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These AMAZING Gingerbread Quinoa Breakfast cookies have almond butter, molasses and warm spices and they're actually HEALTHY | gluten-free + vegan
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Gingerbread Quinoa Breakfast Cookies

They taste like a cross between molasses and oatmeal cookies, but it's honestly the frosting that takes them over the edge.
Course Breakfast, Snack
Cuisine American
Keyword gingerbread, healthy cookies
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 14 Servings
Calories 136kcal
Author Alyssa Rimmer

Ingredients

Instructions

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  • Whisk together the flaxseed meal and water, and set aside.
  • Beat together cashew butter, syrup, molasses and banana in a large bowl. Add flax egg and mix to combine.
  • Pour in oats, quinoa flakes, baking powder, spices and salt and stir together.
  • Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
  • Bake cookies on center rack for 16 - 18 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
  • While the cookies are baking, prepare the frosting by melting together the coconut butter and coconut oil. Once smooth, whisk in maple syrup, followed by almond milk one tablespoon at a time. Whisk completely between each addition of milk to ensure the mixture doesn't get too runny.
  • Once the cookies are completely cool, spread with frosting. Sprinkle with shredded coconut if desired!
  • Enjoy immediately or store in the fridge and remove 5 - 10 minutes before serving.

Nutrition

Calories: 136kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Sodium: 50mg | Potassium: 176mg | Fiber: 1g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 0.7mg | Calcium: 35mg | Iron: 1mg