February 16, 2014 by Leanne Vogel August 25, 2017
Vegan, gluten-free breakfast cookies made with cooked quinoa, coconut nectar with chunks of coconut and mango.
Dairy-free, Gluten-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian
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.
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.