Apple Pie Quinoa Breakfast Cookies
Apple Pie Quinoa Breakfast Cookies is an American breakfast. One serving contains 98 calories, 4g of protein, and 4g of fat. This recipe serves 14 and costs 31 cents per serving. If you have unsweetened apple sauce, rolled oats, salt, and a few other ingredients on hand, you can make it. A few people made this recipe, and 34 would say it hit the spot. It is brought to you by Simply Quinoa. From preparation to the plate, this recipe takes around 20 minutes. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. With a spoonacular score of 39%, this dish is rather bad. Apple Pie Quinoa Breakfast Bars, Pumpkin Pie Quinoa Breakfast Cookies, and Pecan Pie Quinoa Breakfast Cookies are very similar to this recipe.
Servings: 14
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
½ cup grated + pressed apple (measured after pressing), about 2 medium apples
½ teaspoon baking powder
1 teaspoon cinnamon
1 flax egg* or 1 regular egg
¼ cup maple syrup
½ cup quinoa flakes
½ cup rolled oats
¼ teaspoon salt
½ cup smooth peanut butter (or nut butter)
¼ cup unsweetened apple sauce
½ teaspoon vanilla powder
Equipment:
baking sheet
mixing bowl
oven
wire rack
frying pan
Cooking instruction summary:
Preheat the oven to 350F. Line a baking sheet with parchment and set aside.In a large mixing bowl, beat together the egg, nut butter, applesauce and syrup, until completely smooth. Fold in the dry ingredients.Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Gently flatten the cookies and make a well in the center of each. Spoon 1 - 2 teaspoons of pecan mixture into the wells.Bake cookies on the 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.
Step by step:
1. Preheat the oven to 350F. Line a baking sheet with parchment and set aside.In a large mixing bowl, beat together the egg, nut butter, applesauce and syrup, until completely smooth. Fold in the dry ingredients.Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Gently flatten the cookies and make a well in the center of each. Spoon 1 - 2 teaspoons of pecan mixture into the wells.
2. Bake cookies on the center rack for 13 - 15 minutes until edges are golden brown.
3. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
Nutrition Information:
covered percent of daily need
