Print

Pumpkin Pie Quinoa Breakfast Cookies Recipe

Pumpkin Pie Quinoa Breakfast Cookies Recipe
Print Recipe

★★★★★

4.7 from 15 reviews

These Pumpkin Pie Quinoa Breakfast Cookies are a wholesome and delicious way to start your day. Packed with nutritious quinoa flakes, oats, and pumpkin puree, combined with warming spices and natural sweeteners, these cookies offer a perfect balance of flavors and textures. They are naturally gluten-free, vegan, and ideal for a quick breakfast or healthy snack on the go.

Ingredients

Scale

Wet Ingredients

  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
  • 1/4 cup cashew butter (or nut/seed butter of choice)
  • 1/4 + 2 tablespoons pure maple syrup
  • 3/4 cup pumpkin puree
  • 1 medium banana (mashed)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup quinoa flakes
  • 1 cup rolled oats
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon all spice
  • 1/4 teaspoon salt
  • 1 tablespoon chia seeds (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to prepare for baking.
  2. Make Flax Egg: Whisk together 1 tablespoon of flaxseed meal with 3 tablespoons of water in a small bowl. Let it sit for a few minutes until it becomes gel-like to substitute as an egg.
  3. Combine Wet Ingredients: In a large mixing bowl, beat together the cashew butter, maple syrup, pumpkin puree, mashed banana, and vanilla extract until smooth and well combined. Then mix in the flax egg thoroughly.
  4. Add Dry Ingredients: Pour in the quinoa flakes, rolled oats, baking powder, cinnamon, nutmeg, ginger, all spice, and salt. Stir all ingredients together until you have a uniform cookie dough. Fold in chia seeds if using for added nutrition and texture.
  5. Form Cookies: Using a tablespoon or small cookie scoop, drop approximately 2 tablespoons of dough onto the prepared baking sheet, spacing them evenly. Gently flatten each cookie with your fingers to ensure even baking.
  6. Bake: Place the baking sheet on the center oven rack and bake for 15 to 18 minutes or until the edges turn golden brown and the cookies are firm to the touch.
  7. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. Serve: Enjoy these cookies at room temperature or warm them slightly in the microwave for a cozy breakfast treat.

Notes

  • For gluten-free, ensure oats and quinoa flakes are certified gluten-free.
  • Substitute cashew butter with almond butter or sunflower seed butter if preferred or for nut allergies.
  • The flax egg can be replaced with a regular egg if not vegan.
  • Add mix-ins like raisins, chopped nuts, or chocolate chips for variation.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freeze baked cookies for up to 1 month; thaw before eating.

Nutrition

Keywords: Pumpkin pie cookies, quinoa breakfast cookies, healthy breakfast cookies, vegan pumpkin cookies, gluten-free breakfast

Find it online: https://lucabites.com/pumpkin-pie-quinoa-breakfast-cookies-recipe/