Adapted from Skinny Taste blog
Healthy enough for breakfast, but tasty enough for dessert, these cookies are packed with the hidden health benefits of quinoa, pumpkin and flaxseed. Quinoa is full of protein to keep you full longer, pumpkin is high in beta-carotene which may lower risk of certain cancers like lung and prostate, and flaxseed is high in dietary fiber, which research has found may reduce risk for colorectal cancer.
Ingredients
1 ½ cups quinoa, cooked and cooled
1 cup all-purpose flour
⅓ cup ground flaxseed
⅓ cup granulated sugar
1 teaspoon cinnamon
½ teaspoon cardamom
¼ teaspoon nutmeg
¼ teaspoon ginger
⅛ teaspoon salt
½ cup pumpkin puree
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg white
2 tablespoons honey
Directions
Preheat oven to 350◦ F. Line baking sheet with parchment paper.
In a large bowl, mix flour, sugar, flaxseed and spices. Add quinoa and stir until coated.
In a small bowl, mix pumpkin, oil, vanilla, egg white and honey. Add wet mixture to the dry ingredients and stir until combined.
Using an ice cream scoop, drop dough by the spoonful onto the baking sheet. Shape and flatten with your hand or spatula to desired shape. Cook for about 30 minutes until golden.
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