Who doesn’t like cookies for breakfast?? Be sure to try this recipe for Carrot Quinoa Oatmeal Breakfast Cookies!
Makes 12 cookies
• 1 cup oat flour (made from 1 ¼ cups oats)
• 1 cup (additional) oats
• ½ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. cinnamon
• ½ tsp. sea salt
• ½ cup cooked quinoa
• 1 cup finely shredded carrot
• 1 egg • ¼ cup almond butter
• ¼ cup coconut oil, melted
• 2 tbsp. maple syrup
• ½ cup dried cranberries
1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper.
3. Use a food processor blender to blend the 1 ¼ cup of oats into a fine flour and measure out one cup.
4. In a large bowl, mix the flour, the cup of whole oats, baking powder, baking soda, cinnamon and sea salt. Fold in the quinoa and the shredded carrots, stirring until the carrots are coated with flour.
5. In another bowl, combine the egg, almond butter, coconut oil and maple syrup.
6. Add the wet ingredients to the bowl of dry ingredients and fold until combined. Stir in the dried cranberries.
7. Scoop out batter for each cookie and bake for 15-18 minutes or until lightly browned.
8. Cool for about 15 minutes. Cookies can be stored in an airtight container or frozen.
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