How To Make Pumpkin Spice Quinoa Breakfast Cookies
Indulge yourself with some guilt-free pumpkin breakfast cookies, packed with soft quinoa, flax seeds, and coconut sugar, for a healthier treat!
Run the quinoa to a fine mesh strainer, then rinse well.
Add water and quinoa to a saucepan. Cover and bring to a boil.
Reduce the heat to low, and simmer for 15 minutes. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicon baking mat. Set aside.
Add the flour, sugar, ground flax, pumpkin spice mix, and salt to a large bowl.
Measure 1½ cups of the cooked quinoa, then add it to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.
Add the pumpkin, oil, vanilla, egg white, and maple syrup to a small bowl, then stir well. Pour the wet mixture in with the dry mixture and stir to combine.
One tablespoon at a time, scoop the mixture onto the prepared baking sheet, leaving a small space between each cookie.
Bake in the oven for about 25 to 30 minutes until cooked through and golden.
Remove from the oven, let cool on the pan for 10 minutes, before transferring to a cooling rack. Allow the cookies to cool for a couple of hours.
Top each cookie with a teaspoon of whipped cream, serve, and enjoy!
- The longer the cookies are left to cool, the firmer the cookies will become.
- Cookies can be stored in the fridge for up to 2 weeks.
- Calories: 158.99kcal
- Fat: 4.44g
- Saturated Fat: 0.71g
- Trans Fat: 0.01g
- Monounsaturated Fat: 2.00g
- Polyunsaturated Fat: 1.66g
- Carbohydrates: 27.01g
- Fiber: 2.08g
- Sugar: 10.64g
- Protein: 3.53g
- Cholesterol: 1.90mg
- Sodium: 30.44mg
- Calcium: 23.74mg
- Potassium: 212.67mg
- Iron: 1.51mg
- Vitamin A: 84.65µg
- Vitamin C: 2.94mg
Have your own special recipe to share? Submit Your Recipe Today!