Super Hero Breakfast Cookies
Cuisine: AmericanDifficulty: EasyServings
12
servingsPrep time
10
minutesCooking time
20
minutesCalories
175
kcal40
minutesIngredients
¾ cup quinoa flakes
¾ cup almond flour
1 cup brown rice flour
½ cup sorghum flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons molasses
¼ cup maple syrup
½ cup unsweetened applesauce
1 egg
½ cup almond butter
1 cup buttermilk
1 teaspoon vanilla extract
¼ cup dried cranberries
¼ cup pumpkin seeds
1/4 cup unsweetened shredded coconut
Directions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together the quinoa flakes, almond flour, brown rice flour, sorghum flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk the egg, almond butter, maple syrup, applesauce, buttermilk, molasses, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
- Fold in the cranberries, pumpkin seeds, and shredded coconut.
- Scoop heaping tablespoons (about 3 tbsp per cookie) onto the prepared baking sheets.
- Bake for 18–20 minutes, or until cookies are golden and set.
- Cool on a wire rack before serving.
