Matcha Quinoa Breakfast Cookies
These matcha quinoa breakfast cookies are the perfect way to start your day. With fiber, protein and tons of antioxidants, they're energizing and healthy!
It's hard to believe that we're more than halfway through July already! This summer is flying by and frankly, I feel like I don't have much to show for it. We traveled a bit back in June (remember my post about the blueberry farms in PEI?) – but since then we've just been lying low and trying to escape the heat.
Seeing that the month is almost over, I think it's about time I give you July's breakfast cookie flavor, don't you? This is a flavor that a lot of you have been asking for, and while it didn't win in last month's poll, it's been on the list for a while now. So, here it is Matcha Quinoa Breakfast Cookies!
This is definitely the farthest out there in terms of ingredients – so far we've kept it pretty standard with things like Snickerdoodle Quinoa Breakfast Cookies, Carrot Cake Quinoa Breakfast Cookies, and Zucchini Bread Quinoa Breakfast Cookies – but I think you're really going to enjoy it.
If you aren't familiar with matcha already, let me give you a quick little recap.
As I mentioned in my Energizing Matcha Latte post, matcha a form of green that has been finely ground into a powder. It's probably most well known for it's vibrant color and amazing nutritional properties. Since matcha is made from grinding the entire tea leaf, you’re actually ingesting ALL the benefits – you get a nice dose of chlorophyll and other phytonutrients, as well as antioxidants, vitamins and fiber.
Culinary vs. Ceremonial Grade Matcha
There are two types of matcha powder that you can find: culinary grade and ceremonial grade.
The main difference between the two is quality. Culinary grade matcha can vary a lot in taste, color, and even nutritional value, and tends to be on the bitter, more astringent side of things. Culinary grade matcha is less expensive and is meant to be used in cooking – like adding it to smoothies, ice cream or these quinoa breakfast cookies 🙂
Ceremonial grade matcha, on the other hand, is the premium variety of matcha powder and is meant to be enjoyed by itself, simply whisked into hot water. It has a much more delicate flavor and I find that it's more palatable when it comes to lattes. Ceremonial grade is definitely more expensive, but if you're a fan of drinking matcha tea then I definitely think it's worth the splurge.
For this recipe, I only had ceremonial grade matcha on hand, so that's what I went with. Honestly though, since the flavor isn't super pronounced in the recipe, I would recommend that you use culinary grade and save yourself a little money.
In terms of the flavor, I wasn't quite sure how these would taste, but I was pleasantly surprised when they came out of the oven. Not only were they a bit fluffier than my normal breakfast cookies, but they had a vibrant green color AND they didn't have any trace of bitterness.
If you're still on the fence when it comes to matcha, I think these would be a great starting place. They don't have a strong green tea flavor, are lightly sweetened and have an underlying flavor of cashew butter (which I happen to love). They're also quick to make, are easy to take with you on the go, and you're getting a nice little boost of nutrition with each bite. Hope you enjoy!
What flavor should we have for August? I'm going between Raspberry Lemon and Chocolate Peanut Butter, and will leave the decision in your hands 🙂 Vote for your fave below and that's the one that will be featured!
More Ways to Use Matcha Powder
- High Vibes Iced Matcha Latte
- Vegan Matcha Protein Balls
- Creamy Coconut Matcha Oatmeal
- Mango Matcha Green Smoothie
- Beautifying Rose Matcha Latte
- Vegan Matcha Icing (for cookies!)
Matcha Quinoa Breakfast Cookies
- 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
- ½ cup cashew butter or sunflower seed butter*
- ¼ cup pure maple syrup
- 1 medium banana mashed
- ½ cup rolled oats
- ½ cup quinoa flakes
- 3 teaspoons organic matcha powder
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon chia seeds optional
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Whisk together the flaxseed meal and water, and set aside.
- Beat together cashew butter, syrup and banana in a large bowl. Add flax egg and mix to combine.
- Pour in oats, quinoa flakes, matcha, baking powder, cinnamon and salt, and stir together. Fold in chia seeds (if using).
- Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Gently flatten them with wet hands.
- Bake cookies on center rack for 13 - 15 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.
- Enjoy at room temp or slightly reheated in a microwave.
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