If you’re going to eat cookies for breakfast, why not make them relatively healthy with some wholesome grains?
Pack a couple of these fiber-filled cookies for an easy breakfast on the go. They are somewhat soft, though the nuts and coconut give them a nice crunch, and they make a good replacement for a muffin.
And just because they’re called cookies, don’t expect them to be too sugary. They’re not a dessert cookie, but the dried cherries add natural sweetness.
Quinoa Breakfast Cookies
Makes 32 cookies
- ½ cup (1 stick or 4 ounces) unsalted butter, at room temperature OR coconut oil, melted
- ¼ cup crunchy almond butter
- ⅔ cup pure maple syrup
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup oat flour
- 1 cup toasted wheat germ
- 1 teaspoon kosher salt
- 1 cup cooked quinoa
- ½ cup old-fashioned rolled oats
- 1 cup dried cherries
- ½ cup almonds, chopped
- ½ cup unsweetened shredded coconut
1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butters together until fluffy. Add the maple syrup, egg, and vanilla and continue to beat until thoroughly combined.
3. Add the oat flour, wheat germ, and salt and beat for another 10 to 15 seconds. Add the quinoa and oats and beat until just combined. Stir in the cherries, almonds, and coconut.
4. Using a tablespoon measure, scoop mounds of dough about 2 inches apart onto the prepared baking sheet. Bake for 13 to 15 minutes, or until a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and allow to cool for 5 minutes on the baking sheet before transferring to a wire rack.