These goji berry and quinoa breakfast cookies are the perfect, portable, all-natural breakfast cookie for people on-the-go. Packed with three superfoods.
Course
Breakfast, Snack
Category
Baking
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings24Cookies
AutorElle
Ingredients
1 1/2cupsall-purpose flour(I use mixed with half whole wheat flour) (200 g)
1teaspoonsea salt
1/2teaspoonbaking powder
1/2teaspoonbaking soda
1/2cupbutter,room temperature (113 g)
1/2cupsoft brown sugar(80 g) (I use GEPA organic raw cane sugar Mascobado)
4tablespoonshoney
2large eggs
1teaspoonpure vanilla powder
1cupcooked quinoa,cooled (100 g)
1cupold-fashioned oats(100 g)
1cupgoji berriesalternatively use organic dried cranberries (100 g)
1/2cupslivered almonds(50 g)
1/4cuppine nuts(30 g) (optional)
Method
Preheat oven to 375°F / 180°C.
Line 2 baking sheets with parchment paper.
Whisk flour, salt, baking powder, and baking soda in a medium bowl.
Using an electric mixer, beat the butter, brown sugar, and honey in a large bowl for about 3 minutes. Add the eggs and vanilla powder; beat for another 2 minutes.
Gradually beat in the flour mixture, then stir in quinoa, oats, dried berries, almonds and pine nuts.
Drop by tablespoons onto the prepared cookie sheets, spacing 2cm apart (I use another spoon of the same size to scrape the dough off the first spoon onto the baking sheet).
Bake cookies until golden, 12–15 minutes. Transfer cookies to a wire rack and let cool.
Cooled cookies can be stored in an airtight container at room temperature for 1-2 days or kept in the freezer for up to 1 month. Enjoy!