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Toasted Coconut Quinoa Breakfast Cookies

Author - Alyssa Rimmer

Toasted Coconut Quinoa Breakfast Cookies - these flourless cookies are packed with fiber, naturally sweetened and are gluten-free!

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I've been testing something pretty awesome for you the last few days: quinoa breakfast cookies.

I'm sure you've seen oatmeal breakfast cookies before, and perhaps even made them yourself, but I wanted to give them an even healthier spin by adding in quinoa flakes.

Quinoa flakes are one of my favorite ways to use quinoa, especially in breakfast foods. Not only do they make great hot cereal (remember my Blueberry Breakfast Quinoa?), but they're also are a key ingredient in my Gluten-Free Blueberry Pancakes, waffles, granola and now, cookies.

I find that quinoa flakes are a great alternative (or complement in this case) to oats. For those who are sensitive to oats, you can often use quinoa flakes in place of them. But I also like quinoa flakes because unlike oats, they don't make the recipe feel heavy, and they add just a touch more protein.

Toasted Coconut Quinoa Breakfast Cookies - these flourless cookies are packed with fiber, naturally sweetened and are gluten-free!

These Toasted Coconut Quinoa Breakfast Cookies kicked off my obsession with dessert for breakfast. Since sharing this recipe, I have since created NINE other flavors including Chunky Monkey Quinoa Breakfast Cookies, Carrot Cake Quinoa Breakfast Cookies and Blueberry Muffin Quinoa Breakfast Cookies, which just so happen to be my top three favorites.

And they are the perfect way to start your day. I mean, first of all they're cookies, so there's one reason to fall in love. Who doesn't want to be able to eat nutritious and delicious cookies for breakfast? Pretty much a dream come true for yours truly.

These recipes are full of tons of healthy goodies. They don't require any flour which I love, and start with a base of creamy cashew butter, which has been sweetened with local honey and an overly ripe banana, then mixed with a combination of chewy oats, light quinoa flakes, toasted coconut and omega-3 packed chia seeds.

Toasted Coconut Quinoa Breakfast Cookies - these flourless cookies are packed with fiber, naturally sweetened and are gluten-free!

But let don't their simple ingredient list fool you.

These cookies are flavorful, rich and full of fiber, complex carbohydrates and healthy fats. So basically, they'll fuel you up and help keep you full all morning long. Plus, they make a great on-the-go breakfast so make a big batch tonight and have them for breakfast for the rest of the week!

Happy cookie eating 🙂

xx Alyssa

Toasted Coconut Quinoa Breakfast Cookies - these flourless cookies are packed with fiber, naturally sweetened and are gluten-free!
4.75 from 12 votes
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Toasted Coconut Quinoa Breakfast Cookies

ho doesn't want to be able to eat nutritious and delicious cookies for breakfast? Pretty much a dream come true for yours truly.

Course Breakfast, Snack
Cuisine American
Keyword coconut, healthy cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 Cookies
Calories 161 kcal
Author Alyssa

Ingredients

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Toast the coconut flakes in a dry skillet over medium heat until golden brown. Set aside to let cool.
  3. Add cashew butter, honey, banana, egg and vanilla in a large bowl. Mix until combined. Add oats, quinoa flakes, baking powder and salt to the bowl and stir together. Fold in toasted coconut and chia seeds.
  4. Spoon 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
  5. 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.
  6. Enjoy at room temp or slightly reheated in a microwave.
Nutrition Facts
Toasted Coconut Quinoa Breakfast Cookies
Amount Per Serving (1 g)
Calories 161 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 13mg4%
Sodium 33mg1%
Potassium 175mg5%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 7g8%
Protein 3g6%
Vitamin A 25IU1%
Vitamin C 0.8mg1%
Calcium 36mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.


 

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Toasted Coconut Quinoa Breakfast Cookies - these flourless cookies are packed with fiber, naturally sweetened and are gluten-free!

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  1. Hi! Love love love your page and I’m dying to try your breakfast cookies! Only problem is that I am allergic to banana and avocado. I saw that applesauce can be used as a substitute, but I was just wondering if you know of any other possible substitutions. I am also allergic to nuts so I have been using sunflower butter. Thanks so much :p

  2. I’m always on the hunt for more cookie recipes, so this is right up my street! Will definitely be giving it a go 🙂

  3. Hi Alyssa! I made these but must have used a creamier than usual almond butter (subbed for the cashew butter) so instead I put the batter into 12 muffin cups and made them as muffins. They came out amazing!

  4. I just found these in Pinterest. So yummy! I love how the quinoa flakes make the cookie fluffy and not gummy like other breakfast cookies. I can’t wait to try your other recipes!

  5. I wasn’t sure what quinoa flakes were, so I just popped some quinoa in my Vitamix and pulverized it?! They were very good – a lot lighter/airier than I was anticipating. The only thing I did different was to add 1/4 C. chocolate chips. Next time, I’d blend the toasted coconut up too – I don’t like the texture of the coconut flakes in it. Hopefully my kiddos like them!!!

  6. I made these last night and they are phenomenal (used all natural PB instead of cashew butter and added some chocolate chips). Wondering how I should store them (room temp or fridge and how long they’ll stay good. Thanks!

  7. I love these. It’s great to find a good recipe using quinoa flakes. I cut the honey in half and added less then 1/8 tsp. powdered stevia. By accident, I cut the cashew butter to 2 Tb. and they are still delicious. Thank you so much for all your recipes.

  8. Been looking for a granola type snack bar that uses Banana and Quinoa. I think this cookie might just be the one !!! I like the idea of adding maybe a dried fruit eg raisin, chopped dried cherries even? … Have to wait until tomorrow before I can bake, as I am out of honey !!!! (sacrilege!!) and I would much rather try Cashew butter for a change !! I am getting excited now just thinking about this cookie !!!!!

  9. These look delicious. I live in China where chia seeds are extremely expensive and quinoa flakes not accessible. Could I use regular quinoa and also leave out the chia seeds (maybe replace them with something else)? Thanks!

    • Hi Lena – you could use quick cooking oats to replace the quinoa and you could try adding a bit of flax (let the batter rest) in place of the chia! Let me know how they turn out 🙂

    • You could try applesauce! But the sweetness factor would definitely not be as pronounced. I’d say give it a try and see how they work 🙂 You might also want to add a bit more chia so they bind together better. Let me know for sure! xo

  10. The quinoa flakes are a hot cereal? I have a regular cereal made with quinoa and some other grains on hand but it is a very crunchy cereal, maybe I could soak it first to soften it up?

    • I like to think of quinoa flakes as the oatmeal equivalent to oats. So they’re small flakes that are traditionally used in hot cereal. I don’t think soaking your cereal will work, but you could try using quick cooking oats or another grain flake (buckwheat perhaps?). Hope that helps!

  11. I just made these a couple days ago exactly as the recipe said and they tasted so good! They’re also very healthy for you! It’s hard to find that combination in a recipe many times. I’m thinking about adding either some dried fruit or I have some cacao nibs I may throw in. Anyway, this recipe is definitely a “keeper!”

  12. I just turned the breakfast cookies into late night treat cookies. Second time I’ve made them. I was hungry and had nothing to snack on. These are so quick and easy to make. I just did it. Used the applesauce instead of banana again and added some dried paw paw and some raisins. They are delicious and now I won’t have to go to bed hungry!

      • I did! I used a cup of quinoa flakes instead 1/2 quinoa flakes 1/2 oats- they were delicious! Even my son & husband loved them; they don’t like quinoa at all. The only other thing I did was add 1/2 cup of mini chocolate chips (I was looking for a sweet snack, not a breakfast item 🙂 I’ll be making them again for sure.

  13. Oh. My. Gosh. I knew I was in trouble when I snuck a taste of the batter. They smelled so good I gave one to the UPS guy – they were cooling on the rack when he put a heavy box inside my door for me. I just had one for my late lunch “dessert” and I’m thankful for once that I’ve got a bunch of bananas that are turning.

    Honestly, these are fantastic. I may try adding in some plumped raisins just to make them decadent!

  14. Cashew butter in a cookie — yum! I love that you used chia seeds in these too. They look like a wonderful breakfast cookie.

  15. I want to start my day with cookies! These look marvelous. I’m going completely vegan for 40 days starting tomorrow, and desperately need breakfast ideas since I rely a lot on eggs. Adding these to my “make” list!

  16. Oh I am all over these! I didn’t even know you could get Quinoa flakes. I love quinoa and coconut so it looks like you have a winning combination…and for breakfast no less!

  17. This is perfect! I have one lonely looking ripe banana staring at me on the kitchen counter. It has a purpose today!

  18. Cookies for breakfast? Yes please!! They sound so good. I’m not sure I’ve heard of quinoa flakes though – is it a type of breakfast cereal? I know what quinoa is, just not flakes.

    • Hi Jenny! Quinoa flakes are basically the oatmeal version of quinoa. They’re awesome for pretty much everything breakfast related – including cookies 😉

  19. I used an almond spread that I had on hand and applesauce instead of banana. This gave me what seemed a too runny mixture so just added a few more oats and quinoa flakes. The result may have been a bit too firm as I needed to flatten the dough for the cookie. In the oven as I write. Off to taste them now and photograph for Instagram!

      • They were delicious. Just like a chewy oatmeal cookie. Wasn’t sure if they were supposed to be chewy or crisp but I loved them and so did some friends. I took them ( the cookies) with me for afternoon tea! Did you see my photo I put on Instagram. I did the hashtag thingy.?

      • Thanks for the comments and suggestions. Before I had a chance to make them, I got some new allergy test results back and in this recipe, I can’t have banana, egg, or chia seeds. I know what to do about the first and last one, but any suggestions about egg! These allergies are such a frustration! I need a good cookie!

    • Hi Cally, did you see Busso’s comment above? She used applesauce instead of a banana. I may try that too! Bananas are too high glycemic for me.

  20. The idea of being able to eat cookies for breakfast is already very appealing to me. If the cookies are as healthy as these quinoa cookies, with such awesome flavor combination, I’m definitely digging in.

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