Imagine starting your morning with a cookie that's not just a treat, but a powerhouse of nutrition! These Chocolate Peanut Butter Quinoa Breakfast Cookies are about to revolutionize your breakfast routine, combining the decadent flavors of chocolate and peanut butter with the unexpected superfood magic of quinoa. Whether you're a health-conscious foodie or just craving a delicious morning pick-me-up, these cookies will satisfy your sweet tooth while providing a protein-packed, energy-boosting breakfast that will keep you full and focused all morning long.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup cooked quinoa
- 1/2 cup peanut butter
- 1/4 cup honey
- 1/4 cup cocoa powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup dark chocolate chips
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, peanut butter, and honey. Mix thoroughly until the ingredients are well incorporated and create a smooth, consistent texture.
- Add cocoa powder, vanilla extract, and salt to the mixture. Stir until all ingredients are evenly distributed and the batter becomes a rich, dark brown color.
- Fold in the dark chocolate chips, ensuring they are evenly spread throughout the batter.
- Using a cookie scoop or tablespoon, drop rounded portions of the mixture onto the prepared baking sheet. Gently flatten each cookie with the back of a spoon to create a uniform shape.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are slightly crisp and the centers 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 the cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Make sure your quinoa is completely cooled before mixing to prevent a wet, soggy batter.
- Use a cookie scoop for uniform cookie sizes and even baking.
- For extra richness, try using natural peanut butter with no added sugars.
- If the batter seems too wet, add a tablespoon of almond flour or coconut flour to bind.
- For a vegan version, substitute honey with maple syrup and use dairy-free chocolate chips.
- Allow cookies to cool completely to help them firm up and develop the perfect texture.
- Store in an airtight container to maintain freshness and prevent them from drying out.
- These cookies freeze beautifully - make a double batch and save some for later!
Nutrition Facts
Calories: 160kcal
Carbohydrates: 15g
Protein: 5g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 0mg
