Description
Delicious and nutritious Pumpkin Spice Quinoa Breakfast Cookies combine the wholesome goodness of quinoa with warm pumpkin spice flavors. Perfect for a healthy breakfast, snack, or post-workout treat, these cookies are subtly sweetened and packed with fiber and protein to keep you satisfied.
Ingredients
Scale
Wet Ingredients
- 1 1/2 cup water
- 1/2 cup pureed pumpkin
- 2 tbsp oil
- 1 tsp vanilla extract
- 1 egg white (2 tbsp + 1 tsp)
- 2 tbsp maple syrup
Dry Ingredients
- 3/4 cup quinoa (raw)
- 1 cup all-purpose flour
- 1/2 cup coconut sugar (or substitute with granulated sugar)
- 1/4 cup ground flax seeds
- 1 tbsp pumpkin spice mix
- 1/8 tsp sea salt
Optional
- 1/2 cup fat free whipped topping (for serving)
Instructions
- Rinse Quinoa: Add quinoa to a fine mesh strainer and rinse well under cold water to remove any bitterness.
- Cook Quinoa: Add water and rinsed quinoa to a saucepan. Cover and bring to a boil over medium heat. Once boiling, reduce heat to low and simmer for 15 minutes until quinoa is tender and water is absorbed. Remove from heat, uncover, and let cool for a couple of minutes.
- Preheat Oven and Prepare Baking Sheet: Preheat 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 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 well to evenly coat the quinoa.
- Combine Wet Ingredients: In a separate small bowl, stir together pureed pumpkin, oil, vanilla extract, egg white, and maple syrup until well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry quinoa mixture. Stir everything together until a consistent dough forms.
- Form Cookies: Using one tablespoon at a time, scoop the dough onto the prepared baking sheet, leaving a little space between each cookie. The dough will not spread, so cookies can be placed fairly close together. Flatten each cookie slightly between your palms to form their shape.
- Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes until the cookies are cooked through and golden on the bottom.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for 10 minutes. Then transfer to a cooling rack and allow them to cool completely, about 2 hours. The cookies will firm up as they cool due to the cooked quinoa.
- Serve: When ready to serve, top each cookie with a teaspoon of fat-free whipped topping if desired. Store cookies in the refrigerator for up to 2 weeks.
Notes
- These Pumpkin Spice Quinoa Cookies are a wholesome and flavorful fall treat that work great for breakfast, snacks, or post-workout energy.
- Using cooked quinoa in the recipe results in a firmer cookie after cooling; be sure to allow them to cool fully for best texture.
- Optional whipped topping adds a creamy contrast but can be omitted for a lower calorie option.
- Store cookies in the fridge to maintain freshness up to two weeks.
Nutrition
- Serving Size: 2 cookies
- Calories: 144 kcal
- Sugar: 7 g
- Sodium: 45 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
