Breakfast Cookies
Tired of oatmeal for breakfast? Try these vegan breakfast cookies. They contain all of the healthy ingredients of your daily oatmeal but in cookie form.
Equipment
- Mixing bowls
- Measuring cups
- Measuring spoons
- baking sheet
Ingredients
- ½ cup cooked/leftover quinoa
- 1 ⅓ cup gluten free rolled oats
- ¼ cup smooth peanut butter
- 4 dates pits removed
- ¼ cup maple syrup
- 1 tsp baking powder
- ¼ tsp kosher salt
- 2 Tbsp coconut flakes
- 1 Tbsp chia seeds
- Mix Ins: chocolate chips. dried cherries, walnuts, etc.
Instructions
- Preheat oven to 350°F
- Add quinoa, oats, peanut butter, dates, maple syrup, baking powder, salt, coconut flakes and chia seeds to a food processor then process ingredients until a dough forms
- Mix in chocolate chips, raisins, walnuts or any additional ingredients you prefer into the food processor
- Pulse the ingredients 4 - 5 times in the food processor to mix everything together well
- With slightly damp hands, take dough and divide into 9 even dough balls
- Place cookie dough on a lined baking sheet and press down into the dough to flatten into a cookie shape
- Bake for 13-15 minutes
- Remove cookies from oven and allow to cool for a few minutes before eating
Notes
Change up any of the ingredients to suit your taste. I also like to make these as a double batch for an easy grab and go breakfast for the whole family throughout the week.
Tried this recipe?Let us know how it was!