Pumpkin Quinoa Breakfast Cookies
These pumpkin quinoa breakfast cookies are so delicious, and if you can't finish them all, they freeze great!
Servings 24
Calories 209kcal
Ingredients
- ½ cup honey maple syrup or agave nectar
- ¾ cup brown sugar
- ½ cup coconut oil melted
- ½ cup pumpkin puree
- 2 large eggs or flax eggs
- 2 teaspoons vanilla extract
- 2 ½ cups gluten free flour blend see note
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons chia seeds
- 1 ½ cups cooked quinoa
- ½ cup oatmeal
- ½ cup dried cranberries
- ¼ cup chocolate chips
- ¼ cup chopped almonds optional
- Frosting Optional
- 4 ounces cream cheese softened
- 2 tablespoons pumpkin puree
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
- In the bowl of a mixer beat together liquid sweetener, sugars, coconut oil, pumpkin puree, eggs and vanilla extract.
- Sift together flour, salt and baking soda and add to sugar mixture. Beat until just combined and then beat in chia seeds, quinoa and oatmeal. Stir in cranberries, chocolate chips, and almonds until just combined.
- Roll into tablespoon sized balls and flatten. Bake for 18 to 22 minutes, until golden brown.
- Frosting
- Combine ingredients in a blender or food processor and process until smooth. Allow cookies to cool and apply a thin layer. (If you want a thicker coating of frosting simply double the recipe.) Cookies are best frosted the day of serving.
Nutrition
Calories: 209kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 173mg | Potassium: 72mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1075IU | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 1.3mg