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February 16, 2014 by Leanne Vogel November 5, 2018
Vegan, gluten-free breakfast cookies made with cooked quinoa, coconut nectar with chunks of coconut and mango.
The Quinoa Breakfast Cookie is back!
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.
The results were pretty darn clear. Coconut Mango.
So, here you are.
(and thanks for the suggestion, they are AWESOME!)
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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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.