Chocolate Peanut Butter Quinoa Breakfast Cookies
Chocolate Peanut Butter Quinoa Breakfast Cookies might be a good recipe to expand your breakfast recipe box. For 34 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 14 servings with 109 calories, 4g of protein, and 6g of fat each. This recipe from Simply Quinoa requires peanut butter, rolled oats, quinoa flakes, and water. A few people made this recipe, and 37 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. From preparation to the plate, this recipe takes roughly 20 minutes. Overall, this recipe earns a pretty good spoonacular score of 40%. Peanut Butter + Jelly Quinoa Breakfast Cookies, Chocolate Peanut Butter Quinoa Breakfast Parfait, and Chocolate Peanut Butter Breakfast Cookies are very similar to this recipe.
Servings: 14
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
1 teaspoon baking powder
1 medium banana, mashed (+ slices for topping, optional)
1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), or a regular egg
¼ cup pure maple syrup
½ cup peanut butter
¼ cup powdered peanut butter
1/3 cup quinoa flakes
1/3 cup rolled oats
½ teaspoon salt
¼ cup raw cacao or unsweetened cocoa powder
1 teaspoon vanilla extract
3 - 5 tablespoons water
Equipment:
baking paper
baking sheet
oven
whisk
bowl
spatula
wire rack
frying pan
microwave
Cooking instruction summary:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.Whisk together the flaxseed meal and water, and set aside.Beat together peanut butter, syrup, banana and vanilla in a large bowl. Add flax egg and mix to combine.Pour in oats, quinoa flakes, cacao powder, baking powder, salt to the bowl and stir together.Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Flatten them gently with the back of a spoon or spatula.Bake cookies on center rack for 13 - 15 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.For the drizzle, stir together the peanut butter powder and water, starting with 3 tablespoons water and adding more from there. You want it to be thinner than traditional peanut butter. Drizzle on to the cookies (or use a plastic squeeze bottle).Enjoy the cookies at room temp or slightly reheated in a microwave.
Step by step:
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. Whisk together the flaxseed meal and water, and set aside.Beat together peanut butter, syrup, banana and vanilla in a large bowl.
3. Add flax egg and mix to combine.
4. Pour in oats, quinoa flakes, cacao powder, baking powder, salt to the bowl and stir together.Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Flatten them gently with the back of a spoon or spatula.
5. Bake cookies on center rack for 13 - 15 minutes until edges are golden brown.
6. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.For the drizzle, stir together the peanut butter powder and water, starting with 3 tablespoons water and adding more from there. You want it to be thinner than traditional peanut butter.
7. Drizzle on to the cookies (or use a plastic squeeze bottle).Enjoy the cookies at room temp or slightly reheated in a microwave.
Nutrition Information:
covered percent of daily need
