I know what you are thinking! “Really, Robyn! Cookies for breakfast! Are you crazy!” I may very well be crazy, but this recipe makes for a healthy breakfast treat! Most mornings I am running late and don’t have time for breakfast. It is nice to grab a couple of these and be off to work.
I originally shared this recipe over on Daily Dish, but with it being National Vegan Day, I wanted to share it with all of you too!
Peanut Butter Chocolate Chip Quinoa Breakfast Cookies
Here is what you will need:
2 cups cooked Quinoa
1/2 cup natural Peanut Butter, chunky or smooth
3 tablespoons pure Maple Syrup
1/4 teaspoon Sea Salt
3/4 cup gluten-free Rolled Oats
1/2 cup unsweetened, shredded Coconut
1/2 cup vegan, gluten-free Chocolate Chips
Preheat oven to 350 degrees. Combine quinoa, peanut butter, maple syrup, salt, and oats in a large mixing bowl. Mix ingredients together by using an electric mixer on low to medium speed, until well combined. Stir in coconut and chocolate chips. Scoop and mold dough into round, tablespoon-sized cookies. Place cookies on parchment paper lined baking sheets and bake for about 20 minutes, or until bottoms are nicely browned. Allow to cool completely and then store in an air tight container. Recipe makes 16-18 cookies.