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Pumpkin Quinoa Breakfast Cookie

It’s encouraged to start your day with cookies when it’s these power-packed breakfast cookies!

12 Serving(s)
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Pumpkin Quinoa Breakfast Cookie

Ingredients

  • 1 3/4 cups cooked quinoa
  • 3/4 cup canned pumpkin puree
  • 1 large egg
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 tsp. vanilla extract
  • 2 tbsp. vegetable oil
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • ground nutmeg, optional for serving

Instructions

  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
  2. In a medium bowl, add quinoa, pumpkin, egg, granulated sugar, brown sugar, vanilla and vegetable oil. Stir until well combined.
  3. In a small bowl, combine flour, pumpkin pie spice, baking soda, baking powder and salt; add to the quinoa mixture and stir until incorporated.
  4. Place 1/4-cup-sized balls of dough on prepared cookie sheet and lightly flatten with the back of a fork.
  5. Bake 14 to 16 minutes, or until cooked through. Remove from oven and let cool completely.
  6. To serve, top with ground nutmeg, if desired.

Nutrition Facts

137 Calories Per ServingFat: 4gSaturated Fat: 0.5gCholesterol: 16mgSodium: 167mgCarbohydrates: 24gFiber: 2gSugars: 10gProtein: 3g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe