Almond Mulberry Breakfast Cookies

Almond Mulberry Breakfast Cookies

Hearty, sweet and oh-so-irresistible cookies enhanced with the nutty crunch of almonds and the antioxidant power of Mulberries.

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1 cup I Heart Keenwah Toasted Quinoa Flakes

3/4 cup Almond Meal

Sea Salt

1/2 tsp Baking Soda

1/2 tsp Baking Powder

1 Flax Egg (1 tbsp Flax Seeds + 3 tbsp Water)

1 tsp Vanilla Extract

1/4 cup Coconut Oil

1/4 cup Maple Syrup

1/4 cup Chopped Almonds

3/4 cup Navitas Organics Mulberries


Preheat the oven to 340F and line a baking sheet with parchment paper.
Combine dry ingredients (quinoa flakes, almond meal, salt, baking soda, baking powder) in a mixing bowl.
Add wet ingredients (flax egg, vanilla, coconut oil, maple syrup) and mix until a dough forms.
Fold in by hand the chopped almonds and Mulberries.
Form one-inch cookie balls by hand and arrange on prepared baking sheet.
Bake for 12 minutes, then cool completely before serving.

Recipe made in partnership with I Heart Keenwah

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