Go Back

Quinoa Breakfast Cookies - Easy, Wholesome, and Make-Ahead

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Cooked quinoa: 1 1/2 cups, cooled. White quinoa works best for neutral flavor.
  • Old-fashioned rolled oats: 1 1/2 cups. Use certified gluten-free if needed.
  • Ripe banana: 1 large, well-mashed (about 1/2 cup) for moisture and natural sweetness.
  • Nut or seed butter: 1/2 cup. Almond, peanut, or sunflower seed butter all work.
  • Maple syrup or honey: 1/3 cup for sweetness and binding.
  • Eggs: 2 large. For vegan, use 2 flax eggs (2 tbsp ground flax + 5 tbsp water).
  • Coconut oil or melted butter: 2 tablespoons, cooled slightly.
  • Vanilla extract: 1 teaspoon for flavor.
  • Ground cinnamon: 1 teaspoon.
  • Baking powder: 1 teaspoon for lift.
  • Fine sea salt: 1/4 teaspoon to balance sweetness.
  • Mix-ins (about 1 cup total): Choose from mini chocolate chips, chopped nuts, seeds, dried cranberries, raisins, shredded coconut, or chopped dates.

Method
 

  1. Cook and cool the quinoa: If you don’t have leftover quinoa, cook 1/2 cup dry quinoa with 1 cup water. Simmer, covered, until tender and water is absorbed, 15 minutes. Fluff and cool completely.
  2. Prep your pan and oven: Heat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  3. Make the wet base: In a large bowl, whisk eggs. Stir in mashed banana, nut or seed butter, maple syrup, melted coconut oil, and vanilla until smooth.
  4. Add the dry ingredients: Stir in oats, cooked quinoa, cinnamon, baking powder, and salt. Fold until everything is well distributed.
  5. Stir in mix-ins: Fold in about 1 cup of your favorite add-ins. Keep total add-ins around this amount so the cookies hold together.
  6. Scoop and shape: Use a heaping tablespoon or a 2-tablespoon scoop to portion dough onto the lined sheet. Gently flatten each mound to about 1/2 inch thick—these don’t spread much.
  7. Bake: Bake 12–16 minutes, until set around the edges and lightly golden underneath. Centers should feel firm but still soft.
  8. Cool completely: Let the cookies rest on the sheet 5 minutes, then transfer to a rack to cool. They firm up as they cool.