These Oatmeal Quinoa Chocolate Breakfast Cookies are the perfect breakfast on-the-go, or afternoon snack. Healthy, guilt-free cookies that stay soft, slightly cakey, and totally delicious! Swap out the chocolate for dried fruit or nuts, for an even healthier bite.
- 3/4 cups all purpose flour
- 3/4 cups whole wheat flour
- 1 tsp kosher salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup salted butter, softened but not melty
- 1/2 cup packed light brown sugar
- 1/4 cup honey
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup cooked quinoa, cooled to room temp
- 1 cup old-fashioned oats
- 1 1/2 cups chocolate chips (or dried berries, nuts, etc.)
- In a large bowl, whisk together both flours, salt, baking powder, and baking soda.
- In the bowl of a stand mixer, beat together the butter, brown sugar, and honey until light and fluffy, about 3 minutes on medium-high. Add eggs and vanilla, beating until pale and fluffy, about 2 more minutes. Slowly beat in flour mixture, 1/2 cup at a time, until dry and wet ingredients are incorporated.
- Using a wooden spatula, stir in cooked quinoa, oats, and chocolate chips just until combined. Cover and chill 1 hour. Meanwhile, preheat oven to 375F. Line baking sheets with parchment paper.
- Roll dough into 1 TB rounded balls. Place onto prepared baking sheets, 1 inch apart. Slightly press down on each ball to flatten just a bit.
- Bake about 8-10 minutes or until golden and puffed, yet soft. Cookies might seem a bit underbaked, but they will set upon cooling. After a few minutes, transfer cookies to wire rack to cool completely.
- * Notes: Cooled cookies may be wrapped airtight and frozen for 2-3 weeks. Be sure the 1 cup of quinoa is already cooked, not raw. Follow package instructions for cooking.
- Category: cookies, breakfast, snack