Imagine starting your morning with a cookie that's not just delicious, but actually nutritious! These Pumpkin Quinoa Breakfast Cookies are about to revolutionize your breakfast routine, combining the wholesome power of quinoa with the comforting flavors of pumpkin and warm spices. Perfect for busy mornings, health-conscious foodies, and anyone looking to transform their breakfast game, these cookies are about to become your new morning obsession. Get ready to indulge without the guilt and fuel your day with a treat that's as nourishing as it is irresistible!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup cooked quinoa
- 1/2 cup pumpkin puree
- 1/2 cup almond flour
- 1/4 cup honey
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper, ensuring even coverage to prevent sticking.
- In a large mixing bowl, combine the cooked quinoa, pumpkin puree, and honey. Mix thoroughly until the ingredients are well incorporated and create a smooth, consistent texture.
- Add almond flour, cinnamon, and nutmeg to the wet mixture. Stir carefully to ensure all dry ingredients are evenly distributed throughout the batter.
- If using chocolate chips, gently fold them into the mixture, distributing them evenly to ensure each cookie will have a consistent flavor profile.
- Using a cookie scoop or tablespoon, portion the mixture onto the prepared baking sheet, leaving approximately 2 inches of space between each cookie to allow for slight spreading during baking.
- Gently flatten each cookie with the back of a spoon or your fingers, creating a uniform round shape approximately 1/2 inch thick.
- Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the edges are lightly golden and the cookies are firm to the touch.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Quinoa Prep Matters: Ensure your quinoa is completely cooled before mixing to prevent a soggy cookie texture.
- Moisture Control: If the batter seems too wet, add a bit more almond flour or let it sit for 5-10 minutes to absorb excess moisture.
- Customization is Key: Feel free to swap chocolate chips with dried cranberries, nuts, or seeds for variety.
- Storage Hack: For maximum freshness, store cookies in a single layer with parchment paper between them to prevent sticking.
- Make-Ahead Friendly: These cookies can be frozen for up to 2 months. Simply thaw at room temperature before enjoying.
- Texture Tip: Gently flatten the cookies before baking to ensure even cooking and a perfectly uniform shape.
- Dietary Modifications: For a vegan version, replace honey with maple syrup and use dairy-free chocolate chips.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 6g
Saturated Fat: g
Cholesterol: 0mg
