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.
Calories from Fat:
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.