Apple Pie Quinoa Breakfast Cookies
Ingredients
The base
-
¾
cup
raw quinoa
-
1½
cups
water
Dry ingredients
-
½
cup
almond flour
-
½
cup
freshly ground flax seed
-
¼
cup
coconut flour
-
2
teaspoons
ground cinnamon
-
a pinch
sea salt
Wet ingredients
-
½
cup
maple syrup
-
2
tablespoons
grape seed oil or melted coconut oil or walnut oil
-
1
teaspoon
pure vanilla extract
Add-ins
-
1
granny smith apple, shredded and squeezed to remove juices
-
1
teaspoon
lemon juice
Cinnamon sugar topping
-
¼
teaspoon
coconut sugar
-
⅛
teaspoon
ground cinnamon
Instructions
- Cook quinoa with water in a saucepan, bring to a boil, then simmer for 15 minutes.
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
- Combine all dry ingredients in a large bowl and add the cooked quinoa, mixing well.
- In a separate bowl, mix all wet ingredients and then combine with the dry mixture.
- Fold in the shredded apple mixed with lemon juice into the dough.
- Scoop the mixture onto the prepared baking sheet, shaping the cookies as desired.
- Mix the cinnamon sugar topping and sprinkle over the cookies.
- Bake for 25-30 minutes until tops are golden and cracked.
- Cool on the pan for 10 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
8
Calories
267
Total fat
12g
Total carbohydrates
34g
Total protein
6g
Sodium
16mg
Cholesterol
0mg
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