Pumpkin Spice Quinoa Breakfast Cookies

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These good-for-you cookies made with quinoa and pumpkin spice are the perfect Fall treat, whether you have them for breakfast, snack or a post workout bite!

Pumpkin Spice Quinoa Breakfast CookiesPumpkin Spice Quinoa Breakfast Cookies

I was testing recipes a couple of weeks ago and figured out that oats could be replaced with cooked quinoa in just about any oat-based cookie recipe. Since then, I’ve gone a little cookie crazy. I’ve made these Quinoa Carrot Cake Breakfast Cookies, Quinoa Zucchini Chocolate Chip Breakfast Cookies, and Quinoa Banana Bread Bread Breakfast Cookies. They’re just SO good!

I just returned from a fabulous weekend in Park City, Utah for the Better Blog Retreat and asked Leanne to guest post in my absence. Please welcome today’s guest poster and Holistic Nutritionist, Leanne Vogel of Healthful Pursuit.

Hi Everyone!

Gram for gram, quinoa has less fat, less calories and less carbs than rolled oats. And, the super, ultra bonus to it all? Quinoa is naturally gluten-free and isn’t considered a “grain” (it’s a seed!), which means it’s going to be easier for your body to digest it.

This little super seed has it all… and so does this breakfast cookie recipe that I’ve made for you today 😉

Enjoy!

Pumpkin Breakfast Cookie Alternatives:

  • To make these quinoa cookies gluten-free, use gluten-free all-purpose flour like this.
  • Coconut sugar could likely be replaced with any other type of sugar that you have on hand.
  • Grape seed oil works well for this recipe, but any oil will do the trick!
  • To make these quinoa cookies dairy-free, you could use coconut cream for the topping instead of whipped cream.

Pumpkin Spice Quinoa Breakfast Cookies

Pumpkin Spice Quinoa Breakfast Cookies

Pumpkin Spice Quinoa Breakfast Cookies

Leanne Vogel is a holistic nutritionist and the girl behind the healthy living blog, Healthful Pursuit.
Whether you’re looking to live a healthy, guilt-free life, are
sensitive to dairy, gluten, soy, or grains, Leanne’s fun and simple
recipes are a great resource for everyone!

Print WW Personal Points
4.67 from 3 votes
Did you make this recipe?

Pumpkin Spice Quinoa Breakfast Cookies

144 Cals 4 Protein 25 Carbs 5 Fats
Prep Time: 15 mins
Cook Time: 30 mins
30 mins
Total Time: 1 hr 15 mins
Yield: 12
COURSE: Breakfast, Dessert, Snack
CUISINE: American
These good-for-you cookies made with quinoa and pumpkin spice are the perfect Fall treat, whether you have them for breakfast, snack or a post workout bite!

Ingredients

  • 1 1/2 cup water
  • 3/4 cup quinoa, raw
  • 1 cup all-purpose flour
  • 1/2 cup coconut sugar, or sub with granulated
  • 1/4 cup ground flax seeds
  • 1/2 cup pureed pumpkin
  • 1 tbsp Pumpkin Spice Mix
  • 1/8 tsp sea salt
  • 2 tbsp oil
  • 1 tsp vanilla extract
  • 1 egg white, (2 tbsp + 1 tsp)
  • 2 tbsp maple syrup
  • 1/2 cup fat free whipped topping, Optional

Instructions

  • Add quinoa to a fine mesh stainer and rinse well before using in this recipe.
  • Add water and quinoa to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes.
  • Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
  • Add flour, sugar, ground flax, pumpkin spice mix and salt to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.
  • Add pumpkin, oil, vanilla, egg white and maple syrup to a small bowl and stir well. Pour the wet mixture in with the dry mixture and stir to combine.
  • One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly between my palms.
  • Bake in the preheated oven for 25-30 minutes, until cooked through and golden.
  • Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Because cooked quinoa was used in this recipe, the longer you leave it to cool, the firmer your cookies will become. Leave them be and they will transform!
  • When ready to serve, top each with a teaspoon of whipped cream if desired. Cookies can be stored in the fridge for up to 2 weeks.

Nutrition

Serving: 2cookies, Calories: 144kcal, Carbohydrates: 25g, Protein: 4g, Fat: 5g, Sodium: 45mg, Fiber: 3g, Sugar: 7g
WW Points Plus: 4
Keywords: Pumpkin breakfast cookies, pumpkin cookies, pumpkin desserts, pumpkin oatmeal cookies, pumpkin spice cookies

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105 comments

  1. These look great! I’m going to have to make some of these! And the carbs are low too!

    • I used this recipe as a guide was quite loose with it. replaced the flax seed with a banana, used all of the quinoa that is made with the amounts of dry and liquid as specified (2+cups) added an extra egg white, extra tbsp of oil (sunflower oil), a handful of oats as it seemed too wet still (probably from the banana), some raisins and sunflower seeds for texture, subbed brown sugar for white. so basically I made something quite different, a little healthier since it’s heavy on the quinoa. these wouldn’t sell well as cookies, but great as a pancake type breakfast alternate

  2. can you use pure can sugar in this recipe?

  3. Just plugged my version of this recipe into the recipe calculator and got 2 cookies = 4sp?

    I subbed in brown sugar for the coconut sugar and coconut oil for the oil.

    Diid anyone else try to verify the points?

  4. I put in one and a half cups of the quinoa and coated them in the dry mixture, like the recipe said. But it never said to add any more and there was still quite a bit of quinoa left. Was there supposed to be, or was I supposed to also add in the remainder of it?

  5. Do you have to use flax seed? is there a substitute for flax seed? like oats maybe?

  6. Would whole flax seed work, or does it have to be ground?

  7. These do not turn out like cookies. I had a doubt so I presented them as "muckies" (combination cookie/muffin) . My 15 year old daughter who loves anything pumpkin has 2 for a breakfast with a banana. She likes them fine, not loves but they are ok for her. I don't care for them, neither did anyone else in family. Texture is kind of rubbery. Taste is pretty good.

  8. Leanne, you are my hero! Thank you so much!

  9. Hi,
    I made this cookies, I thought they are pretty good. My son liked them. He is allergic to milk (not lactose intolerant) so I bought the coconut cream, but I have a question. When I softened the coconut cream it tasted very oily and not sweet. How can I make it sweeter? Almost like whipping cream.

  10. Like some of the reviewers above have commented (the ones who actually tried the recipe, not just the ones who said they "look good"), I found these to be a weird, rubbery/spongy texture. I followed the recipe exactly, taking care not to overcook the quinoa and giving the cookies plenty of time to cool. The taste was okay, nothing spectacular, but the texture was the dealbreaker. Disappointing, because they looked so good (just like the picture!) when they came out of the oven. Won't be making these again.

  11. is it possible to substitute quick oats instead of the quinoa? I'm just not a big fan of quinoa. 🙁

  12. Also can i substitute 1 cup of quinoa flour for 1 cup of all purpose? on the bag it says: Add 1 part to 4 parts of Wheat Flour. what does that mean? and your Chia pudding is awesome!! as usual.