I threw together some ingredients and as a result made these cookies. These will pair great with some eggs to form a nice balanced breakfast. The ingredients can be changed around to make them paleo. This is a gluten free recipe, so that is a plus.
Ingredients:
Directions:
Servings: 16
1 cookie
Calories: 143
Carbs: 22.3
Fat: 5
Protein: 4
Ingredients:
- 16 Dates, pitted
- 1 cup unsweetened Almond Milk
- 1 cup uncooked Quinoa
- 1 3/4 cup water
- 4 tbsp honey
- 1.5 Apples
- 1/4 cup nut butter
- 1/4 cup powdered Peanut butter (or a flour of your choice)
- 1/2 cup Almond Flour
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/8 ground cloves
Directions:
- If the dates you purchased are not pitted, pit them. Cut the dates in half and place them in a bowl. pour the almond milk over them and let soak.
- Pour 1 cup of quinoa and the water into a pot and bring to a boil. Let the quinoa cook until almost all the water has been evaporated.
- Add the dates and almond milk into the quinoa, bring to a boil and let simmer for 15 minutes, or until everything is almost evaporated.
- Preheat your oven to 375.
- Pour the quinoa, dates, and liquid into a blender and blend. This will form a thick batter.
- Pour the batter out into a mixing bowl. Add the honey, nut butter, powder pb/flour, almond flour, vanilla, cinnamon and cloves into the bowl and mix.
- Chop the apple into tiny pieces and fold the apples into the cookie mixture.
- Cover cookie sheets with baking sheets or parchment paper. Shape large cookies and flatten them to desired thickness. You can place them close to each other because they will not expand or rise.
- Cook for 10 minutes, then flip the cookies using a spatula and cook for another 10.
- Serve the cookies warm
Servings: 16
1 cookie
Calories: 143
Carbs: 22.3
Fat: 5
Protein: 4