Cookies for breakfast? Yes please!
Pumpkin spice cookies? Ummmm…yessss, even better!
Basically, anything pumpkin this time of year, I am down for!
These cookies are healthy and high in protein, so they are perfect for a quick grab and go breakfast or mid day pick me up. Guilt. Free. AND Gluten Free!
They are filled with lots of good stuff, all super healthy for you and full of protein, fiber and antioxidants:
They are sweetened with a little bit of raw sugar and maple syrup (or agave maple blend) and are low sugar.
These cookies have a bit more of a soft consistency than a typical cookie filled with butter, not as crispy…and they taste hearty. The longer you let them cool, the better. I leave mine to cool for about 3-4 hours or overnight. Also, make sure the quinoa is fully cooked and not wet when you add it in- too much moisture will leave you with a sort of soggy texture (this happened to me the first time!)
I adapted these from another recipe, and added my own spin! So if you like something else paired with pumpkin, like chocolate or raisins, go for it!
Pumpkin Spice Quinoa Chia Cookies
1 1/2 cup water
3/4 cup raw quinoa OR use 1 1/2 cups of well cooked plain quinoa
1 cup oat flour
2/3 cup sugar in the raw (or regulate granulated sugar)
2 tablespoons ground flax seed
2 tablespoons chia seeds
1 tablespoon pumpkin pie spice
1/4 teaspoon sea salt
1/2 cup plain pureed pumpkin
2 tablespoons grape seed oil or oil of choice
1 teaspoon pure vanilla extract
1 egg white
2 tablespoons maple syrup or agave/maple blend
1/3 cup walnuts, chopped well (optional)
If cooking quinoa, rinse and strain quinoa well first.
Add water and quinoa to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes or so. Set aside and let it cool for 10 minutes.
Heat oven to 350F and line a baking sheet with foil or parchment paper. Spray lightly with cooking spray.
In a large bowl, add flour, sugar, ground flax, chia seeds, pumpkin pie spice and salt and mix together well. Then, measure 1½ cups of the cooked, cooled quinoa- add to the dry ingredients. Stir very well to coat- all the quinoa should be completely covered in the dry mixture….set aside.
In a small bowl, add pumpkin, grape seed oil, vanilla, the 1 egg white and maple syrup to a small bowl and stir to combine. Then pour this mixture into the dry mixture and stir well to combine. Sprinkle in walnuts, if using, and stir again.
Scoop about 1 heaping tablespoon of the mixture and form the cookies, one at a time. Flatten them out because they do not spread much when cooking, so how you place them on the sheet is basically how they will look once cooked too. This recipe, for me, makes about 20 cookies.
Bake in the preheated oven for 25-28 minutes, until cooked through and golden. Check them after 25 minutes, then put them in for longer if need be.
Remove pan from the oven and let cookies cool on the pan for 15 minutes. Then transfer them to a plate or a cooling rack for a few hours (or overnight!)
The longer you let them cool, the better the consistency will become.