These healthy Pumpkin Quinoa Breakfast Cookies taste like pumpkin pie but they're made with healthy ingredients like banana, oats, quinoa flakes and real pumpkin.
I always love serving dessert for breakfast, but a big old slice of pumpkin pie is probably not the healthiest choice. That's why I love nutritious breakfast sweets (like those Pumpkin Pie Chocolate Chip Quinoa Bars or my Carrot Cake Quinoa Breakfast Cookies. And these pumpkin pie quinoa breakfast cookies are an all-time favorite, and not just during pumpkin spice season.
If you love pumpkin pie as much as I do, you're going to want to make these healthy, gluten-free cookies.
Why You'll Love This Recipe
Cookies are a pretty magical breakfast treat. They're…
- easy to make
- easy to jazz up with different ingredients
- packed with fiber, healthy fats, and unrefined sugars
- portable and great for breakfast on-the-go
- perfect for meal prep all week long
Here's what you need to make these healthy pumpkin quinoa breakfast cookies:
- Flax egg. Make it with 1 tablespoon of ground flax seed meal and 3 tablespoons water
- Cashew butter. You can use any nut butter you like!
- Maple syrup. Make sure you're using the pure stuff, not imitation syrup. You could also sweeten your cookies with coconut sugar.
- Pumpkin puree. You can use canned or make your own.
- Banana. Use a nice ripe, soft banana for the sweetest flavor.
- Vanilla extract
- Quinoa flakes. This is a great alternative to flour for baking gluten-free.
- Oats. Use rolled or old-fashioned oats.
- Baking powder
- Warming spices. I make a homemade pumpkin spice mix with cinnamon, nutmeg, ginger, and allspice.
- Chia seeds. This is optional to add healthy fats and fiber to your cookies.
Healthy Cookies for Breakfast
These cookies make a well-rounded breakfast option. They have tons of fiber from the oats and quinoa flakes. That means that they won't spike your blood sugar and will help you stay full all morning long.
Meal Prep Quinoa Breakfast Cookies
This is a great vegan and gluten free breakfast to make ahead. Store the fully cooled cookies in an airtight container in the fridge for up to four days. They make a great grab-and-go morning meal or snack.
More Delicious Breakfast Cookies to try:
If you make these Pumpkin Quinoa Breakfast cookies, be sure to let me know what you think with a comment below!
Pumpkin Pie Quinoa Breakfast Cookies
- 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
- 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 the 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.