Chocolate Peanut Butter Quinoa Breakfast Cookies

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Jolinda Hackett
Updated 05/15/19
Chocolate quinoa breakfast cookie

The Spruce
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
136 Calories
6g Fat
17g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 12
Amount per serving
Calories 136
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 119mg 5%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 7%
Protein 4g
Calcium 22mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Adding high-protein quinoa to a basic chocolate peanut butter sugar-free cookie works out just splendidly. These little quinoa cookies are vegetarian, vegan, high in protein, refined-sugar free, and, if you use gluten-free oatmeal, they're gluten-free as well. And they are so easy to make. What's not to love?

Enjoy these healthy cookies for breakfast on-the-go, as a high-energy trail food or add it to your repertoire of super-healthy desserts.

Ingredients

  • 2 cups cooked quinoa
  • 1/2 cup smooth peanut butter
  • 3 tablespoons maple syrup
  • 2/3 cup quick-cooking oats
  • 3 tablespoons cocoa powder
  • 1/4 tablespoon kosher salt or sea salt

Steps to Make It

  1. Gather the ingredients.

  2. Pre-heat oven to 350 F and lightly grease a baking sheet.

  3. Combine all ingredients in a large mixing bowl just until well combined.

  4. Drop the mixture by a large spoonful onto the prepared baking sheet.

  5. Bake in the oven for 18 to 20 minutes, until lightly firm.

Recipe Tags: