October 15, 2013 by Leanne Vogel November 13, 2018
Hearty breakfast cookies made with naturally gluten-free quinoa instead of oats and packed with pureed pumpkin, maple syrup and flax seeds. It’s the ultimate sinless breakfast treat!
I love sharing my recipes with the world. Being able to do what I do, day in and day out is a huge blessing. And when I get invited to share my work with other communities outside of Healthful Pursuit? It’s just topping on the cake!
Gina, from SkinnyTaste, invited me to share my quinoa cookie recipe on her blog last week. If you’re not familiar with the quinoa cookie craze I’ve fallen victim to, check out my Quinoa Carrot Cake Breakfast Cookies, Quinoa Zucchini Chocolate Chip Breakfast Cookies, and Quinoa Banana Bread Bread Breakfast Cookies. They’re just SO good!
For my recipe, go to SkinnyTaste. And I would love, love, love it if you’d leave a comment on Gina’s blog showing your Healthful Pursuit love!
TIP: Make sure you read the “recipe notes” at the bottom of the blog post for directions on how to keep the recipe gluten-free.
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.