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Lemon Poppy Seed Quinoa Breakfast Cookies

Author - Alyssa Rimmer

Lemon Poppy Seed Quinoa Breakfast Cookies -- made with healthy ingredients, packed with protein and SO FLAVORFUL!

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I'm so glad I asked you last month what flavor of quinoa breakfast cookie you wanted to see in April, because these are sensational!

This month we're on the fruity side, with these lemon poppy seed quinoa breakfast cookies. I'm digging these fun flavors a lot, last month we had Peanut Butter + Jelly Quinoa Breakfast Cookies and the month before that it was Blueberry Muffin Quinoa Breakfast Cookies. So fun!

Honestly, this flavor won by a landslide and I can totally see why. These bright, flavorful little cookies are the perfect welcome to the spring season. Bursting with sweetness and sunny lemony goodness, if you sunshine actually had a taste…this would be it. They're fun, happy and will certainly bring a smile to your face!

The perfect breakfast cookie flavor...lemon poppy seed!

The perfect breakfast cookie flavor...lemon poppy seed!

Lemon + poppy seeds are a natural combination that have been made into virtually all baked goods; from muffins, quick breads, cookies and pancakes (next on my list), but for me that's really the only time I will ever reach for poppy seeds.

Which really is a shame, because they are loaded with some pretty amazing vitamins and minerals.

Poppy seeds kind of remind me of chia seeds, but they don't have that gelatinous quality that chia does when it's mixed with liquid. They're small, with a dark blueish/grey hue and they add just a little crunch whenever they're used. But like I said, poppy seeds are actually really nutritious.

They are packed with calcium, copper and manganese, as well as dietary fiber and protein. 2 tablespoons of these little beauties contains 25% of your suggested calcium intake and 4 grams of both protein and fiber. So combine all those properties with the other goodies inside these cookies and we really do have one healthy breakfast treat on our hands!

Lemon Poppy Seed Breakfast Cookies...with quinoa, oats, flaxseed and cashew butter! [vegan + gluten-free]

For these breakfast cookies, I really wanted to the lemon flavor to shine through, so I used cashew butter instead of almond or peanut butter because it has a much softer flavor. If you can't find cashew butter, I also think sunflower seed butter would be lovely. (…and I'm also wondering about tahini but haven't gone down that road yet!)

LEMON POPPY SEED QUINOA BREAKFAST COOKIES...that taste like little bites of sunshine but are oh so nutritious!

As you know, 2016 is going to the THE YEAR of the quinoa breakfast cookie and I'm committing to sharing a brand new flavor with you every single month. (fingers crossed we don't run out of ideas!)

Here's what we've got so far:

And now the next flavor is up to you!

Can you actually eat cookies for breakfast? YES! These Lemon Poppy Seed Quinoa Breakfast Cookies might look and taste like dessert, but they're healthy, nutrient-packed and DELICIOUS!

I always like to run my brainstorming by you to see what you think. So…just like we did last month, I'd love for you to vote below what YOU think the May flavor should be.

Here are the contenders:

  • Matcha Latte
  • Salted Caramel
  • Snickerdoodle

Can't wait to see which one wins this month! I have a favorite but I won't share until we get a winner 😉

xo Alyssa

Lemon Poppy Seed Quinoa Breakfast Cookies!! They're simple, healthy, delicious and SO FLAVORFUL!

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4.84 from 6 votes
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Lemon Poppy Seed Quinoa Breakfast Cookies

For these breakfast cookies, I really wanted to the lemon flavor to shine through, so I used cashew butter instead of almond or peanut butter because it has a much softer flavor. If you can't find cashew butter, I also think sunflower seed butter would be lovely. (...and I'm also wondering about tahini but haven't gone down that road yet!)

Course Breakfast, Snack
Cuisine American
Keyword healthy cookies, lemon poppy seed
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 16 Cookies
Calories 102 kcal
Author Alyssa Rimmer

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 cashew butter, syrup, lemon juice and banana in a large bowl. Add flax egg and mix to combine.
  4. Pour in oats, quinoa flakes, baking powder and salt and stir together. Fold in the lemon zest, poppy seeds and chia seeds (if using).
  5. Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
  6. Bake cookies on center rack for 16 - 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.

Recipe Notes

* for the nut/seed butter, I would recommend using something that is mellow in flavor. You can use almond or peanut butter, but I think it might overpower the delicate flavor of the lemon.

Nutrition Facts
Lemon Poppy Seed Quinoa Breakfast Cookies
Amount Per Serving
Calories 102 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 39mg2%
Potassium 147mg4%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 5IU0%
Vitamin C 8.2mg10%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


 

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Lemon Poppy Seed Quinoa Breakfast Cookies!! They're simple, healthy, delicious and SO FLAVORFUL!

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57 comments
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  1. My vote is Snickerdoodle since I think I’m the ONLY person that loves caramel but dislikes Salted Caramel. In the future could you consider a pumpkin flavor or cranberry orange or cranberry pistachio.

  2. Do you know the approximate calorie count per cookie? I’d be curious about the Protein and Fat count too! They are currently in the oven 😊

  3. Hello! Unfortunately, I’ve been unable to find any quinoa flakes anywhere in my town… where did you buy yours? Thanks in advance! 🙂

    • It’s not essential, but it helps the cookies get a ton more lemon flavor. Do you have lemon extract? You could try doing 1/8 or 1/4 teaspoon of that instead 🙂

  4. Another quinoa addict here and can’t wait to try out these recipesI I live in Korea, though, and can’t get quinoa flakes – what can I do to quinoa to make it into flakes? Or can I use regular quinoa in this recipe?

  5. Snickerdoodle! Would also love anything that resembled rocky road. Also lemon and raspberry together. I don’t ask for much do I? Thank you for all the great recipes!

  6. These look wonderful! Can’t wait to try them! My son might be sensitive to oats. Any suggestions to substitute for the rolled oats? I have rye flakes which are a bit tougher than rolled oats. Or a flour like spelt? Thank you!

  7. Matcha Latte is my vote. But I won’t be upset with Snickerdoodle either. I love these recipes. Also I’d love to see something with dates (date, nut), raspberry, or lemon raspberry .. thanks for all your effort.

  8. Hi Alyssa,
    I’m from Australia and was wondering what is a Snickerdoodle! Never heard of them, sorry guys
    So I googled it and they sound delicious and have my vote as I would love to know what your version to making them would be.
    The Salted Caramel sounds yum but I’ll go with the Snickerdoodle
    Love getting your emails, keep up the good work

  9. Snickerdoodle! And FYI, Trader Joe’s sells cashew butter. I use it a lot in my baked goods over almond and other nut butters because I find it has a much more neutral taste for this purpose.

    • Hmm you could try applesauce, but you’ll definitely want to increase the chia seeds and maybe add another tablespoon or two of flaxseed meal.

      • My husband has a banana allergy, so I think I will try this with the applesauce and additional flax. Salted caramel gets my vote.

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