Zucchini Bread Quinoa Breakfast Cookies
These delicious quinoa breakfast cookies taste like zucchini bread, and have a healthy base of peanut butter, banana, honey, oats and quinoa flakes!
When your morning involves cookies, you know it’s going to be a good day.
Especially when those cookies are sweet, chewy and totally healthy. Who wouldn’t want to eat healthy cookies for breakfast?
Today I’m bringing you my latest and great breakfast recipe: Zucchini Bread Quinoa Breakfast Cookies! They're a spin of my Toasted Coconut Quinoa Breakfast cookies, but I've made them egg-free and a little bit more summery. They're a delicious (and nutritious) breakfast treat that tastes like a dessert but is actually packed with fiber, healthy fats, fruit AND vegetables. And rounded out with the warm scents of cinnamon and nutmeg, they taste just like zucchini bread only in quinoa cookie form.
The main thing I’m loving about breakfast cookies is that they’re portable. I find myself reaching for a cookie as I’m walking out the door to yoga in the morning. Or just the other day I went to a 7:30am SoulCycle class with my cousin and took a few cookies with me for the walk home.
Since I know many of you also have crazy busy mornings, making a big batch of cookies on a Sunday night (these only take one bowl and 20 minutes to make) can leave you with healthy breakfasts for the week ahead. Bonus is, you can also use these as a mid-morning snack since they’ve got tons of energizing ingredients and are sweetened naturally so won’t cause a sugar-crash.
And if you're not a fan of zucchini, no problem at all. I've got NINE other flavors for you to choose from including Chunky Monkey Quinoa Breakfast Cookies, Carrot Cake Quinoa Breakfast Cookies, Snickerdoodle Quinoa Breakfast Cookies and more. You'll never get bored!
My top five favorite ingredients in these cookies (that also make them so tasty and healthy)?
1. Peanut butter: peanut butter is one of my favorite nut butters and one that I always keep on hand. Peanut butter is high in vitamins, fiber and protein (8g per serving!). If peanuts aren’t your thang, just substitute your favorite nut/seed butter.
2. Banana: bananas are a key ingredient in these cookies not only for structure, but also for sweetness. Bananas are a wonderful ingredient to add to your breakfast – they’re high in potassium, help with digestion, great for fueling pre- or post-workout, and are a natural sweetener.
3. Raw honey: raw honey can be found at most natural food stores (or on Amazon), is absolutely amazing. It’s different than regular honey because it hasn’t been heated, therefore it retains all it’s nutritional properties. Raw honey contains vitamins, minerals and even live enzymes. Basically it’s a sweetener that truly is good for you!
4. Zucchini: one of the most popular summer squashes, is the star of the show in these cookies! It helps give the cookies a nutrition boost while still keeping them soft and moist. Zucchini is a healthy veggie that can pretty much go with anything. It’s low-calorie, high in vitamin A and potassium, and has a high water content so it’s also hydrating.
5. Quinoa flakes: one of my favorite forms of quinoa, quinoa flakes are essentially the quinoa version of oats. They’re whole quinoa which has been run through a grain flaker and are perfect in baked goods like these cookies. They soak up a little bit more liquid than oats, but have a much softer texture and provide all the nutritional benefits of quinoa. Since they are so soft, I like using them in combination with oats in this recipe which gives the whole cookie a bit more texture (and makes it feel more hearty).
I’m also loving that these cookies have a fairly simple base. I basically tweaked my last version of breakfast cookies ever so slightly, realizing that the possibilities with these babies is endless! There millions (well maybe hundreds) of different flavor options and I can’t wait to keep on experimenting.
I’d love to know… what flavor breakfast cookie would you like to see next? Leave me a comment below!
If you make this recipe, make sure to snap a pic and share it on Instagram using #SIMPLYQUINOA – I want to see your own quinoa creations!
More Quinoa Breakfast Cookie Recipes
- Toasted Coconut Quinoa Breakfast Cookies
- Gingerbread Quinoa Breakfast Cookies
- Pumpkin Pie Quinoa Breakfast Cookies
- Chocolate Peanut Butter Quinoa Breakfast Cookies
- Matcha Quinoa Breakfast Cookies
Zucchini Bread Quinoa Breakfast Cookies
- 1/2 cup creamy peanut butter or nut/seed butter of choice
- 1/4 cup raw honey
- 1 medium banana
- 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water, or 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1/2 cup quinoa flakes
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup shredded zucchini pressed in a dish towel
- 2 tablespoons chia seeds
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Add peanut butter, honey, banana, egg and vanilla in a large bowl. Mix until combined. Add oats, quinoa flakes, baking powder, spices and salt to the bowl and stir together. Fold in shredded zucchini and chia seeds.
- Spoon 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
- 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.
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I’m looking to make these baby-safe, could I sub maple syrup for the honey? Or if there something else you’d recommend.
honey is a good substitute!
I’ve seen the recommendation to replace the banana with apple sauce if you can’t have banana, but I’m also allergic to apples.
Is there anything else that we could sub in for the banana/applesauce portion?
You could try pumpkin or squash! You might want to add some coconut sugar or stevia/monk fruit to make it a little sweeter 🙂
Hi! These look delicious, but I’m allergic to oats, and was wondering can you use all quinoa flakes without the oats? Was wondering in your other breakfast cookies and baking items that call for oats, if it’s possible to use all quinoa flakes?? Its difficult to find gluten free ideas without the oats:)
Thank you so much!
Yes, that will totally work! Or another flake (buckwheat or spelt?!) should also be fine!
Should these cookies be stored in the refrigerator? Thank you.
If you’re going to keep them for more than a few days, yes!
These cookies are delicious however mine are a little runny. What do I do wrong?
Did you squeeze out the liquid from the zucchini? That can definitely cause runny cookies!
Really enjoyed these. Could I replace the honey with applesauce?
I haven’t tried, but I bet you could!
I don’t have quinoa flakes. Is there a substitution I can make for those?
Forgive me if this has already been addressed, but if I don’t have flakes, can I use regular quinoa, cooked or uncooked?
You can use quick cooking oats!
[…] Zucchini Bread Quinoa Breakfast Cookies […]
Hi! I don’t have chia seeds and don’t usually use them. Don’t really want to buy them just for one recipe. Do you have a suggestion for a substitution for the chia seeds?
Nope! Feel free to just leave them out 🙂
Thank you very much for this recipe, it was great! I felt that the cinnamon & nutmeg didn’t quite go with the peanut butter though… I was thinking maybe I would add some rum extract instead of those two spices. 🙂
That sounds lovely!
[…] Zucchini Quinoa Breakfast Cookies by Simply Quinoa […]
I made the Zucchini Bread Quino Breakfast Cookies first with Quino seeds as it was all I had in the house and they were very good. I made them again last night with the quinoa flakes nas added 3/4 tsp. nutmeg and a couple handfuls of chopped prcans. They are fantastic!!! I will be trying more of your recipes as they look delicious as I read through them.
Amazing! I’m so glad you enjoyed them 🙂 If you liked those, you should check out my breakfast cookies cookbook!! https://simplyquinoa.samcart.com/products/simply-breakfast-cookie-edition/
[…] Zucchini Bread Quinoa Breakfast Cookie […]
[…] Zucchini Bread Quinoa Breakfast Cookies […]
Tasty cookies! These are great as a quick pre-workout snack. I’d definitely make them again. Thanks for sharing!
So glad you enjoyed them Tracy! xox
Can I use regular butter instead of peanut butter. Allergic to that and sunflower seeds, lentils etc.
I don’t think so, sorry! I’d suggest another nut butter if you can tolerate it 🙂
[…] Zucchini Bread Quinoa Breakfast Cookies – Simply Quinoa – These delicious quinoa breakfast cookies taste like zucchini bread, and have a healthy base of peanut butter, banana, honey, oats and quinoa flakes! […]
I just made these tonight, absolutely in love with them. I will be making more tomorrow, always looking for something new and nutrious for breakfast. Thank you for this recipe.????
So glad you enjoyed them! I have tons more flavors on the site, so just search “breakfast cookies” to try even more!
These are fantastic! Plus they freeze so easily! I’ve made them several times now in different forms, most recently in a muffin tin & they turned out just as good. I’m allergic to bananas so applesauce was subbed which made them a bit runny. Added some flaxseed meal to thicken it up. I could eat these at every meal!
I’m SOO happy you enjoyed them!
These are so delicious! Thank you!
YUM!!! Thank you. I added walnuts and a little carrot bc i didn;t have enough zucchini. i went a little easy on the honey. i also substituted 1/2 cup of rolled oats (i ground with a coffee grinder) for the quinoa flakes (bc i didn;t have them). Delicious!
Wonderful!! Thank you for sharing your substitutions – I’m thrilled that it worked! xo
Hi, anything i can replace the quinoa flakes with? dont have those..
You can try quick cooking/instant oats instead!
Can I just use regular quinoa?
Unfortunately no, the two are completely different. Feel free to swap the quinoa flakes with more oats if you’d like!
I’ve seen you suggest applesauce as a substitute for bananas in other comments. Any suggestions for how much applesauce and chia? I don’t improvise well.
Applesauce would be about 1/4 cup! And you can just leave out the chia all together – especially if you use a real egg instead of a flas egg!
I have made these several times now, following the recipe exactly. I love them! With each bite I am amazed at their wonderful texture despite being flourless. Have shared them with various friends who also enjoyed them. Two of these, a hard boiled egg, and a cup of hot tea make for a delicious breakfast on the run.
I’m thrilled you’re enjoying them! You must check out all the other flavors on the site too (I think we have more than 15!) 🙂
These were spongey and tasteless. They went stale straight away. Deleted this recipe from my board.
Haven’t had that feedback from anyone else, so I’m not sure how to help for next time. Perhaps try another version! 🙂
[…] it’s husband approved), but I feel like that’s not enough! I came across this Zucchini Quinoa Breakfast Cookies which looked AMAZING and such a great way to get a healthy carb and sneaky veggie into our daily […]
[…] Zucchini Bread Quinoa Breakfast Cookies by Simply Quinoa […]
does anyone have the nutritional value for these?
I haven’t calculated these yet, but you could use this tool to plug the ingredients into: https://www.caloriecount.com/cc/recipe_analysis.php
Are the cookies suppose to flatten out and be thin? They were very tasty but mine don’t look like your picture. Yours look thick. Any suggestions?
Hmm no they’re not supposed to flatten out. Did you use the same proportions and ingredients? I would say next time add more oats 🙂
I just made these last night and am sitting at my desk at work having a Paula Dean moment. These need butter or coconut oil so badly and I used some over-ripened bananas so these are WAY too sweet. I like the idea and will make another batch and hopefully work out the kinks for my liking. I also hate peanut butter so I nixed that, added extra oats, and added brewers yeast because these are both a breakfast and a lactation cookie for me.
Definitely let me know how you tweak them! Would be great for others to have a substitution 🙂
[…] 14. Zucchini Bread Breakfast Cookies […]
These were soooo good!!! I would love to see some tropical flavors, such as guava, YUMMY. Do you already have a pumpkin spice cookie recipe?
That’s a great idea! And yes, I have a pumpkin one 🙂 Just search breakfast cookies and you’ll get ALL the flavors (there are over 10 now I think!!) XO
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