Imagine biting into a deliciously wholesome cookie that's not just a treat, but a nutritious breakfast powerhouse! These Oatmeal Raisin Quinoa Breakfast Cookies are about to revolutionize your morning routine, offering a perfect blend of protein, flavor, and guilt-free indulgence. Whether you're a busy professional, a health-conscious foodie, or a parent looking for a quick and nutritious breakfast option, these cookies are your new secret weapon to start the day right!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup cooked quinoa
- 1 cup rolled oats
- 1/2 cup almond butter
- 1/2 cup brown sugar
- 1/2 cup raisins
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking soda
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the cooked quinoa, rolled oats, almond butter, brown sugar, vanilla extract, cinnamon, salt, and baking soda. Mix thoroughly until all ingredients are well incorporated.
- Gently fold in the raisins, ensuring they are evenly distributed throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Slightly flatten each cookie with the back of a spoon or your fingertips to create a uniform shape, as these cookies will not spread much during baking.
- Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the edges are golden brown and the cookies are firm to the touch.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use freshly cooked and slightly cooled quinoa to prevent excess moisture in your cookies.
- For best results, make sure your almond butter is at room temperature for easier mixing.
- Don't overmix the dough - combine ingredients just until they're well incorporated to keep the cookies tender.
- If you prefer a crunchier cookie, flatten them a bit more before baking.
- For added nutrition, consider substituting some raisins with chopped nuts or seeds.
- Use a cookie scoop for uniform size and even baking.
- Let the cookies cool completely before storing to prevent sogginess.
- These cookies freeze beautifully - store in an airtight container for up to a month for a quick grab-and-go breakfast.
- For a dairy-free and vegan version, ensure all ingredients meet those dietary requirements.
- Experiment with spices like nutmeg or cardamom to add extra flavor complexity.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 5g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
