Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
four quinoa breakfast cookie sandwiches with raspberry jelly in the middle

Quinoa Breakfast Cookies


  • Author: Vicky and Ruth
  • Total Time: 20 minutes
  • Yield: 30 cookies 1x
  • Diet: Vegan

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

  1. Preheat the oven to 350F. Line a baking sheet with parchment paper
  2. 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
  3. Some crushed quinoa on a hand
  4. Add the 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
  5. 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
  6. 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
  7. 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
  8. Bake for 10 minutes.  Let the cookies cool completely and store them in an airtight container
  9. Enjoy plain, or with a filling (see note #1)

Notes

  1. 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
  2. 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

Keywords: passover, cookies, gluten-free,

5 Secrets to Tasty Meatless Recipes 

Take your recipes from
Blah to Yowza!

Free email series