Gingerbread quinoa breakfast cookie – Vegan

by Meagan Duhamel | March 16, 2015

Quinoa cookies

Gingerbread quinoa breakfast cookies. PHOTO BY JIM GRAY

This is a wonderful recipe I found from one of my favourite blogs, Healthful Pursuit. I use her recipes and nutrition advice often. Blackstrap molasses is a super food, high in iron, calcium, B vitamins and magnesium. Quinoa is another super food, high in protein and iron. It is normally not something that is included in a breakfast cookie, but it adds a nice texture. This cookie tastes like a Christmas treat with a healthy twist.


3/4 cup uncooked quinoa
1 1/2 cups water
1 cup all-purpose, or pastry flour
1/2 cup fresh ground flax seeds
2 1/2 tsps ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Pinch sea salt
1/4 cup coconut sugar
1/4 cup blackstrap molasses
1/4 cup unsweetened apple sauce
2 tbsps grape seed oil
1 tsp pure vanilla extract

Preparation instructions:

Add quinoa and water to saucepan. Cover and bring to a boil. Reduce heat to low, simmer for 15 minutes. Remove from heat, uncover, allow to cool a couple of minutes.
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicon baking mat.

Add all dry ingredients to a large bowl. Add 1½ cups of the cooked quinoa. Stir until all quinoa granules are covered in the mixture. Set aside. Combine wet ingredients in a separate bowl and stir well. Pour into bowl with dry ingredients and combine.

One tbsp at a time, scoop mixture onto baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly between my palms.

Meagan Duhamel - recipe

Sudbury Olympian Meagan Duhamel. PHOTO BY SKATE CANADA/LUCA RAGOGNA

Bake 18-20 minutes, until cooked through.

Let cool on the pan for 10 minutes before transferring to a cooling rack. The longer you leave it to cool, the firmer the cookies will become.


Meagan Duhamel, of Lively, is a 2014 Olympic silver medallist, vegan and certified holistic nutritionist.


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