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Weight LossQuinoa Sweet Potato POW! Breakfast Cookies
November 10, 2013 By
Leanne Vogel
December 19, 2018
Fresh roasted sweet potatoes mixed with dark chocolate pieces and winter spices to fill your morning with the goodness of sweet potato pie.
I wake up at 7am whether my alarm is set or not.
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I'm ready!I stretch in bed, sit up, twist this way and that and jump in the shower, first thing.
The water runs a bit colder than normal to boost my morning energy. I’m not a big fan of the cold water, but it does the trick.
I cozy up in a pair of worn-out jeans and ultra fuzzy socks. Kevin loves buying me socks. I have so many… and they’re ALL pink.
After I’ve walked the dogs, I make a fresh juice and sit at the kitchen table answering emails.
A couple of hours passes until I feel hungry enough to have “second breakfast” – when I introduce solid food to my day.
Approaching mornings like this wakes up my digestion slowly and has been one of the simplest steps to healing my digestive system.
More often than not, I make a fruit salad and pair it with a couple quinoa breakfast cookies. Carrot Cake Cookies, Zucchini Chocolate Chip Cookies, Apple Pie Cookies, Banana Bread Cookies, Pumpkin Spice Cookies or… these Sweet Potato POW! Cookies.
Life is sweet.
- 1½ cup water
- ¾ cup raw quinoa
- 1 cup gluten-free flour mixture - I used this
- ¼ cup ground flax seed
- ½ cup cooked sweet potato
- ¼ cup maple syrup
- 2 tablespoons grape seed oil
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon sea salt
- 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, keep lid on and allow to sit for 15 minutes. Remove lid, transfer to a bowl and cool completely (so that it doesn't melt the chocolate chips).
- 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, ensuring that the sweet potato is fully mashed.
- Pour the wet mix into the dry mix and stir to combine.
- Stir in chocolate chips.
- 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 20-25 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!
Oil: you can use any type of oil you'd like in this recipe
To prepare the sweet potato: I added a whole (small) sweet potato to a 375F oven and roasted for 40 minutes. Removed from the oven and allowed to cool completely. Then I removed the skin and mashed.
View nutrition information (once on page, scroll down)
If you want to make your cookies look ultra pretty (like in those Mr. Christie commercials ;) you can top each with a couple of extra chocolate chips.
How do you kick start your mornings?
Do you follow routines that help calm your digestion?
This entry was tagged: breakfast cookie, cookies, Quinoa, quinoa breakfast cookie, sweet potato
Hi! I’m Leanne (RHN FBCS)
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.
