Carrot cake quinoa breakfast cookies

By Sara Lynn Cauchon
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

Cookies for breakfast? Yes please! Gluten-free, vegan, and packed with protein thanks to nut butter and quinoa.

SERVES
2
 TO
4
TOTAL TIME

Ingredients

Quinoa cookie base

  • 2 ripe bananas
  • 1/2 cup nut OR seed butter
  • 1/4 cup maple syrup
  • 2 cups cooked quinoa

Carrot cake flavour

  • 1/2 cup carrot, finely grated
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • Pinch of nutmeg
  • Pinch of ground cloves

Chocolate strawberry flavour

  • 1/2 cup strawberries, finely chopped
  • 1/4 cup chocolate chips

Blueberry coconut flavour

  • 1/2 cup blueberries
  • 1/4 cup shredded coconut

Directions

  1. In a large bowl, mash banana with a fork. Mix in nut butter and maple syrup. Add quinoa and rolled oats. Spoon dough onto a parchment-lined baking sheet. Bake at 375º for 20 minutes.

WATCH

The Social Daily at 1pm ET on CTV

FOLLOW Sara Lynn Cauchon

Bell Media Lifestyle Specialty Terms of Use Privacy Policy