Description
Quinoa, almond flour, and a dollop of jelly make for the tastiest Quinoa Breakfast Cookies around! Make them for Passover or anytime you’re craving a treat that’s also nutritious.
Ingredients
Scale
- 1 cup almond flour ( 105 gr)
- 2/3 cup uncooked quinoa ( 120gr)
- 1/4 cup maple syrup, honey, or silan (50 ml)
- 1 tsp baking powder
- 1/2 tsp cinnamon
- A pinch of salt
- 2 tbsp neutral-tasting vegetable oil
- Raspberry Jelly or any jelly of your choice, Almond butter, chocolate spread, or No-Fuss Salted Tahini Date Caramel (optional)
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper
- Place the quinoa in the bowl of a food processor and process for about 30 seconds This will breakdown the quinoa to form a coarse flour
- Add the almond flour, maple syrup, baking powder, cinnamon, salt and oil, and process until the mixture comes together to from a dough . Make sure to scrape the sides of the bowl, so all the ingredients are well combined
- Wrap the dough in plastic wrap and refrigerate for 30 minutes. Don't skip this step or the dough will be too sticky to handle
- Cut 2 large pieces of parchment paper. Place the cookie dough on one of the pieces and place the other piece of parchment on top of the cookie dough. Using a rolling pin, flatten the cookie dough to about 1/4" thick
- Using a cookie cutter, cut out circles of dough and place them in the prepared baking sheet (if you don't have a cookie-cutter you can use the rim of a glass). Roll out the remaining dough and cut out more cookies. Repeat the process until you have used all the dough
- Bake for 10 minutes. Let the cookies cool completely and store them in an airtight container
- Enjoy plain, or with a filling (see note #1)
Notes
- You can make a sandwich cookie by filling these quinoa breakfast cookies with fruit jelly, almond butter, peanut butter, chocolate spread, or No-Fuss Salted Tahini Date Caramel
- It's important to store the cookies in an air thight container once they are completely cool, so they don't get soggy.
- Prep Time: 10
- Cook Time: 10
- Category: Cookies
- Method: baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 cookie without filling
- Calories: 42
- Sugar: 1.7
- Sodium: .5
- Fat: .9
- Saturated Fat: 0
- Unsaturated Fat: .2
- Trans Fat: 0
- Carbohydrates: 4.9
- Fiber: .4
- Protein: 1.1
- Cholesterol: 0