Calories: 309 Proteins: 8 Carbs: 32 Fibers: 5 Fats: 19 Serves: 6 Total time: 25M
2/3 cup cooked BetterBody Foods Quinoa (measured after cooking)
1/2 cup rolled oats (ensure gluten - free as needed)
1/4 cup raw pumpkin seeds (unsalted)
1/4 cup BetterBody Foods Organic Super Seeds
1/2 cup natural peanut butter
1/4 cup maple syrup*
1/4 tsp baking soda
1/4 tsp sea salt
1/4 cup semisweet chocolate chips (optional // ensure dairy - free as needed)
1. Prepare BetterBody Foods Quinoa in the Instant Pot or on the stovetop — a scant 1/4 cup uncooked quinoa will yield ~2/3 cup (124 g) cooked. 2. Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Set aside. 3. To a medium mixing bowl, add 2/3 cup (124 g) of cooked BetterBody Foods Quinoa (adjust the amount if altering the default number of servings). Then add the rolled oats, pumpkin, and BetterBody Foods Super Seeds and stir well to combine. Next, add tahini, maple syrup, baking soda, sea salt, and optional chocolate chips. Stir well to incorporate fully. Scoop out dough in 1 ½ Tbsp amounts (we like using this scoop) and place on the prepared baking sheet. 4. The recipe, as written, should make 12 cookies. You can place them close together, as they don't expand. Gently press them with the palm of your hand, then bake for 14 -18 minutes until the edges are golden brown. 5. Let cookies cool for 5-10 minutes before transferring to a wire rack to cool completely — they'll firm up as they cool. Leftover cookies will be kept in an airtight container at room temperature for up to 2-3 days in the refrigerator for up to 4-5 days or in the freezer for 1 month or longer. 6. Enjoy your Quinoa Breakfast Cookies!
