Snickerdoodle Quinoa Breakfast Cookies
These snickerdoodle quinoa breakfast cookies are a healthy spin on the classic flavor, but these pack in tons of nutrients for the perfect breakfast treat.
Hello there! And happy May!
We're back with our monthly addition of quinoa breakfast cookies and I know you are going to just freak over this month's flavor. I have to admit, it was a hard choice – matcha and snickerdoodle were super close all month long – but snickerdoodle seemed to pull ahead just at the end. (don't worry matcha fans…that's definitely coming soon!)
Now, let's talk snickerdoodle.
Apparently snickerdoodle cookies come from Germany and are really just a sugar cookie that has been rolled in cinnamon sugar. Usually, you'll find the base to have butter, sugar, and flour, then you roll the dough in cinnamon sugar and bake them up. I personally like when snickerdoodles are soft and pillowy, with a slight crunch on the outside.
Cinnamon and sugar have long been a classic flavor combination for breakfast. Things like french toast, sticky buns, crumb muffins, not to mention all the packaged cereals like cinnamon toast crunch, cinnamon life, etc.
So taking the concept of snickerdoodles and turning them into a nutritious breakfast treat totally makes sense.
These quinoa breakfast cookies are a far cry from their sugar and fat laden ancestors. These are sweetened naturally using banana and maple syrup, they are completely flourless AND the only fat comes in the form of flaxseed meal and cashew butter. Basically, they're a snickerdoodle cookie that you can happily eat more than one of.
If you've made one of my other breakfast cookie flavors, then you'll be familiar with the base recipe. It's just a flaxseed egg (or regular egg), some nut butter (in this case cashew, but almond butter would also be delish), a banana, some maple syrup, some rolled oats and quinoa flakes, a pinch of salt and some baking powder (which is totally optional).
To make them totally snickerdoodle-esque, we just turn up the volume with the cinnamon and then sprinkle them with some cinnamon coconut sugar just before baking.
The result? A healthy snickerdoodle cookie that is packed with energizing ingredients and totally breakfast worthy.
To recap the flavors we have so far (can't believe we're already on Month #5!):
- January: Chunky Monkey
- February: Blueberry Muffin
- March: Peanut Butter + Jelly
- April: Lemon Poppy Seed
- May: Snickerdoodle
And the next flavor? Either Matcha Latte or…
Vote for next month's flavor by leaving a comment below. Some past flavor contenders have been Salted Caramel, Chocolate Peanut Butter and Lemon Raspberry…but the possibilities are endless! Let me know what your favorite combo would be and it'll get added to the list!
More Breakfast Cookie Recipes to try:
- Peanut Butter Oat & Quinoa Cookies
- Lemon Poppy Seed Quinoa Breakfast Cookies
- Blueberry Muffin Quinoa Breakfast Cookies
- Peanut Butter + Jelly Quinoa Breakfast Cookies
- Chocolate Peanut Butter Quinoa Breakfast Cookies
- Carrot Cake Quinoa Breakfast Cookies
Snickerdoodle Quinoa Breakfast Cookies
- 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
- ½ cup cashew butter or sunflower seed butter*
- 1/4 cup pure maple syrup
- 1 medium banana mashed
- ½ cup rolled oats
- ½ cup quinoa flakes
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- ¼ teaspoon salt
- 1 tablespoon chia seeds optional
- Topping: 1 tablespoon coconut sugar + 1/2 teaspoon cinnamon
- 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, baking powder, salt and cinnamon 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 and then sprinkle with the cinnamon coconut sugar
- Bake cookies on center rack for 15 - 17 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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