Imagine biting into a cookie that's not just delicious, but also packed with nutrition and bursting with warm, cozy gingerbread flavors. These gingerbread quinoa breakfast cookies are about to become your new morning obsession! Combining the ancient superfood quinoa with classic holiday spices, this recipe transforms the humble breakfast into an extraordinary culinary experience that will make your taste buds dance and your body thank you.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup cooked quinoa
- 1/2 cup almond flour
- 1/4 cup honey
- 1/4 cup molasses
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the cooked quinoa, almond flour, ground ginger, cinnamon, nutmeg, baking soda, and salt. Mix thoroughly to ensure even distribution of spices.
- In a separate smaller bowl, whisk together honey and molasses until well combined and smooth.
- Pour the honey-molasses mixture into the quinoa dry ingredients and mix until a cohesive dough forms. The mixture should be slightly sticky but able to hold its shape.
- If using, fold in the chopped nuts gently into the cookie dough, distributing them evenly throughout the mixture.
- Using a cookie scoop or tablespoon, drop rounded portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie with the back of a spoon or your fingertips to create a uniform thickness, approximately 1/2 inch high.
- Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden and the cookies are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use leftover quinoa for extra convenience, but ensure it's completely cooled before mixing
- For a gluten-free version, double-check that your almond flour is certified gluten-free
- Toast the nuts before adding them to enhance their flavor and provide a delightful crunch
- If the dough seems too wet, refrigerate for 15-20 minutes to help it firm up
- For a more intense spice profile, consider adding a pinch of ground cloves
- Make sure to flatten the cookies slightly before baking to ensure even cooking
- Allow cookies to cool completely to achieve the perfect chewy texture
- These cookies freeze beautifully - store in an airtight container for up to 3 months
Nutrition Facts
Calories: 130kcal
Carbohydrates: 18g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
