Quinoa, almond flour, and a dollop of jelly make for the tastiest Quinoa Breakfast Cookies around! Make them for Passover or anytime you’re craving a treat that’s also nutritious.
Who's excited to eat cookies for breakfast? These healthy Quinoa Breakfast Cookies are on top of our list of indulgent breakfast treats. They are easy to make and absolutely delicious for breakfast, as a snack, or for dessert. The ingredient list is short and sweet, you can make the cookie dough in just a few minutes, and they’re so well-loved that you should consider doubling the recipe!
What is Quinoa?
Quinoa is an edible seed from the amaranth family. It’s pronounced “keen-wah,” and when cooked, it creates a fluffy cooked dish that pairs well with so many of our favorite mains! Quinoa is high in both protein and fiber along with B vitamins and minerals. It’s usually sold next to the rice in grocery stores. For this recipe, we placed uncooked quinoa in the food processor to break it down a little.
Vegan Gluten-Free Breakfast Cookies
These cookies are vegan, gluten-free, and free of refined sugars. They’re healthy enough to eat for breakfast and so delicious you’ll be craving them for dessert! We filled the cookies with fruit jam, but you can omit the jam and eat them without it if you prefer. Here are other breakfast cookie fillings you may enjoy:
- Almond butter
- Melted chocolate
- Chocolate spread
- No Fuss Salted Tahini Date Caramel
Quinoa Cookie Ingredients
Our Quinoa Breakfast Cookies are filled with simple ingredients!
- Quinoa - You can use quinoa flour, but we like the more rustic texture that food-processing your own creates. This recipe calls for uncooked quinoa!
- Almond flour - You can also make these quinoa cookies with ground almonds, walnuts, hazelnuts etc
- Sweetener - Pure maple, honey, or silan ( date syrup) are all sweeteners that work well in this recipe. Use your favorite!
- Baking ingredients - Cinnamon, baking powder, salt, and vegetable oil all contribute to this easy breakfast cookie!
- Jelly - We love using raspberry jelly in between two cookies. It makes for a sweet cookie that we cannot resist. Use any flavor or eat the cookies plain (they’re delicious on their own!)
How to Make Breakfast Cookies
These cookies not only taste amazing, but they’re also easy to make! Using a food processor, process the quinoa until a fine flour forms. Add the remaining ingredients and pulse until a dough forms. It’s a one-bowl recipe because the dough goes straight from the processor bowl onto a piece of parchment paper to be rolled out and cut into circles.
More Cookie Recipes
- 3-Ingredient Peanut Butter Cookies
- The Second Best Tahini Cookies
- Vegan Cranberry Pecan Cookies
- Vegan Butter Cookies with Sparkling Sugar
- Chocolate Chip Hemp Protein Cookies
- Peanut Butter Oatmeal Cookies
- Gluten-Free Avocado Oatmeal Chocolate Chip Cookies
- Orange Ginger Spice Cookies
Quinoa Breakfast Cookies
- Total Time: 20 minutes
- Yield: 30 cookies
- Diet: Vegan
Description
Quinoa, almond flour, and a dollop of jelly make for the tastiest Quinoa Breakfast Cookies around! Make them for Passover or anytime you’re craving a treat that’s also nutritious.
Ingredients
- 1 cup almond flour ( 105 gr)
- ⅔ cup uncooked quinoa ( 120gr)
- ¼ cup maple syrup, honey, or silan (50 ml)
- 1 tsp baking powder
- ½ tsp cinnamon
- A pinch of salt
- 2 tbsp neutral-tasting vegetable oil
- Raspberry Jelly or any jelly of your choice, Almond butter, chocolate spread, or No-Fuss Salted Tahini Date Caramel (optional)
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper
- Place the quinoa in the bowl of a food processor and process for about 30 seconds This will breakdown the quinoa to form a coarse flour
- Add the almond flour, maple syrup, baking powder, cinnamon, salt and oil, and process until the mixture comes together to from a dough . Make sure to scrape the sides of the bowl, so all the ingredients are well combined
- Wrap the dough in plastic wrap and refrigerate for 30 minutes. Don't skip this step or the dough will be too sticky to handle
- Cut 2 large pieces of parchment paper. Place the cookie dough on one of the pieces and place the other piece of parchment on top of the cookie dough. Using a rolling pin, flatten the cookie dough to about ¼" thick
- Using a cookie cutter, cut out circles of dough and place them in the prepared baking sheet (if you don't have a cookie-cutter you can use the rim of a glass). Roll out the remaining dough and cut out more cookies. Repeat the process until you have used all the dough
- Bake for 10 minutes. Let the cookies cool completely and store them in an airtight container
- Enjoy plain, or with a filling (see note #1)
Notes
- You can make a sandwich cookie by filling these quinoa breakfast cookies with fruit jelly, almond butter, peanut butter, chocolate spread, or No-Fuss Salted Tahini Date Caramel
- It's important to store the cookies in an air thight container once they are completely cool, so they don't get soggy.
- Prep Time: 10
- Cook Time: 10
- Category: Cookies
- Method: baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 cookie without filling
- Calories: 42
- Sugar: 1.7
- Sodium: .5
- Fat: .9
- Saturated Fat: 0
- Unsaturated Fat: .2
- Trans Fat: 0
- Carbohydrates: 4.9
- Fiber: .4
- Protein: 1.1
- Cholesterol: 0
ANNIE
Is it possible to use apple sauce in place of the oil? These look amazing!
Vicky and Ruth
We are not sure, we haven't tried using apple souce instead of oil. We will let you know if we get a chance to test them with apple sauce.
Lori Hoch Stiefel (the vegan balabusta)
Could this be made with quinoa flakes instead?
Vicky and Ruth
Uncooked quinoa is what gives these cookies their flavor and consistency. Quinoa flakes would be too mushy and the dough won't hold.
Lee
I don’t bake, I leave that to my wife, daughter, or even son, but I do love cookies and these taste great, light because of the quinoa, sweet from the jelly, and crunchy from the baking
Vicky and Ruth
LOL, Thank you!
Jenny
Just about to pop my red & white Quinoa biscuits in the oven. Thank you for the recipe.
Jenny
Just eaten my first Quinoa cookie with orange choc spread - one word - delicious ❤️
Vicky and Ruth
Great! Enjoy!
Mary
Thank you for this great recipe. Yesterday I made the cookies and they were a big success. They are delicious and healthy. What else can you ask for?
Vicky and Ruth
Thank you! We have already made five batches, everyone loves them.
Sharon Schenkel
Good afternoon-
I have a question about the quinoa. I thought it always needs to be rinsed before using, to remove the bitter saponins. I was wondering what your opinion might be about rinsing and toasting in a dry skillet before grinding in food processor.
Vicky and Ruth
Most brands of quinoa don't require rinsing, but we think it would work to rinse and toast the quinoa before making these quinoa cookies. Please let us know how they come out.
Leah
These look delicious! When do you add the almond flour?
Vicky and Ruth
Thank you for catching that. I just added the almond flour.
Janet
My daughter can't have almonds and she tries to avoid gluten. Can you suggest another flour?
Vicky and Ruth
This recipe is gluten-free, almond flour is just ground-blanched almonds. Can your daughter have any other nuts? If so you can grind cashews, walnuts, hazelnuts etc, and make the cookies.
Carol
I made them and they were falling apart help the couple I made tasted great yes I did refrigerate the dough ball 4--30 min. Thanks
Vicky and Ruth
I am so sorry you had issues. Did the cookie dough come together well in the food processor? Maybe you needed a few more pulses? We've made this recipe several times with no issues.