Blueberry Quinoa Breakfast Cookies
A batch of vegan blueberry quinoa breakfast cookies are inspiration to rise and shine! These easy and delicious bakes are gluten-free, oil-free, and perfectly portable.
Servings: 12 cookies
Equipment
- standard size muffin tin (12-count)
Ingredients
- 1 1/4 cups unsweetened applesauce see notes for variations
- 1/3 cup nondairy milk (e.g., almond milk, cashew milk, oat milk)
- 1/4 cup pure maple syrup
- 3 tablespoons flaxseed meal
- 1 teaspoon ground cardamom or cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 1 1/2 cups cooked quinoa (see note)
- 1 1/2 cups rolled oats (certified GF, as needed)
- 1 1/2 teaspoons baking powder (certified GF, as needed)
- 1 1/2 cups fresh blueberries (or thawed frozen blueberries, very well patted dry)
Instructions
- Preheat oven to 350F (180C). Line all 12 cups of a standard muffin tin with silicone liners paper liners, or foil liners (If you are ok with a small amount of oil, spray the cups instead).
- In a large bowl, whisk together the applesauce, milk, syrup, flaxseed meal, cardamom, vanilla, and salt. Let stand for 5 to 10 minutes to thicken, then stir in the quinoa, oats and baking powder until well-blended.
- Gently stir in the blueberries.
- Divide mixture evenly between prepared muffin cups.
- Bake in the preheated oven for 25 to 30 minutes until golden brown and tops look and feel dry to the touch.
- Transfer to a cooling rack and cool in tin for at least 15 minutes before removing from tin. Serve warm or cool completely.
Notes
Storage: Store the cooled cookies in an airtight container at room temperature for 1 day, in the refrigerator for 5 days or the freezer for 3 months. Rewarm, as desired, in a microwave for 20 to 30 seconds.
Applesauce Variation: An equal amount of finely mashed, very ripe bananas can be be used in place of the applesauce.
Flaxseed Meal Alternative: An equal amount of ground chia seeds can be be used in place of the flaxseed meal.
Maple Syrup Alternatives: Use an equal amount of agave nectar, date syrup, brown rice syrup or (if not following a vegan diet) honey in place of the maple syrup. Or use an equal amount of coconut sugar or other granulated sweetener PLUS 2 tablespoons of water to replace the maple syrup.
How to Prepare Quinoa
It will take 1/2 cup uncooked quinoa to yield the 1 1/2 cups of cooked quinoa needed for this recipe. Here is how to cook it:
- Rinse 1/2 cup quinoa in a fine-mesh strainer under cool water for 20 to 30 seconds.
- Add to a small pot with 1 cup water and a pinch of salt.
- Bring to a boil, then cover and reduce to a gentle simmer.
- Cook 12–15 minutes, until the liquid is absorbed.
- Remove from heat and let sit 5 minutes, covered.
- Fluff with a fork and cool.
Nutrition
Serving: 1cookie | Calories: 110kcal | Carbohydrates: 21.4g | Protein: 2.9g | Fat: 1.6g | Sodium: 102mg | Fiber: 2.7g | Sugar: 8.6g