Matcha Tiramisu with 50/50

Matcha Quinoa Breakfast Cookies

Gluten-free option.

Soft, wholesome & perfect for busy mornings! Made with ceremonial grade matcha, gluten-free & plant-based goodness, and high in fiber & sustained energy.

Ingredients

• 1 cup (120g) cooked quinoa, cooled
• 1 cup (90g) rolled oats (certified gluten-free)
• 1/2 cup (40g) almond flour
• 1/4 cup (30g) pumpkin seeds
• 1/4 cup (30g) chopped almonds
• 1/4 cup (30g) shredded coconut (unsweetened)
• 1/4 cup (50g) maple syrup (or honey)
• 1/4 cup (60ml) almond butter (or nut/seed butter)
• 1 tsp vanilla extract
• 1 1/2 tsp matcha powder (ceremonial grade)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup (40g) dark chocolate chips (optional)
• 1/4 cup (40g) dried cranberries or raisins (optional)

Instructions

1. Preheat: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix wet ingredients: In a large bowl, whisk together maple syrup, almond butter, and vanilla extract until smooth.
3. Add dry ingredients: Add cooked quinoa, oats, almond flour, seeds, nuts, coconut, matcha powder, baking powder, and salt to the wet mixture. Stir until well combined.
4. Add mix-ins: Fold in chocolate chips and dried cranberries or raisins, if using.
5. Scoop & shape: Scoop about 2 tablespoons of dough and flatten gently into cookie shapes on the baking sheet.
6. Bake: Bake for 12–15 minutes, or until the bottoms are lightly golden.
7. Cool & enjoy: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Makes: 10–12 cookies

Dr. Kesha's Tip: Store in an airtight container for up to 5 days, or freeze for longer freshness!