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.
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
- I used Bob’s Red Mill Gluten-Free Rolled Oats and Enjoy Life Mini Chocolate Chips.
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! ♥