How to make Quinoa Cookies? (Soft, Nutty and Vegan)

• Food: Quinoa Cookies
• Writer: Lizzie Green
• Content-tye: Food Blog

If you enjoy carrot cake, then you are going to adore these chewy, nutty, and nutritious quinoa cookies for breakfast! You may make a large batch and then freeze individual portions to have as snacks on the fly.

I went through a frittata phase for a time, then I went through a chia bowl phase, and then I went through a bit of a smoothie kick phase… This takes us to the latest trend in my morning routine, which is eating cookies for breakfast.

But before you conclude that I’ve completely given up on myself, hear what I have to say: I bake these cookies with a lot of healthy ingredients, such as carrots, oats, flax, walnuts, pepitas, cranberries, and QUINOA.

Yes, carrots and quinoa – almost seem like a salad, but I promise you that these “healthier” cookies are so tasty, and eating them in the morning will give you a boost of energy.

In addition, they do not include any processed sugars and are sweetened with maple syrup rather than those.

They are large, robust, and satisfying, but also sweet and nutty; it’s almost like eating carrot cake for breakfast! They are about halfway between a muffin and a cookie; they are approximately halfway between a muffin and a cookie.

Advice on Making Quinoa Cookies

Let’s take a moment to discuss the use of quinoa in cookie recipes. I strongly suggest that you use any leftover quinoa in this recipe.

I like to prepare a large quantity of quinoa at the beginning of the week so that lunches and dinners can be quickly thrown together.

Place the quinoa that has been cooked in the refrigerator so that it will be ready for you to use when you are ready to bake the morning cookies.

If you’ve never baked using oat flour before, you won’t believe how simple it is. Oat flour may be made by pulverizing oats in a food processor for about a minute.

This eliminates the need to go out and purchase expensive specialty flours. It does not include gluten, but if you have gluten sensitivity, you should look for oats that have been specifically formulated to be free of gluten.

The members of my family cannot get enough of these over here. They are at their peak of deliciousness as soon as they are removed from the oven, but they also store quite nicely (hence, my 1 cookie per day breakfast obsession).

Quinoa Cookies

These quinoa cookies are perfect for a speedy breakfast or a nutritious snack because they are vegan. They are free of gluten and contain no added sugar because they are made from carrots, quinoa, and oats.

Ingredients

• 1 cup oat flour
• ½ teaspoon baking powder
• 1 cup (additional) whole rolled oats
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• 1 cup finely shredded carrots
• ½ teaspoon sea salt
• ½ cup cooked quinoa
• 2 tablespoons ground flaxseed + 5 tablespoons warm water
• ½ cup almond butter
• ½ cup maple syrup
• ¼ cup coconut oil, melted
• ½ cup nuts and/or seeds (I used walnuts + pepitas)
• ½ cup dried cranberries

Instructions

1. Prepare a large baking sheet by lining it with parchment paper and preheating the oven to 350 degrees Fahrenheit.
2. One level cup should be measured out after the 114 cups of rolled oats have been ground into fine flour using either a food processor or a blender. Flour, the remaining 1 cup of whole oats, baking powder, baking soda, cinnamon, and salt should be mixed in a large basin until well combined. After the quinoa has been incorporated, add the shredded carrots and continue stirring until the carrots are completely covered with flour.
3. Mix the ground flaxseed with the warm water in a small bowl, then leave it aside to let it thicken for about five minutes. Almond butter, coconut oil, and maple syrup should all be mixed in a medium bowl and given a good stir before being used. Mix in the mixture of ground flaxseed.
4. Fold the wet components into the bowl containing the dry ingredients until the mixture is almost completely blended. Mix in the cranberries, walnuts, and pepitas with a wooden spoon.
5. Place approximately a quarter cup of the cookie dough mixture for each cookie on the prepared baking sheet. Bake for 15 to 18 minutes, or until the top is just beginning to turn golden brown. After allowing it to cool for five minutes on the pan itself, move it to a wire rack to finish the process.
6. When the cookies have been allowed to completely cool, they may either be stored in a container that is airtight or they can be frozen.

Notes

To ensure that these do not contain gluten, be sure to use oats that have been verified as gluten-free.