Cookies for breakfast anyone? When they’re loaded with wholesome ingredients, cookies for breakfast are a treat we can actually feel good about. Perfect to grab-and-go when time is running short, too!
I’ve been making these cookies for my family for several years and was inspired to finally share the recipe after another positive comment on a muffin recipe that incorporates quinoa flakes. Though the ingredient may be new to many–think of it as quinoa version of cream of wheat–it works surprisingly well as a wholesome flour in baked goods. Besides being a high-protein, nutrient-rich seed, quinoa in this convenient flake form creates a light and tender quality to baked goods. It’s taste is mildly nutty.
When I first started experimenting with quinoa flakes many years ago (thanks to my sister who first introduced me–look for them in the natural foods or organic aisle of the grocery store), I tried them in place of quick oats in a variety of recipes. More times than not, the substitution worked perfectly. It’s a helpful tip if you’re looking for other ways to use the flakes after making these cookies…and maybe even these muffins.
Yield: 18 large cookies.
- 1 cup (255 grams) creamy almond butter (or nut butter of choice; a combination works well, too*)
- 1/3 cup (105 grams) honey (use 1/2 cup if you prefer a sweeter cookie)
- 1 cup (240 grams) mashed overripe banana (about 1 medium)
- 2 eggs
- 2 teaspoons vanilla
- 1 cup (95 grams) old fashioned (rolled) oats (certified gluten-free if necessary)
- 1 cup (100 grams) quinoa flakes
- 1/2 cup (40 grams) shredded coconut (I use unsweetened but sweetened may be used)
- 1/4 cup (40 grams) chia seeds
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- Optional add-ins and toppings: 1/2 cups white chocolate chips (plus more for dotting on top, if desired); 1/2 cup dried cranberries, diced dried apricots, raisins, etc. or a mix of your favorites); additional shredded coconut for sprinkling on top
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
- In a large bowl, mix the almond butter, honey, banana, eggs and vanilla. Stir until thoroughly combined.
- In a small bowl mix the oats, quinoa flakes, coconut, chia seeds, baking powder and salt. Stir to incorporate. Mix in the chips and/or dried fruit. (Note: if you want fewer chips to go a longer way, add them directly on top of the cookie before baking instead of stirring into the batter.) Add the dry mixture to the wet mixture and mix completely.
- For each cookie, scoop 2 rounded tablespoons of the mixture onto the prepared baking sheet. I like to use a large ice cream scoop for evenly shaped rounds. Flatten slightly as the cookies will not spread much while baking. Sprinkle with a few chips and/or shredded coconut, if desired.
- Bake the cookies on the center rack for 13-15 minutes or until just cooked through the center. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy warm or at room temperature. The cookies may be stored in an airtight container at room temperature for several days or refrigerated for up to a week. The cookies freeze well, too.
- *Allowing the nut butter to come to room temperature will make it easier to incorporate the other ingredients without having to heat it. If it is cold and very firm and you prefer not to wait, warm it for 15-20 seconds in the microwave or until easy to stir.
One batch makes 18 large cookies–plenty to feed a family for several days or to stock the freezer. In this batch I mixed in some white chocolate chips, although I often simply dot a few chips on top for even distribution. That way, you get more perceived sweetness out of fewer chips.