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Chunky Monkey Quinoa Breakfast Cookies

Author - Alyssa Rimmer

These quinoa breakfast cookies taste like dessert, but are healthy enough for breakfast! Flavored with banana, peanut butter, oats, quinoa & chocolate!

Chunky Monkey Quinoa Breakfast Cookies - with chocolate chips, chopped walnuts and dates! [gluten-free + vegan]

Posting a cookie recipe on the day that you're starting a 3-day juice cleanse probably isn't the best idea.

Here I am, sipping on green juice, practically drooling on my keyboard. I want to devour my screen! Seriously, all I want to be eating are these Chunky Monkey Quinoa Breakfast Cookies, and instead I'm drinking vegetables and won't be having another bite of solid food for three days…wah!

BUT I couldn't resist sharing these. I made them on Friday and they were gone by Saturday, so that was a sign that you needed them as soon as possible.

 

These VEGAN chunky monkey quinoa breakfast cookies are the perfect combination - oats, quinoa, chocolate, peanut butter and banana!

We're big fans of breakfast cookies around here, aren't we? There's been a total of four different flavors so far – Toasted Coconut Quinoa Breakfast Cookies, Zucchini Bread Quinoa Breakfast Cookies (one of my faves!!), Carrot Cake Quinoa Breakfast Cookies and Pumpkin Pie Quinoa Breakfast Cookies – and honestly, I think these new ones might be my favorite.

The goodies inside this version are just too hard to resist.

First there's chocolate. We haven't had chocolate in our cookies yet, and let's be honest…chocolate just makes everything better.

Second, there's peanut butter + banana, which if you know me, is pretty much my absolute favorite combo.

Third, there's chopped dates which again…obsessed.

And fourth, well….they're cookies. for breakfast. I just can't even.

vegan chunky monkey QUINOA breakfast cookies -- because cookies for breakfast need to happen everyday!

If you haven't tried quinoa breakfast cookies before, you might wonder, “are these actually suitable for breakfast?”

Yes, my friend they are. They're gluten-free, vegan (which means no dairy, eggs or honey), oil-free and naturally sweetened. The base is banana, flaxseed meal, peanut butter and a little bit of maple syrup. Then we mix in oats, quinoa flakes, chia seeds, some spices and then our add-ins.

So basically…it's like we're eating a bowl of oatmeal but in cookie form.

The BEST quinoa breakfast cookies -- chunky monkey flavored made with banana, peanut butter and chocolate chips!

I love the combo of oats and quinoa flakes because unlike using just oats, the quinoa flakes add more protein which makes each cookie just a teeny bit more filling.

The ULTIMATE breakfast cookie using quinoa flakes, banana, peanut butter and chocolate chips -- they taste like chunky monkey ice cream!

It's Sunday meaning it's the perfect day to bake. I encourage you to whip up a batch of these babies because they'll be a great (and healthy!) breakfast for the week ahead. That is…if they last that long 😉

Your turn…

What other flavors would you like to see? I'm tossing around a chocolate brownie one and maybe one with freeze-dried berries (like strawberry cheesecake maybe?!), but is there any that come to mind for you? Let me know in the comments!

xx Alyssa

I can't wait to make a batch of these Chunky Monkey Quinoa Breakfast Cookies -- simple ingredient list and they're actually good for you! [gf + vegan too!]

 

More Quinoa Breakfast Cookie Recipes

VIDEO: How to Make Chunky Monkey Quinoa Breakfast Cookies

Chunky Monkey Quinoa Breakfast Cookies - with chocolate chips, chopped walnuts and dates! [gluten-free + vegan]
3.79 from 87 votes
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Chunky Monkey Quinoa Breakfast Cookies

These quinoa breakfast cookies taste like dessert, but are healthy enough for breakfast! Flavored with banana, peanut butter, oats, quinoa & chocolate!

Course Breakfast, Snack
Cuisine American
Keyword healthy cookies
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 16 Cookies
Calories 126 kcal
Author Alyssa

Ingredients

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Whisk together the flaxseed meal and water, and set aside.
  3. Beat together peanut butter, syrup, banana and vanilla in a large bowl. Add flax egg and mix to combine.
  4. Pour in oats, quinoa flakes, baking powder, spices and salt to the bowl and stir together. Fold in chocolate chips, walnuts, dates and chia seeds.
  5. Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
  6. Bake cookies on center rack for 15 - 18 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
  7. Enjoy at room temp or slightly reheated in a microwave.
Nutrition Facts
Chunky Monkey Quinoa Breakfast Cookies
Amount Per Serving (2 g)
Calories 126 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 77mg3%
Potassium 152mg4%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 7g8%
Protein 3g6%
Vitamin A 5IU0%
Calcium 41mg4%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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These AMAZING chunky monkey quinoa breakfast cookies have banana, peanut butter and chocolate chips and they're actually HEALTHY | gluten-free + vegan

 

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102 comments
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  3. Hi. Those cookies are awesome. I’m eating them now. Crispy outside and perfect texture inside. I didn’t have quinoa flakes so I used coconut flakes and I put 1 egg plus a little flax seeds and some hemp seeds. I didn’t put dates or maple syrup. Because I’m trying to cut all the sugar. And I putted 1/2 teaspoon more baking powder. They turn out beautiful. Thank u for shearing recipe. All the best to you. Hugs

    Reply

  6. Omg 😲 these are amazing !!!!
    I’ve just found you due to finding a box of quinoa flakes in the back of my cupboard which I needed a recipe for !! I used raisins instead of dates and cacao nibs instead of chocolate drops and the result was amazing 😉 looking forward to trying many of your guilt free treats ….yes I was once a sugar addict but learning now how to satisfy my sweet tooth within having sugar laden rubbish !!
    Many thanks 😊

    Reply

  7. Hi, I recently tried out your toasted coconut breakfast cookies and am planning to try these but just have a couple of questions! Did you use natural peanut butter or just the regular stuff? Also, you specify medjool dates but I happen to have deglet Noor in my cupboard…is there a reason why you specify medjool? thanks!

    Reply

    • You’re going to love them!! You can use any kind of peanut butter you want – I just prefer natural myself 🙂 And nope, you can definitely use deglet dates! xx

      Reply

  8. Sé de los grandes beneficios de la quinoa, agradezco tus recetas.Las pondré en práctica,,ya que tengo un nieto que va al jardín,están perfectas, para su colación. Gracias

    Reply

  10. I found the texture of these to be strange… kind of cake-like, instead of cookie-like. How do I make them more crunchy? They tasted good but the texture thing threw me off.

    Reply

  12. Hi, can I leave out the maple syrup? Is that for sweetness or for binding? I’m trying to keep themse as low sugar as possible. Thanks!

    Reply

  17. These “cookies” are so awesome, they have so much flavor and my kids just love them. This time I left out the dates because my kids didn’t care for them last time (I want to try making a paste and using that next time) and they were still plenty sweet for our tastes! I love that these have quinoa, oats, peanut butter, and a flax egg, that’s all stuff I feel no guilt whatsoever about feeding my kids!

    I did have a hard time finding the quinoa flakes though, no luck at any grocery store (including Whole Foods) so I ended up buying them off of Amazon for like $15! Oh well, they’ve lasted for quite a while and I wouldn’t want to make the cookies without them 🙂

    Reply

  19. Just wanted to let you know that when I read ‘quinoa flakes’ I assumed it was some kind of breakfast cereal, so I subbed in cornflakes and they turned out well! Nice crunch. Not quite as healthy but an interesting variation.

    Reply

  22. It looks delicious 😍😍😍 but are you sure for the nutrition facts table ? Is one of this have 2 calories??? Wooooow
    Please reply to me ASAP 😍😍😍

    Reply

    • We’re working on updating the nutrition info for all of my recipes, so stay tuned! These cookies tend to stay in the 125 – 150 calorie range per cookie 🙂

      Reply

  23. I would just add to flaten them out, since not stated I expected them to spread and flatten during baking! I did half way through, not ideal. Very good cookies, thanks

    Reply

  25. […] I know what you’re thinking: “Cookies?? But I thought this was an article on HEALTHY snacks!” But just hear me out. Quinoa is one of the world’s best super foods. It has a ton of protein AND fiber. It even has iron and heart healthy magnesium. You can’t go wrong here. Now picture it in a cookie…Mmmmmm! Here is one of my favorite recipes, let me know what you think! http://www.simplyquinoa.com/chunky-monkey-quinoa-breakfast-cookies/ […]

    Reply

  26. I can honestly say this is truly the best healthy cookie on earth. I substituted oats for the quinoa flakes and didn’t add the dates and vanilla (because I didn’t have either).

    Reply

  27. These look so good! I am trying to avoid eggs though and don’t have flax seed. Would chia seed with water instead of flax seed with water work? Thanks. I’m planning to make these soon substituting Oats for the quinoa flakes.

    Reply

    • I made a “flax egg” for the first time to make these cookies. Once you try it, you will see that it instantly turns into an “yolk like” consistency. I do not think chia seeds would work at all in the same way. Maybe ground chia? Also I just used uncooked quinoa (organic) and they turned out fine! Maybe cooking the quinoa first would be better but, overall, these turned out pretty good! I’m strictly nursing my first baby (almost 5 months) and I’ve acquired a real “sweet tooth”. These CMC’s are pretty darn good to curb that sweet craving!!! I’ll let you know what my best critic (I.e., husband) has to say about these ones!

      Reply

    • I haven’t tried with flour vs. flakes, but if you do, I’d say you would want to reduce the amount. Start with 1/4 cup of flour and add more until you get the right texture!

      Reply

  30. Did you come up with a quinoa grain version instead of flakes? My concern is flakes cost 4x the grain. Which is not good if you want to eat these EVERYDAY.

    Reply

  33. If I were trying to calculate the nutritional values, do you have an easier way than taking the sum of the ingredients and then dividing it by serving size? My grandma is on a fairly strict low sodium diet but she might enjoy these… I’m definitely making them for myself but would need to figure out the total sodium per cookie before she could give them a try.
    Thank you for any input.

    Reply

  35. Hi there! I made these cookies this morning with the ‘help’ of my toddler and they’re delicious! Is it ok to freeze them? If there’s any leftover that is 😉

    Reply

  40. Hi there! New to your blog and already a huge fan! Love anything to do with quinoa. I came in search of quinoa breakfast cookies and breakfast bowls since I typically use quinoa in savory dishes and want to try something new! Question, are the quinoa flakes a must or is it possible to use regular quinoa? I’m sure the texture would be different but curious if you’d ever tried it? Thanks so much!

    Reply

    • Hi there! First, welcome!! So happy to have you here 🙂 I actually haven’t tested these with regular quinoa, but what I think you might be able to do is replace the quinoa flakes with rolled oats and add in about 1/4 cup of cooked quinoa. Again, can’t guarantee results, but that’s where I would start 🙂 I’ve had a lot of requests for that, so I think I need to come up with an option that doesn’t use flakes!

      Reply

  42. I’m ok woth eggs. Can I substitute the flax egg with real egg? I dont have flax seed at the moment and want to bake them today! 🙂

    Reply

  44. I hate to tell you but OATS are not gluten free. There is a major toss up on these and anyone with gluten sensitivity or celiacs should not be eating OATS.

    Reply

  45. Thank you for this recipe. Knowing I’d like it, I doubled the batch. Only change was to use blueberries in place of the choc. chips. This will be easy breakfasts at home or during travels. And, yes, they are so good.

    Reply

  47. Hello! I have a quick question, I don’t have quinoa flakes, but I do have quinoa seeds. I am a total lover of healthy breads and cookies, and I have been craving to make some of your recipes, but I see that they usually call for flakes and not seeds!
    Is there a way that I can substitute the seeds for the flakes?

    Thank you so much!

    Reply

    • I haven’t tried making it with cooked quinoa, but if you have quick cooking oats, you could just swap those in for the flakes. My mom actually made these the other day and said she used almond flour and it worked well, so you could try that too 🙂 xo!

      Reply

    • LOVE those ideas! I have a blueberry muffin one coming tomorrow and have a toasted coconut one already too. The strawberry and also chocolate chip sounds amazing. Thanks, Carly!

      Reply

  52. Hi Alyssa, these cookies look delish! however, i don;t know if we have quinoa flakes here (Vancouver Canada), can it be substitutes with another form of quinoa or can they only be made with the flakes?

    Reply

    • Hi. I live in Toronto and found the Quinoa flakes at Bulk Barn…. Pretty sure those stores are across the country. Or try a health food store (whole foods for example) and they’re sure to have it.

      Haven’t tried the cookies yet… But got all the ingredients yesterday and planning on making them today. They look very promising!

      Reply

  53. This looks delicious! I am a very recent quinoa convert. Now, I have no idea what I was waiting for! I make meals for my two young boys, my hubbie and myself, plus my stepfather a few days a week. My older son is 12 and is a Type 1 diabetic (used to be called “Juvenile Diabetes”-it is an auto-immune disease). We try very hard to eat healthy and balanced, but are just at the early phases of this journey. Do you happen to have the nutritional data for your recipes? Specifically, serving sizes and carbohydrate information? Thank you!

    Reply

    • So happy you’ve found quinoa and that it’s helping you and your family. Those are exactly the types of comments I adore hearing 🙂 I actually don’t have the nutritional data, but here’s a really helpful website that you can use to analyze any recipe you find online. Simply copy and paste the ingredients, enter the serving size and it will give you everything you need! http://www.caloriecount.com/cc/recipe_analysis.php

      xo Alyssa

      Reply

  54. These breakfast cookies are excellent. My two picky teenagers liked them too. They have great flavor, texture and taste. I would definitely recommend these cookies. Thanks so much for the recipe

    Reply

  55. I can relate. I’m on a five-day fast and I know it’s not a good idea to browse food blogs this week, but here I am, drooling over breakfast cookies. Hello chocolate. I want to curl up in a corner and eat a plateful of those cookies by myself.

    Reply

    • Hi Alyssa,

      Just made these and eaten one. Lovely, nutritious and easy to make. Thank you so much for making my non refined sugar journey easier. I substituted blueberries and a full cup of flakes instead of oats and chocolate. Also added a tap of poppy and sesame seeds. Looking forward to trying more of your recipes. Sonia

      Reply

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