Pumpkin Quinoa Breakfast Cookies

Didn’t you hear?  It’s totally normal to eat cookies for breakfast.  Especially if they are actually called breakfast cookies. 
But not to worry, they taste just like  middle-of-the day, after-dinner, and late-night-snack kind of cookies.  Meaning, you’re totally getting away with eating dessert for breakfast.  

I changed up this recipe from Bon Appetit to create a breakfast cookie for fall, throwing in a little pumpkin of course.  They are slightly crunchy on the outside and light and fluffy on the inside.  You get a slight taste of pumpkin, sweetened with chocolate chips and chunks of pecans rolled into a perfect two-bite breakfast.

I think I’ll have cookies for breakfast every day.

Pumpkin Quinoa Breakfast Cookies
Ingredients
1 1/2  cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 1/2 tsp pumpkin pie spice
1/2 cup butter, room temperature
1/2 cup sugar
1/4 cup brown sugar
2 eggs
1/2 cup canned pumpkin
1 tsp vanilla extract
1 cup cooked quinoa (cooled)
1 cup old-fashioned oats
1/2- 3/4 cup chocolate chips (depending on how chocolatey you want them)
1/2 cup chopped pecans
Instructions
Preheat oven to 375.  Line two baking sheets with parchment and set aside.
Whisk flour, baking soda, baking powder, salt, and pumpkin pie spice together in a medium bowl and set aside.
Beat sugars with butter until fluffy.  Beat in canned pumpkin, vanilla, and eggs.
Slowly mix in flour mixture to the wet ingredients until incorporated well.  Stir in oats, quinoa, chocolate chips, and pecans. Chill dough for 30 minutes to an hour before baking.
Drop by rounded heaping tablespoons (almost two tablespoons) onto prepared baking sheets.  Bake for 12-15 minutes or until golden brown.  Remove and let cool completely before storing in airtight container.  (if you put them in container while still warm outsides won’t stay crisp, but cookie be very moist–still good though)
***Be sure to rinse the quinoa before cooking, then follow package instructions.  Let it cool before using in cookies.

adapted from Bon Appetit

yields 2 dozen cookies

Comments

  1. Kristy, i LOVE the texture of quinoa. I’ve never put it into cookies before and I love that idea! Especially pumpkin cookies, which are usually cakey. These look so good!

  2. These sound delightful!

  3. Another recipe I would like to taste. How much dish we could eat … !

  4. I have been dying to try breakfast cookies. The quinoa is so intriguing! YUM!

  5. i made the original version of these cookies and loved them! def want to try the pumpkin variation–brilliant!

  6. I would love to have these for breakfast!

  7. I love the quinoa in these! Breakfast cookies are one of my favorites, but I’ve used anything for their base other than oats. Definitely pinning and trying :)

  8. These are the cookies I should have chowed down on after that 7 mile run! These look awesome! I have to try these!!

  9. im guessing you meant 1 cup of cooked quinoa?

  10. Would this turn out okay with soy butter?

  11. Thank you for this healthy cakey cookie recipe. I love the combination of healthy ingredients with the sweet indulgence of butter and sugars. I made these for my little three year olds to have as a guilt-free snack. Unfortunately they crumble so much that there is a pile of crumbs all over the place. Now, it’s a guilt-free snack for ME. These taste more cake/shortbread like than cookie and have a nice chewy texture (from the oats, quinoa and nuts). They aren’t very sweet, and are perfect with a cup of coffee. Tip- We used a cookie scoop to make the process go faster.

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