Chunky Monkey Quinoa Breakfast Cookies

These quinoa breakfast cookies taste like dessert, but are healthy enough for breakfast! Flavored with banana, peanut butter, oats, quinoa & chocolate!

Chunky Monkey Quinoa Breakfast Cookies


Posting a cookie recipe on the day that you're starting a 3-day juice cleanse probably isn't the best idea.

Here I am, sipping on green juice, practically drooling on my keyboard. I want to devour my screen! Seriously, all I want to be eating are these Chunky Monkey Quinoa Breakfast Cookies, and instead, I'm drinking vegetables and won't be having another bite of solid food for three days…wah!

BUT I couldn't resist sharing these. I made them on Friday and they were gone by Saturday, so that was a sign that you needed them as soon as possible.

The goodies inside this version are just too hard to resist.

First, there's chocolate. We haven't had chocolate in our cookies yet, and let's be honest…chocolate just makes everything better.

Second, there's peanut butter + banana, which if you know me, is pretty much my absolute favorite combo.

Third, there are chopped dates which again…obsessed.

And fourth, well….they're cookies. for breakfast. I just can't even.

Ingredients

  • 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
  • 1/2 cup peanut butter or nut/seed butter of choice
  • 1/4 cup pure maple syrup
  • 1 medium banana mashed (+ slices for topping, optional)
  • 1 teaspoon vanilla extract
  • 1/2 cup rolled oats
  • 1/2 cup quinoa flakes
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup dark chocolate chips
  • 1/4 cup chopped walnuts
  • 2 medjool dates pitted and chopped
  • 1 tablespoon chia seeds

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Whisk together the flaxseed meal and water, and set aside.
  3. Beat together peanut butter, syrup, banana and vanilla in a large bowl. Add flax egg and mix to combine.
  4. Pour in oats, quinoa flakes, baking powder, spices and salt to the bowl and stir together. Fold in chocolate chips, walnuts, dates and chia seeds.
  5. Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
  6. Bake cookies on center rack for 15 - 18 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
  7. Enjoy at room temp or slightly reheated in a microwave.

Source: simplyquinoa.com

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