Cookies for breakfast, you say?
But of course.
These little morning bites are gluten-free, and loaded with good stuff – like almonds, cranberries, and whole cooked quinoa for a different sort of crunch. Here is my wish for you- When December hands you sugar and alcohol overload, may life hand you these cookies.
Yep, this is a thing.
Quinoa Breakfast Cookies Recipe
These quinoa cookies are perfect for breakfast or a mid-day snack. They’re hearty without being heavy, and not too sweet.
Yum
Servings: 16 cookies
Calories: 400kcal
Ingredients
- 1 cup spelt flour
- ½ cup quinoa flour
- ½ teaspoon coarse salt
- ½ teaspoon baking soda
- 1 stick butter, melted
- ¼ cup dark molasses
- 2 tablespoons honey
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 1 cup cooked, cooled quinoa
- 1 cup dried cranberries
- 1 cup crushed almonds
Instructions
- Preheat the oven tp 375*F. Sift the spelt flour, quinoa flour, salt and baking soda in a medium bowl. In a separate, small bowl, cream together the butter, sugar, molasses, honey, eggs and vanilla. Mix the wet into the dry and add the cooked quinoa, almonds and dried cranberries. Mix well and drop the batter, a tablespoon at a time, onto a greased baking sheet.Bake at 375*F for 15-20 minutes.
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