Pumpkin Spice Quinoa Breakfast Cookies

Pumpkin Spice Quinoa Breakfast Cookies
Print Recipe
Rarely do we get to feel good about eating a cookie. These easy-to-store, portable and filling snacks are great any time of day!
Servings Prep Time
24 cookies 20 minutes
Cook Time
45 minutes
Servings Prep Time
24 cookies 20 minutes
Cook Time
45 minutes
Pumpkin Spice Quinoa Breakfast Cookies
Print Recipe
Rarely do we get to feel good about eating a cookie. These easy-to-store, portable and filling snacks are great any time of day!
Servings Prep Time
24 cookies 20 minutes
Cook Time
45 minutes
Servings Prep Time
24 cookies 20 minutes
Cook Time
45 minutes
Ingredients
Servings: cookies
Instructions
  1. Add water and quinoa to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes.
  2. Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
  3. Add flour, sugar, ground flax, pumpkin spice mix and salt to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.
  4. Add pumpkin, oil, vanilla, egg white and maple syrup to a small bowl and stir well.
  5. Pour the wet mixture in with the dry mixture and stir to combine.
  6. One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly between my palms.
  7. Bake in the preheated oven for 25-30 minutes, until cooked through and golden.
  8. Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Because cooked quinoa was used in this recipe, the longer you leave it to cool, the firmer your cookies will become. Leave them be and they will transform!
  9. When ready to serve, top each with a teaspoon of whipped cream if desired. Cookies can be stored in the fridge for up to 2 weeks.
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More About Pumpkin Main Page | Fall 2016 Companion Blog Home

Jordana Bowen

Creative Director & Editor-In-Chief at KitchenFable Publishing, Inc.
Jordana has years of experience in web and graphic design,copywriting and journalism, along with a BA in English from Portland State University. An accomplished home cook who has never met a cuisine she didn't like, Jordana enjoys nerding out on the latest nutrition research. She lives with her husband, Jake, and her beautiful 2-year-old daughter, Caia, in Forest Grove, Oregon.

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