Quinoa Chocolate Chip Breakfast Cookies
Quinoa Chocolate Chip Breakfast Cookies are a great way to start the morning.
Made with oats, quinoa, raisins and a few chocolate chips, they’ll keep you full all morning long.
The perfect breakfast cookie filled with raisins, chocolate chips and quinoa is just waiting to be made. In our house when I wake the kids and tell them we’re having cookies for breakfast, they jump right out of bed and bounce down the steps! The breakfast cookies are almost like a baked oatmeal round, filled with yummy raisins and a few decadent chocolate chips. But when adding a coconut glaze, they suddenly become a fun cookie!! Anything with a drizzle of glaze is instantly better, right?
To make these Quinoa Chocolate Chip Breakfast Cookies it’s really quite simple. I start with cooking the quinoa, just following the instructions on the bag. It usually takes about 15-20 minutes for it to simmer fully before I can remove it from the pan and add it to the mixing bowl. While the quinoa is cooking and cooling a bit, I add all the ingredients together, except for the add-ins of coconut shreds, sunflower seeds, raisins and chocolate chips of course, and stir it well. Then I add the quinoa, stir it in and then add the final ingredient of chocolate chips. Using a large ice cream scoop or just a big spoon, I spoon the mixture on a parchment covered baking sheet and shape them into a nice round and plump cookie shape.
Clean up begins while they’re baking and then I let them cool completely before I begin making the glaze. The glaze is one of my favorites because it’s easy to make, tastes amazing and is made with coconut butter. Coconut butter in my opinion is the best dessert ever! Like ever. I eat by the spoonfuls. And even bring it on vacations and eat it while driving in the car! (If you don’t believe me check out my Instagram posts for proof!!) So anyway, back to the glaze. Adding the coconut butter and coconut oil to a small pan, melt it over the stove top on low. Once it’s to the consistency you want, start drizzling it over the breakfast cookies…or dip them right in and devour every crumb!
Can you get any cuter than that?
- 2 1/2 cups oats, quick oats
- 1 cup quinoa, cooked
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp clove
- 1 cup unsweetened applesauce
- 2 Tbsp flax meal
- 4 Tbsp water
- 1/2 cup sun butter
- 1/2 cup honey
- 1 tsp baking soda
- 1/2 cup unsweetened coconut shreds
- 1/2 cup dairy-free chocolate chips
- 1/2 cup raw sunflower seeds
- 1/2 cup coconut butter
- 2-4 tsp coconut oil
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Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
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In a large mixing bowl combine the flax meal and water. Let sit for 3 minutes.
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Add in the applesauce, sunbutter, and honey. Stir until well combined.
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Add in the oats, quinoa, spices and sea salt, and baking soda and stir well.
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Lastly add the coconut shreds, raisins and chocolate chips. Fold into mixture.
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Using a large ice cream scoop or simply a large spoon, scoop out the mixture and place on a parchment covered baking sheet. Shape into a round plump cookie size.
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Bake in the oven for 20-25 minutes.
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Cool before adding the glaze.
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In a small saucepan over medium-low heat, place the coconut butter and 2 tsp coconut oil.
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Stirring constantly with a spoon until ingredients are melted.
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If glaze is too thick, add more coconut oil 1 teaspoon at a time.
Drizzle on cooled breakfast cookies.
Store cookies in an airtight container for up to one week.
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More breakfast ideas for you:
Paleo Carrot Bread with Apples
Crispy Gluten-free Waffles with Blueberry Compote
Easy Breakfast Sausage
