Vegan, gluten-free breakfast cookies made with cooked quinoa, coconut nectar with chunks of coconut and mango.
The Quinoa Breakfast Cookie is back!
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These cookies are great for anyone who has::
…an allergy to oats
…obsession with little cookies (or big cookies, medium-sized cookies – basically? If you like cookies, this recipe is right up your alley)
…a love for snacks
…a deep need for a quick and healthy on-the-go breakfast solution
The idea for this flavor was all you.
I was having a hard time deciding which flavor Quinoa Breakfast Cookie to make next. So, I asked our awesome Healthful Pursuit Facebook Page community.
The results were pretty darn clear. Coconut Mango.
So, here you are.
(and thanks for the suggestion, they are AWESOME!)
Print Quinoa Coconut Mango Breakfast Cookies Author: Leanne Vogel Recipe type: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Nut-free, Egg-free Prep time: Cook time: Total time: Serves: 24 Vegan, gluten-free carrot cake cookies made with cooked quinoa, coconut nectar with chunks of coconut and mango. Ingredients
- ¾ cup raw quinoa
- 1½ cup water
- 1 cup gluten-free all-purpose baking flour
- ½ cup freshly ground flax seed
- ½ cup coconut nectar
- 2 tablespoons grape seed oil
- 2 teaspoons pure vanilla extract
- ½ teaspoon coconut extract
- ½ cup finely shredded unsweetened coconut
- ⅔ cup (120 grams) diced unsweetened dried mango
- Add quinoa and water to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes.
- Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
- Add all dry ingredients to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.
- Add all wet ingredients to a small bowl and stir well.
- Pour into bowl with dry ingredients and stir to combine.
- Stir in coconut and diced dried mango.
- One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly between my palms.
- Bake in preheated oven for 20-22 minutes, until cooked through and golden.
- Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Because cooked quinoa was used in this recipe, the longer you leave it to cool, the firmer it will become. Leave it be and it will transform!
- These cookies can be stored in the fridge for up to 2 weeks.
Notes Flour: I use Bob’s Red Mill All-Purpose Gluten-free Flour for my quinoa breakfast cookies. I bet you could use whatever all-purpose mix you enjoy.
Coconut nectar: I use coconut nectar because it’s lower in sugar than most other sugars. Honey (recipe would no longer be vegan) or maple syrup should work. 3.5.3226
View nutrition information (once on page, scroll down)
The key to the success of this cookie is in the cooked quinoa. It is likely that other cooked grains would work here to (although I haven’t tested it). If you try things like amaranth, buckwheat, rice, millet or some other type of grain or seed, let me know how it turns out!
You can find dried mango that has sugar added, or free from sugar. Although the latter is a bit more difficult to come by.
If you’re feeling real crazy, you could dry your own with a dehydrator. I purchased my dehydrator in 2007 and I’m still loving it, using it and happy that I purchased it. My only complaint is that I wish it were bigger!
Just look at those insides! I’ll forever love the quinoa cookie.
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This entry was tagged: breakfast cookie, Coconut, mango, Quinoa, quinoa breakfast cookie