cookies for breakfast.
by caroline
It’s a rule: When cookies include ingredients — like maple syrup and gluten-free oats — that sound like they belong at breakfast, then you’re allowed to eat ’em for breakfast. And, when they include protein-packed quinoa, you are truly allowed to deem those cookies the breakfast of champions.
I spotted this recipe from The Smart Kitchen on Breathe magazine’s site, decided on a few swaps and whipped up this morning.
The good news? You don’t have to just eat them for breakfast. In fact, they’re nice to have around all day long …
Peanut Butter Chocolate Chip Quinoa Cookies
Keywords: bake breakfast dessert cookies snack gluten-free vegan vegetarian whole grain quinoa cookie
Ingredients (16-18 cookies)
- 2 cups cooked quinoa
- 1/2 cup natural peanut butter (chunky or smooth)
- 3 Tablespoon pure maple syrup
- 1/4 teaspoon sea salt
- 3/4 cup gluten-free rolled oats
- 1/2 cup unsweetened, shredded coconut
- 1/2 cup vegan, gluten-free chocolate chips
NOTE
- I used Bob’s Red Mill Gluten-Free Rolled Oats and Enjoy Life Mini Chocolate Chips.
Instructions
Preheat oven to 350 degrees.
Combine quinoa, peanut butter, maple syrup, salt, and oats in a large mixing bowl. Using an electric mixer on low/medium speed, combine ingredients well.
Stir in coconut and chocolate chips.
Scoop and mold dough into round, tablespoon-sized cookies.
Place cookies on parchment-paper-lined baking sheets and bake for approximately 20 minutes, until bottoms are nicely browned.
Allow to cool completely before storing.
Yum, yum, yum. I love the nutty-with-a-hint-of-chocolate-sweetness taste of these cookies. Totally breakfast qualified. HAPPY SUNDAY! ♥