Sincerely Carolina

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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

by The G-Spot

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



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.

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Yum, yum, yum. I love the nutty-with-a-hint-of-chocolate-sweetness taste of these cookies. Totally breakfast qualified. HAPPY SUNDAY! โ™ฅ