- 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
- 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.
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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), agave nectar or maple syrup should work.
Nutrition Information Per Serving
- Calories: 95
- Calories from Fat: 28
- Total Fat: 3.1
- Saturated Fat: 0.7 g
- Sodium: 2 mg
- Carbs: 14.2 g
- Dietary Fiber: 2 g
- Net Carbs: 12.2 g
- Sugars: 6.7 g
- Protein: 2.3 g