Quinoa Breakfast Cookies

If you're a fan of carrot cake, then you'll LOVE these soft, nutty & healthy breakfast cookies! Make a big batch and freeze them for on-the-go treats.

Quinoa Breakfast Cookies

For a while, I went through a frittata phase, then there was the chia bowl phase, followed by a bit of a smoothie kick… which brings us to my current morning trend: cookies for breakfast!

But before you think I’ve completely given up on myself, hear me out – I make these cookies with lots of good things – carrots, oats, flax, walnuts, pepitas, cranberries, and QUINOA. Yes, carrots and quinoa – it almost sounds like a salad, but I promise you these “healthier” cookies are so delicious and energizing in the morning. They’re also vegan, gluten-free, and sweetened with maple syrup instead of refined sugars. They’re about halfway in between a muffin and a cookie – big, hearty, and filling, but also sweet and nutty – they’re almost like eating carrot cake for breakfast!

Breakfast Cookies recipe ingredients How to make breakfast cookies

Quinoa Cookies Tips

Let’s talk for a second about quinoa in cookies. I recommend that you use leftover quinoa here. I like to make a big batch of quinoa early in the week for easy toss-together lunches and dinners. Store your cooked quinoa in the fridge so that when you’re ready to bake these breakfast cookies, it’s ready for you.

If you haven’t baked with oat flour before – it’s so easy. No need to go shopping for fancy flours, just blend your oats in a food processor for about a minute, and you have oat flour. It’s gluten-free, but be sure to seek out certified gluten-free oats if gluten is a problem for you.

Quinoa Breakfast Cookies recipe

Over here, my family is obsessed with these. They’re best straight out of the oven, but they also freeze incredibly well (hence, my 1 cookie per day breakfast obsession).

Quinoa Breakfast Cookies on a baking tray

More Favorite Breakfast Treats

If you love these quinoa breakfast cookies, try one of these breakfast treats next:

For more healthy breakfast ideas, check out this post!

4.9 from 59 reviews

Quinoa Breakfast Cookies

Prep time
Cook time
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These vegan quinoa cookies are a great quick breakfast or healthy snack! Made with carrots, quinoa, and oats, they're naturally sweetened and gluten-free.
Recipe type: breakfast, snack
Serves: 12 large cookies
  • 1 cup oat flour
  • 1 cup (additional) whole rolled oats* (see note)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • ½ cup cooked quinoa
  • 1 cup finely shredded carrots
  • 2 tablespoons ground flaxseed + 5 tablespoons warm water
  • ½ cup almond butter
  • ¼ cup coconut oil, melted
  • ½ cup maple syrup
  • ½ cup nuts and/or seeds (I used walnuts + pepitas)
  • ½ cup dried cranberries
  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  2. Use a food processor or a blender to process the 1¼ cups rolled oats into a fine flour and measure out one level cup. In a large bowl, stir together the flour, the remaining 1 cup whole oats, baking powder, baking soda, cinnamon, and sea salt. Fold in the quinoa and then the shredded carrots, stirring until the carrots are completely coated with flour.
  3. In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes. In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate. Stir in the flaxseed mixture.
  4. Add the wet ingredients to the bowl of dry ingredients and fold until just combined. Stir in the walnuts, pepitas, and cranberries.
  5. Scoop about ¼ cup of batter for each cookie onto the baking sheet. Bake for 15 to 18 minutes, or until lightly browned. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
  6. When cookies are completely cool, they can be stored in an airtight container or frozen.
*Be sure to use certified gluten-free oats to make these gluten-free.



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Rate this recipe (after making it):  

  1. Wendy

    Forgot to rate the recipe with me comment. Highly recommend making these!

  2. Wendy

    These were soooo good! I always eat breakfast late in the morning (after I’ve been up for a few hours) and been looking for something light to eat before our morning walk with the dogs. These are perfect! Delicious, healthy and not too heavy.
    Just one question tho. Mine weren’t all that sturdy. They didn’t fall apart, but were on the delicate side. Is this as they should be? If not, what might have gone wrong?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Wendy, that sounds right–these cookies are delicate. I’m so glad you’re enjoying them!

  3. Ari

    Trued your recipe tonight and it was amazing. Thank you for the simplicity but light energy you put into sharing your recipes

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you enjoyed the cookies!

  4. Pranati

    These look yummy. How long do the cookies last if not refrigerated?

    • Phoebe Moore (L&L Recipe Developer)

      They’ll keep in an airtight container for up to 4 days. They also freeze perfectly!

  5. Shawnah

    This recipe is awesome. I actually started to make a second batch and I started with the carrot cookie recipe and then I added 2 tsp of vanilla I upped the Maple syrup served up to 3/4 of a cup and then I also added one tsp of almond Flavoring pure almond flavoring.. OMG your recipe was awesome that I gotta tell you the fans are raving over at this house with the little twists.

    • Jeanine Donofrio

      I’m so glad they were a hit!

  6. Ashley

    I would like to avoid the coconut oil in this recipe. Can I replace it with more flax? Or nut butter? Any suggestions?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Ashley, we haven’t tried this, so I can’t guarantee the results, but I think mashed banana, applesauce, or additional nut butter would all be good subs.

  7. Lisa

    Is it ok to omit the maple syrup and replace with almond or oat milk?

  8. safisdesserts

    I LOVE this post. Very interesting info! Perfect just what I was looking. Nice PICS. I’m so glad you enjoyed this recipe. Thank You !!!

  9. Mel

    Is it ok to use quinoa flour instead of cooked quinoa (and add a bit of liquid, like milk)?

    • Jeanine Donofrio

      Hi Mel, no I would stick to the quinoa here. The texture would be totally different with the flour.

  10. Jane

    Family loves these ! Great empty the pantry cookies. So many combos to substitute banana/carrots/apples with or without chocolate chips, with or without nuts. Even tried it with brown rice because no quinoa – do not recommend the brown rice.
    Today I need to use up a bag of shredded carrots. But – I don’t have enough flaxseed – maybe 1 tablespoon. We are not vegan but like the ground flaxseed taste in these.
    What should I do? Can I do 1 tablespoon flaxseed/2.5 tbs water and 1 egg? Or should I forgo the flaxseed and use 2 eggs?

    • Jeanine Donofrio

      Hi Jane, I’m sorry I didn’t get to your question sooner. I think either one would be fine – 1 egg with the flax or 2 eggs without the flax.

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.