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Quinoa Breakfast Cookies

August 17, 2011 by jessfuel 3 Comments

When Nick and I were at his Dad’s house in Missouri over the 4th of July, Kelly made us some Quinoa Breakfast Cookies. Being the lover of quinoa that I am, I was instantly intrigued. Well, it turns out they aren’t made with whole quinoa, but quinoa flour! They were also awesome, and I knew I needed to make them again soon.

But where oh where was I going to find quinoa flour in Oklahoma? Well, I wasn’t. But I ordered it online! I finally got around to making the quinoa cookies this weekend. With a few modifications, since I couldn’t find some of the ingredients, per usual.

They turned out really well and just like Kelly’s! Quinoa flour has an interesting taste– it’s definitely not for everyone, but I love it. If you want to eat cookies for breakfast while actually being super healthy… make these!

Quinoa Breakfast Cookies

  • 1/2 cup butter, softened
  • 1/4 cup packed brown sugar
  • 2 tbsp fresh orange juice
  • 1 tbsp orange zest
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 cup unsweetened applesauce
  • 1/2 cup quinoa flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 1/2 cups old fashioned oats
  • 1 cup shredded sweetened coconut
  • 1/3 cup dried apricots, diced
  • 1/2 cup dried cranberries
  • 1/3 cup toasted almonds, roughly chopped

With an electric mixer, cream butter and sugar together. Add orange juice and zest, vanilla and eggs and continue mixing. Beat in applesauce.

In a bowl, combine flours, baking soda and powder, and salt. Mix into applesauce mixture. Add oats, fruits and almonds and mix on low until just combined.

Chill dough in freezer 30 minutes. Preheat oven to 350 degrees.

Form the dough into heaping tablespoon sized balls and place on a parchment lined cookie sheet, flattening slightly. An ice cream scoop would work well too.

Bake 12-14 minutes until slightly golden around edges.

I’ve been eating these for breakfast, morning snack and first afternoon snack every day since I made them. And yes, I have 3 snacks a day. Morning snack, first afternoon snack, and second afternoon snack. Remember that game Hungry Hungry Hippos? I’m a hippo. But at least I’m not as bad as some of the guys in my office… who have first breakfast, second breakfast, first lunch and second lunch. It’s okay, I don’t judge.

You Might Also Like:

White Chocolate Raspberry Brownies
Cheddar Jalapeno Cornbread
Black Bean and Quinoa Enchiladas
White Chocolate Cherry Butter Cookies

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Filed Under: Breakfast, Snacks Tagged With: baking, breakfast, brunch, cookies, fruit, healthy, quinoa, snacks

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Comments

  1. Emily says

    August 17, 2011 at 8:49 am

    Nice! I just got a kitchenaid mixer this weekend so now I can stop being jealous of yours! ๐Ÿ˜‰

    Reply
  2. Gigi & Meg says

    August 17, 2011 at 1:46 pm

    These sound good, but before we try to round up all the ingredients we want you to send us a sample first! ๐Ÿ˜‰
    <3 Gigi and Meghan

    Reply

Trackbacks

  1. Pumpkin Quinoa Pancakes | Flying on Jess Fuel says:
    January 30, 2012 at 7:04 am

    […] but dense pancakes, I spotted something else. A bag of quinoa flour I bought a while ago to make quinoa breakfast cookies. I made the cookies twice, but hadn’t used the flour for anything else. […]

    Reply

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ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read Moreโ€ฆ

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