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

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.

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).

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.

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?!

More Delicious Breakfast Cookies to try:

• Gingerbread Quinoa Breakfast Cookies
• Chocolate Peanut Butter Quinoa Breakfast Cookies
• Apple Pie Quinoa Breakfast Cookies
• Salted Peanut Butter Breakfast Cookies
• Pecan Pie Quinoa Breakfast Cookies

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

3.96 from 23 votes

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 T cup pure maple syrup
• 3/4 cup pumpkin puree
• 1 medium banana mashed
• 1 teaspoon vanilla extract
• 1 cup quinoa flakes
• 1 cup rolled oats
• 1 teaspoon baking powder
• 2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon all spice
• 1/4 teaspoon salt
• 1 tablespoon chia seeds optional

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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