Wednesday, October 28, 2015

Breakfast Cookie with Quinoa & Zucchini

Now on the healthier side of's a new idea for a breakfast cookie.

But don't save them just for breakfast! I like to freeze them and pack them in my lunch for a mid-moring or afternoon snack.  They are defrosted by the time I'm ready to eat them.

They also make a quick "pick-me-up" snack before or after a workout.

A fruit sweetened no fat added wholesome treat. Kids can fuel up on a healthy snack after school.

If you count weight watcher points, each cookie is just 2 points each.

Breakfast Cookie with Quinoa & Zucchini                   Makes about 17-18 cookies
3 mashed bananas
1/3 cup applesauce
1/2 Tbsp vanilla
1/4 cup plus 1 Tbsp non-dairy milk
1/2 cup grated zucchini
1/3 cup quinoa flakes
2 cups old fashioned oats
1 tsp cinnamon(rounded)
1/2 cup raisins (leave out for yeast free diets)

Preheat oven to 350.
In a large mixing bowl add mashed bananas, applesauce, vanilla, zucchini, and non-dairy milk. Mix well.
Add oats, quinoa flakes, and cinnamon. Stir well.
Stir in optional raisins.  Drop onto a cookie sheet lined with parchment paper,I use a small to medium size cookie scoop for my cookies. Bake for about 18 minutes. Cool on a wire rack.

Refrigerate or freeze for longer storage.


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