a separate small bowl, mix together pureed pumpkin, oil, vanilla extract, egg white, and maple syrup until well combined.
- Form Dough: Pour the wet mixture into the dry quinoa mixture and stir until just combined to create the cookie dough.
- Scoop Cookies: Using one tablespoon at a time, scoop the dough onto the prepared baking sheet. Leave a small space between each cookie. Lightly flatten each cookie slightly between your palms as these cookies will not spread much during baking.
- Bake: Bake in the preheated oven for 25-30 minutes, until the cookies are cooked through and golden on top.
- Cool Cookies: Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes. Then transfer them to a cooling rack to cool completely for a couple of hours. This longer cooling time allows the cookies to firm up due to the cooked quinoa.
- Serve: When ready to serve, optionally top each cookie with a teaspoon of fat free whipped topping. Store any leftovers in the refrigerator for up to 2 weeks.
Notes
- These Pumpkin Spice Quinoa Breakfast Cookies are a perfect blend of wholesome ingredients, ideal for a nutritious start to your day or a wholesome snack.
- Using cooked quinoa ensures a tender texture and helps the cookies hold together nicely.
- Feel free to substitute coconut sugar with granulated sugar if preferred.
- The longer the cookies cool, the firmer and more set they become, so patience is key for best texture.
- Optional whipped topping adds a light and creamy contrast, but the cookies are delicious on their own.
- Store cookies in the refrigerator for freshness, especially if using whipped topping.
Nutrition
- Serving Size: 2 cookies
- Calories: 144 kcal
- Sugar: 7 g
- Sodium: 45 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
