Quinoa Breakfast Cookies (7g Protein)

These Quinoa Breakfast Cookies are easy, healthy breakfast cookies naturally packed with 7 grams of protein with no protein powder needed.

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I’ve included the whole recipe just below, but don’t miss my baking tips, step-by-step pictures, and ingredient selection tips.

Quinoa Breakfast Cookies

These Quinoa Breakfast Cookies are easy, healthy breakfast cookies naturally packed with 7 grams of protein with no protein powder needed.

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Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Cool: 20 minutes mins

Total Time: 45 minutes mins

Course: Breakfast

Cuisine: American

Servings: 10 cookies

Calories: 272 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ ½ cup Peanut Butter (Unsalted) - (note 1)
• ▢ ½ cup Mashed Banana - 1 large ripe banana (note 2)
• ▢ ¼ cup Maple Syrup - (note 3)
• ▢ 3 tablespoons Coconut Oil - (note 4)
• ▢ 1 teaspoon Vanilla Extract
• ▢ 1 cup Cooked Quinoa
• ▢ 1 ¼ cup Homemade Oat Flour - (note 5)
• ▢ 1 teaspoon Baking Powder

Adds-in – optional

• ▢ 2 tablespoon Sunflower Seeds
• ▢ ⅓ cup Dairy-Free Dark Chocolate Chips

Instructions

• Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
• In a mixing bowl, add banana, mash and measure exactly 1/2 cup of mashed bananas. Remove the excess and freeze it for later to use in a smoothie.
• Add in peanut butter, maple syrup, melted coconut oil, and vanilla extract. Stir with a rubber spatula to incorporate.
• Fold in cooked quinoa, oat flour, baking powder, seeds, and chocolate chips.
• Combine until it forms a sticky cookie dough. Stir for a good 2 minutes to give the fiber in oat flour time to absorb the liquid in the dough. If too wet after that time, stir in an extra 1-2 tablespoons of oat flour.
• Using a lightly oiled cookie dough scoop, scoop some batter and release it on the prepared baking sheet. Repeat until no more batter left. I made 10 large cookies about 2 1/2 tablespoons batter each.
• Press down the top of each cookie with lightly oiled hand palm.
• Bake the cookies at 350 °F (180 °C) for 19-22 minutes or until the sides are nicely golden brown.
• Let them cool down for 10 minutes on the cookie sheet at room temperature, then transfer them onto a cooling rack.

Notes

Note 1: You can swap peanut butter for almond butter, cashew butter, or sunflower seed butter if you have a nut allergy.

Note 2: You can swap for 1/2 cup unsweetened applesauce.

Note 3: Any liquid sweetener works like agave syrup or coconut nectar

Note 4: Melted plant-based butter works as well or melted butter if you use dairy in your kitchen. Other light-flavor oils like olive oil works, but the cookies are a bit more fragile with it.

Note 5: You can’t swap for almond flour or all-purpose flour. To make oat flour, blend rolled oats in a blender for 30-45 seconds, until fine like a flour. Make sure you use gluten-free oats if needed.

Note 6: Any seeds works like sesame seeds, pumpkin seeds, or chopped nuts like walnuts or almonds.

Note 7: Or dried cranberries or dried raisins.

Storage: Store the cookies in the fridge in a sealed box for up to 4 days. Freeze the cookies in Ziploc bags for up to 1 month, thaw the day before at room temperature.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Equipment

Measuring Cups and Spoons

Mixing Bowl

Baking Sheet

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Nutrition

Serving: 1cookie | Calories: 272kcal | Carbohydrates: 28.6g | Protein: 6.9g | Fat: 15.4g | Saturated Fat: 6.9g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 4.5g | Sodium: 109.4mg | Potassium: 270.2mg | Fiber: 2.8g | Sugar: 10g | Vitamin A: 9.7IU | Vitamin B12: 0.02µg | Vitamin C: 1mg | Calcium: 70.4mg | Iron: 1.4mg | Magnesium: 68.8mg | Phosphorus: 171.7mg | Zinc: 1.4mg

Ingredients and Substitutions

You only need a few wholesome ingredients for these cookies. Here’s how to pick them.

• Peanut Butter – This adds fat, protein, and flavor. Alternatives include other nut or seed butters like almond butter, cashew butter, or sunflower seed butter if you have nut allergies.
• Mashed Banana – It provides sweetness, moisture, and binding. You can also use unsweetened applesauce for a different flavor profile.
• Maple Syrup – This is a liquid sweetener that adds sweetness and moisture. Agave syrup or coconut nectar are good alternatives.
• Coconut Oil – It adds moisture and fat, contributing to the cookie’s texture. Melted plant-based butter or other light-flavored oils like olive oil also work.
• Vanilla Extract – This enhances the overall flavor.
• Cooked Quinoa – This adds protein and texture. Ensure it’s cooled to prevent excess moisture in the dough.
• Oat Flour – This forms the base of the cookie, providing fiber and structure. You must use oat flour for this recipe, blending rolled oats into flour is a simple process. You can use gluten-free certified oats.
• Baking Powder – This helps the cookies rise slightly.
• Sunflower Seeds – This adds texture and nutrients. Sesame seeds, pumpkin seeds, or chopped nuts like walnuts or almonds are good alternatives.
• Dairy-Free Dark Chocolate Chips – These add sweetness and flavor. Dried cranberries or raisins can also be used.

How to Make Quinoa Breakfast Cookies

This recipe is super easy to whip up in just a few minutes. Here’s how to prepare it.

Pour all the liquid ingredients in a small mixing bowl and combine them.

Pour the dry ingredients on the top and stir to combine.

Line a baking sheet with parchment paper and form cookie dough balls.

Flatten the cookies and bake them at 350 °F (180 °C) for 19-22 minutes.

Carine’s Baking Tips

Let me share a few more tips to make these cookies super easy for you, even if you’re a beginner.

• Cooled Quinoa Essential – Use fully cooled quinoa to avoid a wet, unmanageable dough.
• Oat Flour Hydration – Give the oat flour 2 minutes to absorb the liquid for the right dough consistency.
• Even Cookie Size – Use a cookie scoop for uniform size and even baking.
• Gentle Pressing – Lightly oil your palm to press the cookies down without sticking.
• Golden Brown Indicator – Bake until the edges and middle turn golden brown for a crispier cookie.
• Flavor Variety – Change the add-ins for different flavors, chopped nuts or dried fruits are great options.
• Cooling Time – Allow cookies to cool on the baking sheet for 10 minutes before moving to a rack.
• Storage Solution – Store in the fridge for up to 4 days, or freeze for longer storage.
• Thawing Tip – Thaw frozen cookies at room temperature the day before you want to eat them.

More Healthy Cookie Recipes

Healthy Oatmeal Cookies

Healthy Banana Cookies

Healthy Breakfast Cookies

Healthy Apple Cookies