Cookies for breakfast? Yes, please. But don’t worry. These are both kid and mom approved. Plus, they’re gluten free, vegan, oil free and contain no artificial sweeteners.
When you add in all of that healthy stuff, you might find it hard to believe that they’re also delicious. But believe me, they’re good. They don’t last long, even my husband finds them irresistible. My personal favorite is the chunky monkey cookie, thanks to the chocolate chips. But don’t underestimate the blueberry muffin, it’s a close second.
Chunky Monkey Breakfast Cookies
- 1 Flax Egg (1 tablespoon flax seed+ 3 tablespoons water)
- 1/2 cup Peanut Butter
- 1/4 cup pure Maple Syrup
- 1 medium Banana, mashed
- 1 teaspoon Vanilla Extract
- 1/2 cup Rolled Oats
- 1/2 cup Quinoa Flakes (make sure it’s flakes, not just quinoa)
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 1/4 cup Chocolate Chips
- 1/4 cup chopped Walnuts
- 1 tablespoon Chia Seeds
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Whisk together the flaxseed meal and water, and set aside.
- Beat together peanut butter, syrup, banana and vanilla in a large bowl. Add flax egg and mix to combine.
- 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.
- Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
- 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.
- Enjoy at room temp or slightly reheated in a microwave.
Blueberry Muffin Quinoa Breakfast Cookies
- 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
- 1 teaspoon Vanilla Extract
- 1/2 cup Rolled Oats
- 1/2 cup Quinoa Flakes (make sure it’s flakes, not just quinoa)
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Salt
- 1/2 cup fresh or frozen Blueberries
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Whisk together the flaxseed meal and water, and set aside.
- Beat together cashew butter, syrup, banana and vanilla in a large bowl. Add flax egg and mix to combine.
- Pour in oats, quinoa flakes, baking powder, spices and salt to the bowl and stir together. Fold in the blueberries.
- Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
- 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.
- Enjoy at room temp or slightly reheated in a microwave.
*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.
Recipe found and adapted from www.simplyquinoa.com
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