Pumpkin Quinoa Breakfast Cookies Rating: 5 Yield: 36 (may be frozen) Serving Size: 1 cookie Calories per serving: 127 Fat per serving: 5g Pumpkin Quinoa Breakfast Cookies Ingredients ½ cup honey, maple syrup or agave nectar 1/2 cup coconut palm sugar 1/4 cup Muscovado sugar (or brown sugar) ½ cup coconut oil, melted 1/2 cup LIBBY’S 100% Pure Pumpkin 2 large eggs or flax eggs 2 teaspoons vanilla extract 2 1/2 cups gluten free flour blend (see note) 1 teaspoon salt 1 teaspoon baking soda 2 teaspoons chia seeds 1 1/2 cups cooked quinoa 1/2 cup quinoa flakes 1/2 cup dried cranberries ¼ cup chocolate chips ¼ cup sesame seeds ¼ cup chopped almonds (optional) Frosting Frosting (Optional) 4 ounces cream cheese, softened 2 tablespoons LIBBY’S 100% Pure Pumpkin 2 tablespoons maple syrup 1/2 teaspoon cinnamon Instructions Preheat oven to 350 degrees. Line two large baking sheets with parchment paper. In the bowl of a mixer beat together liquid sweetener, sugars, coconut oil, LIBBY’S 100% Pure Pumpkin, eggs and vanilla extract. Sift together flour, salt and baking soda and add to sugar mixture. Beat until just combined and then beat in chia seeds, quinoa and quinoa flakes. Stir in cranberries, chocolate chips, sesame seeds and almonds until just combined. Roll into tablespoon sized balls and flatten. Bake for 18 to 22 minutes, until golden brown. Frosting Combine ingredients in a blender or food processor and process until smooth. Allow cookies to cool and apply a thin layer. (If you want a thicker coating of frosting simply double the recipe.) Cookies are best frosted the day of serving. Notes Note: If your flour blend doesn’t have xanthan gum add 1/2 teaspoon. Servings 36, Calories 127, Fat 5g, Carbohydrates 18.8g, Protein 2.2g, Cholesterol 11mg, Sodium 113mg, Potassium 73mg, Fiber 1.2g, Sugars 7.1g Frosting Servings 36, Calories 14, Fat 1.1g, Carbohydrates .9g, Protein .2g, Cholesterol 3mg, Sodium 9mg, Potassium 8mg, Sugars.7g
Posted on: Fri, 06 Jun 2014 21:47:44 +0000
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