Wednesday, January 15, 2014

Breakfast Cookies

I've been intrigued with the idea of finding a cookie-like breakfast item that the kids will eat and that is a healthy item to grab on the way out the door.  The main thing that's fit the bill so far is homemade granola bars (we're still loving this version) but if I could tell the girls it's a cookie, they might eat more.

It's still a work in progress, but the version I made last week was decent.  As the week went on, the texture got sort of rubbery and I got a little sick of them (the girls vetoed them on the basis of the pumpkin flavor and lack of any chocolate chips) but I love the premise and the ingredients.  The original site recommends serving with whipped cream.  I thought a plain cream cheese frosting would be nice (just a little maple syrup to sweeten it?).  If you try these, let me know what you think!

Pumpkin Quinoa Breakfast Cookies (12 lg or 24 small)
from Skinny Taste

1.5 c. water
3/4 c. uncooked quinoa
1 c. all purpose flour (can use a gf all purpose blend)
1/2 c. sugar (you can sub coconut sugar)
1/4 c. ground flax seed
1 T. pumpkin pie spice
1/8 tsp. salt
1/2 c. pumpkin puree
2 T oil
1 tsp. vanilla
1 egg white
2 T maple syrup.

Rinse quinoa in a fine mesh strainer.  Combine the rinsed quinoa and the water in a saucepan.  Cover and bring to a boil.  Reduce heat to low and simmer for 10-15 minutes.  Once complete, remove from stovetop and cool for a couple of minutes.  Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicon baking mat.

Add flour, sugar, flax, pumpkin pie spice and salt to a large bowl and mix well.  Measure 1.5 cups cooked quinoa and add to the flour mixture.  Stir until all the quinoa granules are covered in the mixture.  Set aside.  Combine the remaining ingredients in a small bowl.  Mix the wet and dry ingredients and stir to combine.

Scoop mounds of the cookie "dough" onto the prepared baking sheet and flatten with your hands or a spatula.  I made 12 large ones (6 to a pan) but you can alternately make 24 using about 1 tablespoon per cookie.

Bake them for 25-30 minutes  until cooked through and golden.  Remove from oven, cool on pan for 10 minutes before removing them to a cooling rack.  Cool completely before storing in a covered container in the refrigerator for 1-2 weeks.

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