Gingerbread Quinoa Breakfast Cookies

January 8, 2014 by Leanne Vogel October 31, 2017

Vegan, gluten-free gingerbread breakfast cookies made with cooked quinoa, blackstrap molasses and Winter spices.

Ingredients

• ¾ cup raw/uncooked quinoa
• 1½ cups water

Dry

• 1 cup Gluten-free All-Purpose Baking Flour
• ½ cup freshly ground flax seed
• 2½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• Pinch sea salt

Wet

• ¼ cup coconut sugar
• ¼ cup organic unsulphured blackstrap molasses
• ¼ cup unsweetened apple sauce
• 2 tablespoons grape seed oil
• 1 teaspoon pure vanilla extract

Instructions

1. Add quinoa and water to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes.
2. Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
3. Add all dry ingredients to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.
4. Add all wet ingredients to a small bowl and stir well.
5. Pour into bowl with dry ingredients and stir to combine.
6. One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly between my palms.
7. Bake in preheated oven for 18-20 minutes, until cooked through.
8. Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Because cooked quinoa was used in this recipe, the longer you leave it to cool, the firmer the cookies will become.

Notes

Gluten-free Flour Mix: You could use any type of all-purpose gluten-free mixture that you have on hand. I like the Bob’s Red Mill All Purpose Gluten-free Mix, but anything should work here. I have not (successfully) created my own homemade all purpose mix. When I do, though, you’ll be the first to hear about it!

Oil: Feel free to use any type of oil here. I used grape seed because it has a high smoking point and I ran out of coconut oil this week because I’ve been drowning my veggies in it. Hey, it’s Winter. My body needs the oil

Nutrition Information Per Serving