Quinoa breakfast cookies
I’ve written about quinoa before. While I’ve always enjoyed using quinoa flakes, I didn’t always love baking with the flour. Just too earthy, I thought.
But toasting the quinoa flour first mellows the grassy and sometimes overpowering taste of the flour. Of course, toasting flour is nothing new. In A Tiger in the Kitchen, Cheryl Tan writes about her grandmother toasting tapioca flour for kueh bangkit, a traditional cookie, to get just the right texture.
To toast in the oven, spread quinoa flour evenly on parchment lined sheets and bake for about an hour at 225 degrees. Let flour cool completely before storing in airtight bags.
These small bites are like an oatmeal cookie, but with quinoa flakes in place of the oats. There’s nothing better than a cookie for a well-rounded breakfast!
Quinoa Breakfast Cookies
Blend together in large bowl:
½ cup ripe banana, mashed
3/4 cup brown sugar, packed
1/3 cup oil
2 teaspoons pure vanilla extract
Combine the following dry ingredients, then add to large bowl:
½ cup toasted quinoa flour
½ cup brown rice flour
¼ cup mesquite flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
Pinch ginger and cardamom
Fold in:
1 and ¼ cups quinoa flakes
Let dough chill in fridge for at least an hour. To bake, preheat oven to 325 degrees. Using a #40 disher, drop dough onto parchment lined cookie sheets. Press each cookie once with tines of a fork to flatten slightly. Bake for about 12 minutes. Yield: 20 cookies
Edited to add: Don’t miss a a delightful variation of this recipe, Spiced Apple Quinoa Cookies, at Family Style Food
Did I mention that it snowed this week in St. Louis? Here’s houseguest Zippy before a morning run.
Still here? Today’s Let’s Lunch on twitter features small bites. Take a look at these delicious posts!
Cheryl‘s Popiah (Summer Rolls) at A Tiger in the Kitchen
Ellise‘s Bite-Size Black Pepper-Strawberry Scones at Cowgirl Chef
Emma‘s Radish Phyllo Cups at Dreaming of Pots and Pans
Karen‘s Sushi video demo at Geofooding
Danielle‘s Bomboloni + Meyer Lemon Curd at Beyond the Plate
Cathy‘s Dandelion Bread Pudding with Sundried Tomato & Gruyere at Showfood Chef
-Linda 
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Zippy is adorable! Sigh…I wish I still had a dog. Those cookies look amazing — and I can always get behind the idea of having cookies for breakfast. Thanks for the tip on toasting quinoa flour — I’ve never baked with it before but now I’m definitely trying. xx
Zippy is the kind of houseguest that you wish would stay longer.
Love those two words: Cookie and Breakfast. And, the idea of toasting the quinoa flour is perfection! Also love the banana addition, can’t wait to try.
I’m so happy I stumbled on the toasting trick. Makes it so much more pleasant to bake with quinoa flour!
Hi, I am a fellow Let’s Lunch person, but did not have a chance to do a spring lunch this month. Now I am noshing my way through everyone’s delicious bites.
Breakfast cookies; you are a girl after my own own. I use quinoa often. Have never thought of toasting it. I can imagine the nice, slightly smoky, and nutty taste it would give the end result. Thanks for sharing these tips, and the recipe!
Hey Chez Us -
Hope to see you at “breakfast for lunch” on April 8th! Nosh on.
Great recipe but I would not use canola oil for sure!! perhaps some coconut oil or ot grass feed butter, etc
Mmm, sounds delicious!