Description
These Pumpkin Spice Quinoa Breakfast Cookies are a wholesome and delicious way to start your day. Packed with protein-rich quinoa, nutrient-dense pumpkin, and warm pumpkin spice flavors, these cookies are perfect for fall mornings, snacks, or post-workout fuel. They are naturally sweetened with coconut sugar and maple syrup and have a tender yet firm texture once cooled.
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 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 (about 2 tbsp + 1 tsp)
- 2 tbsp maple syrup
- 1/2 cup fat free whipped topping (optional, for serving)
Instructions
- Rinse and Cook Quinoa: Add quinoa to a fine mesh strainer and rinse thoroughly under cold water to remove bitterness. In a saucepan, combine the rinsed quinoa with 1 1/2 cups water. Cover and bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 15 minutes until water is absorbed and quinoa is tender. Remove from heat, uncover, and let cool for a few minutes.
- Preheat Oven and Prepare Baking Sheet: While quinoa cooks, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. Set aside.
- Mix Dry Ingredients with Quinoa: In a large bowl, combine the all-purpose flour, coconut sugar, ground flax seeds, pumpkin spice mix, and sea salt. Measure 1 1/2 cups of the cooked quinoa and add it to the dry ingredients. Stir to coat the quinoa evenly, which helps distribute the texture throughout the cookies. Set aside this mixture.
- Combine Wet Ingredients: In a separate small bowl, whisk together the pureed pumpkin, oil, vanilla extract, egg white, and maple syrup until thoroughly mixed.
- Incorporate Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and quinoa. Stir well until all ingredients are combined into a cohesive batter.
- Form Cookies on Baking Sheet: Using a tablespoon, scoop the cookie batter onto the prepared baking sheet. Place the scoops close together as the cookies will not spread much during baking. Lightly flatten each cookie between your palms to your desired thickness and shape.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 25 to 30 minutes, or until they are cooked through and golden brown around the edges.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes. Then transfer them to a cooling rack and let them cool completely for a couple of hours. The cookies will firm up as they cool, thanks to the cooked quinoa.
- Serve: When ready to enjoy, optionally top each cookie with a teaspoon of fat-free whipped topping if desired. Store any leftovers in the refrigerator for up to 2 weeks.
Notes
- These cookies are a great fall-themed treat featuring pumpkin and warming spices.
- Ideal for breakfast, snacks, or post-workout fuel due to their protein and fiber content.
- The longer the cookies cool, the firmer they become because of the cooked quinoa.
- For variation, you can substitute coconut sugar with granulated sugar if preferred.
- These cookies freeze well; thaw before serving.
Nutrition
- Serving Size: 2 cookies
- Calories: 144 kcal
- Sugar: 7 g
- Sodium: 45 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
