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.
![Snickerdoodle Quinoa Breakfast Cookies - easy, delicious and HEALTHY! [vegan]](https://www.simplyquinoa.com/wp-content/uploads/2016/05/snickerdoodle-quinoa-breakfast-cookies-5.jpg)
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…
your choice!
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!
xo Alyssa
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
Ingredients
- 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
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 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.
Nutrition
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Can you use a full cup of quinoa flakes and no oats?
Sure 🙂
I made these using 1/2 banana and one 4oz container of unsweetened applesauce. I used a regular egg instead of flax seed egg and threw in a handful of raisins. These were so amazing right after baking…a slight crisp to the edge. After storing they get much softer, so I put one in the toaster and that helped, but gotta watch carefully…especially with the raisins in there….hahaha. i am going to try again and put some chopped freeze dried apples in. Great recipe!
Sounds amazing!! So glad you enjoyed them 🙂
I like the cookies, but they should be called banana breakfast cookies, not snickerdoodle. There was a lot of banana flavor in them. I used a small banana. I do love Bananas, just not in my snickerdoodle cookies.
Fair enough! I would suggest that next time you add more cinnamon or try them with applesauce!
These look great! If I was looking to add protein powder to these cookies, how much would you add or how would you adjust the recipe? Thanks!
I would say you could add at least a scoop or two! You might just want to have a little less oats/quinoa flakes 🙂
Hi Lovely! I adore this recipe, but I was wondering if you had any tips to make it crispy? I love a crispy cookie, but with this recipe, mine always turn out softer.
Hmm I haven’t ever thought about making them crispy! I think what I would do is spread them much thinner on the pan and then bake them, then when they’re done, turn the oven off and crack the door open then let them sit in there for an hour or two. It’s almost like dehydrating them. Let me know if it works! xo
Can’t wait to try the Snickerdoodle! How about a Double-Dark Mocha? Or a Lemon Blueberry? Carrot Cake? Thanks!
I just made a batch of fig butter. I am going to try to substitute for the banana.
Fig butter!?!? OMG that sounds amazing! What recipe did you use?
i just made these and popped the last bite of one cookie in my mouth!
loved them!
easy to make
and i need recipes with low sugar and ROI grains : )
Yay! So happy you enjoyed them 🙂
These look amazing! I love your page, I’ve really been trying to incorporate quinoa in a lot of my recipes! I’ve made a few that you have posted! I will definitely be trying this next week!
Thanks so much Julia! Love knowing that quinoa is finding its way into your life and that you’re enjoying it 🙂 Would love to hear how the cookies turn out! xo
Oh my word YES. MY FAVORITE COOKIE. (besides oatmeal raisin) I am making these ASAP. And my vote undoubtedly goes to lemon. I love all things lemon *swoon*
Oatmeal raisin is an awesome idea!!
You should probably get on that 😉
Lemon Raspberry please?
Thanks! xo
Oh please, Matcha latte!!!!
Another vote for matcha! woo 🙂
Matcha Latte please. I’ve been looking for more ways to incorporate my Matcha powder.
Thanks Barbara! xo
Chocolate Peanut Butter; I can’t wait much longer for that recipe!
It’s definitely on the list!! 🙂
Can’t wait to try these! I think chocolate peanut butter sound delicious, but so does lemon raspberry. I’m pretty flexible on both! Thanks again Alyssa for creating these recipes for us!
Thanks Donna 🙂 xo!
Thank you for your recipes. I have been following you for months!
Next breakfast cookie? Lemon-raspberry sounds lovely for the warm weather.
I try to stay away from oats. Aside from doubling the quinoa flakes, can you recommend a substitute that will have the same chewy texture? I have tried alternative flours and a more cake-like cookie results.
Hi Sue! That substitution should be all you need. These are definitely a more chewy cookie and not really cake-like 🙂
These look so yummy…I can’t wait to try them! For next month I vote for the salted caramel! My husband likes a store bought salted caramel biscotti with his morning coffee and I would love to be able to make him a homemade healthy alternative! 🙂
Wonderful, thanks Christina!
*interesting and yummy recipes!
Presumably the Lemon Zest gets incorporated into the batter? I can’t seem to find it in the directions.
Also, have you tried using Coconut Nectar in place of maple syrup? My alkaline food coach says that coconut nectar is mildly acidic whereas maple syrup is highly acidic. (For those of us trying to be as alkaline as possible.) 🙂 Thanks for posting your interesting recipes!
Coconut nectar would be delish! And the lemon zest is a typo – no lemon in this recipe 🙂
So, could you sub the other way? All quinoa flakes instead of half oats?
Also, is there a sub for banana? Do you think apple or pear sauce would work?
Thanks! I love your recipes!
I think you could do all quinoa flakes, yes! Not sure about the fruit sub since the banana really helps the cookies stick together. You might want to do an extra flax egg OR use an actual egg in place of the flax. Let me know what you try!
I am on a weight loss quest and am watching calories/nutrition. Do you have nutrition info on these? Thank you!
I don’t, but you can use this calculator: https://www.caloriecount.com/cc/recipe_analysis.php
I got 487 cal per 251grams ….may have dobe this wrong
That sounds high to me. Generally, these cookies are in the 100 calorie range per cookie 🙂
These would be nice to make yet it would require still more pantry overhauls which I have been progressively accomplishing month to month.
Hope you give them a try! They’re very customizable — you could use any nut butter and also substitute the quinoa flakes for quick cooking oats if that’s easier. They’re totally worth it! 🙂