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October 29, 2015

by Alyssa Rimmer

Pumpkin Pie Quinoa Breakfast Cookies

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These healthy quinoa breakfast cookies taste like pumpkin pie but don't come with all the guilt – they're nutritious, delicious and simple!

Facebook logoTwitter logoPinterest logoPumpkin Pie Quinoa Breakfast Cookies -- a healthy breakfast that tastes like a decadent dessert! {gluten-free + vegan}

Who's ready for more pumpkin pie breakfast madness?!

I always love serving dessert for breakfast, but a big old slice of pumpkin pie is probably not the healthiest choice. Especially with the holidays coming up. With all the temptation that's soon to come our way, it's important we stay focused on our health goals and fuel our bodies in the right way.

So nutritious breakfast sweets (like those Pumpkin Pie Chocolate Chip Quinoa Bars or my Carrot Cake Quinoa Breakfast Cookies!)? The perfect solution.

Facebook logoTwitter logoPinterest logoThese healthy + VEGAN pumpkin pie quinoa breakfast cookies make for a simple, portable breakfast treat everyone will adore!

Cookies are a pretty magical breakfast treat. They're…

  • easy to make
  • easy to jazz up with different ingredients
  • fairly simple to make healthy
  • portable and great for on-the-go
  • keep well so you can make a big batch and have them all week long

Plus they totally trick your mind into thinking you're eating a “real” cookie. Satisfaction without the guilt (or sugar crash).

Facebook logoTwitter logoPinterest logoNeed a quick + healthy breakfast option? These Pumpkin Pie Quinoa Breakfast Cookies are the perfect, nutritious treat you need!

The other week I asked on my Facebook page what other quinoa breakfast cookie flavors you wanted to see. Someone suggested pumpkin pie and I jumped on it immediately – what a perfect combo to make in a cookie!

As I'm sure you know we've had three different breakfast cookie flavors on the blog so far. We started with Toasted Coconut Quinoa Breakfast Cookies, then had Zucchini Bread Quinoa Breakfast Cookies (which are egg-free), and our third (and most recent) flavor was Carrot Cake Quinoa Breakfast Cookies. I have to admit though, I'm pretty partial to these ones right now.

Pumpkin pie has always been my favorite dessert. I take after my mom that way because she is also totally in love with pumpkin pie. We even have a tradition in our household that Mom gets pumpkin pie for dessert on her birthday instead of cake – she's just so much happier with that.

So whenever I see pumpkin pie anything it catches my eye. I'm a sucker for that glorious orange fruit.

Facebook logoTwitter logoPinterest logoPumpkin Pie Quinoa Breakfast Cookies -- a healthy breakfast that tastes like a decadent dessert! {gluten-free + vegan}

These little cookies totally hit the spot.

While they're not overly pumpkin-y, the spices inside give them that distinct pumpkin pie flavor. They're soft and chewy, with golden brown edges and just the right amount of sweetness. Since the only real sweetener in them (aside from the banana) is maple syrup, they have a dark caramel flavor that brings out the natural sweetness of the pumpkin. Pumpkin + maple? match made in heaven.

And of course, these cookies also have tons of fiber from the oats and quinoa flakes, they won't spike your blood sugar and will actually leave you feeling pretty darn full (I'd say a good serving is about 3 cookies). It's essentially like eating a bowl of pumpkin pie flavored oatmeal in cookie form.

Does it get any better?!

Facebook logoTwitter logoPinterest logoNeed a quick + healthy breakfast option? These Pumpkin Pie Quinoa Breakfast Cookies are the perfect, nutritious treat you need!

More Delicious Breakfast Cookies to try:

Pumpkin Pie Quinoa Breakfast Cookies

These cookies also have tons of fiber from the oats and quinoa flakes, they won't spike your blood sugar and will actually leave you feeling pretty darn full (I'd say a good serving is about 3 cookies). It's essentially like eating a bowl of pumpkin pie flavored oatmeal in cookie form.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 18 Cookies
Calories 85kcal
Author Alyssa Rimmer
Print Pin
Facebook logoTwitter logoPinterest logoThese healthy + VEGAN pumpkin pie quinoa breakfast cookies make for a simple, portable breakfast treat everyone will adore!
3.85 from 19 votes

Ingredients

Instructions

  • 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, pumpkin, banana and vanilla in a large bowl. Add flax egg and mix to combine.
  • Pour in oats, quinoa flakes, baking powder, spices and salt to the bowl 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 the cookies with your fingers before you pop them in the oven.
  • 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.
  • Enjoy at room temp or slightly reheated in a microwave.

Video

Nutrition

Serving: 2g | Calories: 85kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Sodium: 34mg | Potassium: 117mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1595IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.8mg

 

 

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52 comments

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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52 comments
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  1. I made these “cookies” yesterday because I needed a healthy grab and go snack/breakfast for when I don’t have time to properly prep breakfast before work. I LOVE THESE!!! I can’t tell you how perfect these are!! They are delicious!! I added a little flax and hemp just because I seem to add it to most baked goods to up the fiber, etc. I am making another batch this weekend and will keep in freezer. You are the best!!

  2. […] Pumpkin Pie Quinoa Breakfast Cookies […]

  3. LOVE your stuff, Alyssa!! Thanks for all the work you do to make the world a healthier place! These cookies were good but maybe not quite pumpkin-y enough for us? I felt like I tasted the banana more. Still good!

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  5. Hi, Just read through the comments and in one you mention the recipe calls for “cooked” quinoa. I don’t see that stated in the recipe. I made them and added the flakes along with the oats..did I miss something??
    Thank you

  6. Just finished making these and I am so thrilled with how they turned out! I love pumpkin and I love cookies! It is nice to have a delicious gluten free cookie recipe that is healthy too! Thank you for all your work to make these recipes amazing, Alyssa! You are truly awesome and I am so thankful for your blog and vlog!

    • SOOO happy to hear this!! I’m really excited you enjoyed the cookies and can’t wait to hear what other recipes you try 🙂 XO

  7. Hola me ha encantado la receta pero tengo una duda…¿la quinoa la tengo que cocinar antes de añadirla o la añado sin cocinar? No se que hacer, si me puedes ayudar. Muchas gracias

  8. I made these today and oh my, they are soooo good!. Oats can bother me so I made them with all quinoa flakes. I also added some Enjoy Life mini chips. I will be making these again and again. Thanks for sharing Alyssa!

  9. Hi, I just made these cookies and I have no idea what went wrong. They turned out looking nothing like your picture of them. Very flat and they did not cook through all the way. I even cooked them for a longer time. I went over the ingredients multiple times to make sure everything was right. Is the cookie mix supposed to me very wet ? Also what type of rolled oats did you use? I used a gluten free kind from Only Oats.

    • Hmmm did you add the correct amount of liquid ingredients? I’ve made these multiple times and have never had them turn out wet or soggy. I use traditional rolled oats and quinoa flakes 🙂

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  16. […] We would never say no to cookies for breakfast. This vegan pumpkin recipe is good all year round. See the full recipe here. […]

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  18. I just made these–they turned out delicious! They have a really soft texture, almost like little bitty scones.

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  21. For some reason, the stores where I bought quinoa flakes no longer have been carrying them with no explanation why. How do you prepare/substitute regular quinoa to get the best result?

  22. These cookies are amazing. How lovely it is to start your day with eating something indulgent yet, at the same time, guilt-free.

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