Go Back
–+ cookies

Vegan Quinoa Breakfast Cookies

Servings 24 cookies

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup 1 stick vegan margarine (such as Earth Balance), room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 1/4 cup light agave nectar
  • 2 tablespoons ground flaxseed meal
  • 1/3 cup water
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1 cup cooked quinoa cooled
  • 1 cup old-fashioned oats
  • 1 cup dried cranberries
  • 1/2 cup slivered almonds I used sliced, and they were fine

Instructions

  • Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
  • In a small bowl, whisk together ground flaxseed and water. Allow to set for at least five minutes while preparing the other ingredients.
  • In a medium bowl, combine flour, salt, baking powder and baking soda.
  • In a large bowl, beat margarine, both sugars and agave with an electric mixer until light and fluffy, about 3 minutes. Add flax egg mixture and extracts; beat until pale and fluffy, about two minutes. Beat in flour mixture, 1/2 cup at a time. Stir in quinoa, oats, cranberries and almonds.
  • Spoon dough in two-tablespoon portions onto prepared sheets, spacing 1 inch apart. Bake for 18-20 minutes or until golden. Allow to cool for 1-2 minutes on baking sheet, transferring to a cooling rack to cool completely.
  • Store cookies in an airtight container at room temperature for one day, or freeze for up to a month.

Notes

Adapted from Bon Appetit