As a big foodie I go through phases in my morning routine. For a while I went through a muesli phase, and then there was an omelette phase, which was followed by a smoothie obsession…which brings us to my current breakfast trend: cookies! Before you think that have completely lost it hear me out. These cookies are packed with all the good stuff- wholemeal flour, honey, eggs and quinoa! I promise you even if they sound like a salad, these cookies are so delicious and give a good kick of energy in the morning. They are best straight out of the oven, but they freeze incredibly well because of their muffin-like consistency. If you enjoy an energising and wholesome breakfast like I do then trust me these cookies will be your new obsession!
Ingredients for quinoa cookies
- Wholemeal flour: Wholemeal flour contains more fibre, vitamins and minerals than white flour, which makes it an ideal addition to these super nutritious cookies.
- Rapeseed oil: Believe it or not a butter- based cookie will have more structure but an oil-based cookie will be softer, tender and will stay fresh for longer. If you love olive oil as much as I do you can also use olive oil!
- Baking soda: As the batter itself is quite wet the baking soda will help the cookie maintain its shape while baking.
- Salt: I add salt to most of my bakes just to balance the sweetness of them.
- Flaxseed meal: Although tiny, flaxseeds are rich in omega-3 and fibre which are much needed for good health.
- Honey: The cookies will be sweetened with honey instead of refined sugars. Get your hands on some thick honey for better consistency to your batter.
- Egg: One egg will bind the batter together and there is enough good protein in it to start your day!
- Oat flakes: Oats are a rich source of fibre and it is a great addition to your morning routine. It also gives a crunchy texture to the cookie.
- Quinoa: I will be the first to admit I am not the biggest fan of quinoa! Nevertheless quinoa is one of the most nutritious foods on the planet (yes it is not chocolate to my surprise as well!) making it a great addition to your morning routine. I use leftover cooked quinoa for the cookies. You can also use ready-cooked quinoa in pouches that you can find in the supermarket.
- Dried cranberries: You can add any dried fruits like raisins, sultanas etc but I love the sharpness and the colour of dried cranberries.
- Dark chocolate chips: You can also use chocolate chunks if you prefer slightly uneven pieces of chocolate.
For the quinoa cookies (makes 15 cookies/50g-55g each)
- 120g wholemeal flour
- 130ml rapeseed oil
- 5g baking soda
- 5g salt
- 10g flaxseed meal
- 125g honey
- 1 large egg
- 100g oat flakes
- 125g quinoa, boiled and drained
- 50g dried cranberries
- 80g dark chocolate chips
How to make the quinoa cookies
- Preheat the oven 170°C fan.
- In a medium bowl combine flour, baking soda, salt, flaxseed meal and mix with a spatula to combine.
- In a separate bowl place honey (if your honey has a thick consistency, warm it up in the microwave), add rapeseed oil, 1 egg and whisk till everything is well incorporated.
- Add the wet ingredients to the bowl with the dry ingredients and mix with a spatula until combined.
- Lastly, add the quinoa, cranberries, oat flakes, and dark chocolate chips and gently fold with a spatula.
- Use an ice cream scoop for each cookie (around 50g-55g each) and place on to a baking tray lined with parchment paper leaving a 3cm gap between each cookie. If you don’t have an ice cream scoop you can simply use a tablespoon to form each cookie.
- Bake for 8-10 minutes or until golden brown.
- Remove from the oven and serve immediately or freeze them (*see Notes).
- Enjoy 🙂
Notes
- Like most cookies these healthy treats are best straight out of the oven, but they freeze incredibly well (hence why I have one of these every morning).
Meringue kisses,
Athina xx
