These Quinoa Breakfast Cookies are easy, healthy breakfast cookies naturally packed with 7 grams of protein with no protein powder needed.
I’ve included the whole recipe just below, but don’t miss my baking tips, step-by-step pictures, and ingredient selection tips.
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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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Servings: 10 cookies
Calories: 272 kcal
Ingredients
- 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.
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 | Cholesterol: 0.1mg | 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
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
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.
You cannot sub the oat flour? I’m allergic to oats.
Well, I didn’t try something else yet, it doesn’t mean it couldn’t work with something else like all-purpose flour or all-purpose gluten-free flour. But any change you will do will definetly required new measurement and results in a change of texture in your cookies.
Delicious recipe! we all loved them.
Super easy to make. I made smaller cookies and managed to get 16 out of the batch!
Breakfasts became cool for kids!
Thank you for your lovely feedback!
Thanks for s great breakfast
My pleasure!
that’s great
So glad I found your site
Thank you for following my recipes here!