Name: Sea Salt + Date Quinoa Breakfast Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: for the date puree:; 10 medjool dates (pitted + soaked in warm water for at least 10 minutes); 3 tablespoons plant milk of choice; 1/2 teaspoon salt; for the cookies:; 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water); ½ cup almond butter; ¼ cup date puree; 2 tablespoons maple syrup (or plant milk for lower sugar option); 1 medium banana (mashed); ½ cup rolled oats; ½ cup quinoa flakes; 1 teaspoon baking powder; ½ vanilla bean powder (or extract); ¼ teaspoon salt; 2 tablespoons chia seeds (optional); Topping: sea salt flakes (I like Maldon)

These sea salt + date quinoa breakfast cookies are a decadent way to start the day. Packed with fiber, protein, healthy fats and complex carbs!

Sea Salt + Date Quinoa Breakfast Cookies -- a simple and HEALTHY breakfast cookie that is packed with fiber, protein and healthy fats!

I just arrived back from a week-long trip to Prince Edward Island and while I'm certainly feeling refreshed and relaxed, the mountainous to-do list, my disorganized apartment, my empty fridge and getting my butt back in gear for workouts, already is making the vacation seem like ages away.

It's funny how that happens, right? When you're away you are able to forget about life for a while, but as soon as you get back home, it just picks back up right where we left off. And you're really just left with great memories, some peace of mind, and a little bit of a tan if we're lucky.

But now that I’m back, trying to get into the swing of things again, sharing the quinoa breakfast cookie flavor for June felt like a comfortable place to start. I've been having a blast coming up with different flavors each month, it's really starting to challenge my creative side.

So far we've made Blueberry Muffin Quinoa Breakfast Cookies, Carrot Cake Quinoa Breakfast Cookies, Chunky Monkey Quinoa Breakfast Cookies and more. Last month was Snickerdoodle Quinoa Breakfast Cookies, and they reminded me the most of a “dessert-style” cookie, but I have to say this new flavor is pretty amazing too!

So now, it's time to introduce you to this month's cookie flavor: Sea Salt + Date Quinoa Breakfast Cookies!

Initially the idea for these was more of a salted caramel flavor, but after testing them a few times, I decided the flavor was less caramel-y and more of just a subtle sweetness with chewy date pieces. So they're sea salt + date quinoa breakfast cookies and they are D-E-L-I-S-H!

We've changed this version up just slightly by using a date puree to sweeten them instead of maple syrup. If you haven't ever made a date puree, you're in for a treat. It's kind of like a thick caramel, but a little bit less sweet, yet every bit as decadent.

And it's super easy to make. All you have to do is soak some dates (for about 15 minutes), then blend them up until they're smooth and creamy. You're definitely going to want to have a high powered blender or food processor because it can be a little tricky to get them smooth.

I used my BlendTec Twister Jar, but I think a Vitamix or even a food processor would also do the trick.

And you know, you also don't have to really worry about the puree being totally smooth; if there are some bits of date left over, that's fine! It will give some texture to the cookies and having a few chunks of chew date inside is actually kind of perfect.

For the sea salt bit, I simply sprinkled my cookies with some Maldon sea salt flakes. It added just the right amount of saltiness without overpowering the entire flavor. Plus the balance of sweet and salty makes these an even more epic ~~dessert~~ breakfast.

What do we love about these cookies? For starters, you can make them in just one bowl. Second, they are naturally gluten-free, vegan and don't need any refined sugar. They're also high in protein, fiber, healthy fats AND complex carbohydrates, so they end up filling you up and giving you sustained energy all morning long.

These cookies are double as the perfect pre- or post-workout snack. I love to toss a few in my bag on my way out the door so that if I have to run errands after my yoga or spin class, I can just nibble on these cookies and not worry about falling prey to my ravenous hunger and reaching for unhealthy options. They can provide a quick boost of energy and also help you recover.

So…let's recap the flavors we have so far:

January: Chunky Monkey
February: Blueberry Muffin
March: Peanut Butter + Jelly
April: Lemon Poppy Seed
May: Snickerdoodle
June: Sea Salt + Date

And for the next month…it's up to you!

What flavor would you like to see for July?

Matcha Latte
Strawberry “Cheesecake”
Lemon Raspberry
Chocolate Peanut Butter
or…something different?

Let me know your vote in the comments below and we'll see which one wins!

xo Alyssa

More Quinoa Breakfast Cookies to try:

Prep: 10

Cook: 15

Total: 25

Ingredients

for the date puree:
10 medjool dates pitted + soaked in warm water for at least 10 minutes
3 tablespoons plant milk of choice
1/2 teaspoon salt
for the cookies:
1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
½ cup almond butter
¼ cup date puree
2 tablespoons maple syrup or plant milk for lower sugar option
1 medium banana mashed
½ cup rolled oats
½ cup quinoa flakes
1 teaspoon baking powder
½ vanilla bean powder or extract
¼ teaspoon salt
2 tablespoons chia seeds optional
Topping: sea salt flakes I like Maldon

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Drain dates and add them, along with the milk and salt, to high-powered blender or food processor. Blend on high until smooth. (you may have to stop and scrape the sides down occasionally)
Whisk together the flaxseed meal and water, and set aside.
Beat together almond butter, date puree, syrup and banana in a large bowl. Add flax egg and mix to combine.
Pour in oats, quinoa flakes, baking powder, vanilla and salt, and stir together. Fold in chia seeds.
Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Gently flatten them and then sprinkle with the sea salt flakes.
Bake cookies on center rack for 15 - 17 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
Enjoy at room temp or slightly reheated in a microwave.

Notes

*You will probably have leftover date puree, so just put it in a sealed container and store it in the fridge/freezer!

Nutrition

Sea Salt + Date Quinoa Breakfast Cookies

What flavor would you like to see for July?

More Quinoa Breakfast Cookies to try: