Quinoa Breakfast Cookies

Today we're talking about cookies for breakfast! And not just any ol' cookies... but a nutty, satisfying and completely Tone It Up Nutrition Plan approved breakfast treat. These quinoa cookies have just a touch of sweetness and a wonderfully nutty flavor. YUM. Breakfast just got reinvented.

The key to our healthy cookie is quinoa flour. It's really simple to make at home by processing uncooked quinoa in a blender or coffee grinder. Of course, you can also find it at your local health food store as well. By using quinoa instead of traditional flour, we have a completely gluten free cookie that boast all the benefits of one of our favorite superfoods. Oh hi fiber, protein and B vitamins!


10 -12 cookies


  • 1

    cup quinoa flour

  • 1/2

    tsp baking powder

  • 1/8

    tsp salt

  • 1

    tsp cinnamon

  • 3

    Tbs coconut sugar

  • 2

    whole eggs

  • 4

    Tbs coconut oil


  • 1

    tsp almond extract

  • 1/2

    cup raisins


STEP 1: Preheat oven to 350° degrees F.
STEP 2: Add quinoa flour, cinnamon, baking powder and salt to a bowl. Mix well.
STEP 3: In a separate bowl, whisk eggs, coconut oil (melted), coconut sugar and almond extract.
STEP 4: Add wet ingredients to the dry and mix until dough begins to fold. Next, fold in the raisins.
STEP 5: Drop dough onto a cookie sheet lined with parchment paper and bake for 10 to 12 minutes. They'll be a little soft when you take them out of the oven, but will harden as they cool.
STEP 6: 


Pair these with some fruit and coffee for a sweet start to your day! One serving is 1-2 cookies.


    1. I’m gonna try with Stevia for the coconut sugar. Not sure about coconut oil, but maybe you could use half Greek yogurt half maple syrup or agave/honey?? I have no idea about that, though. But I sub Stevia for coconut sugar in recipes fairly frequently and it works well!

        1. Hi! We haven’t used Stevia for this recipe but try using 1/2 tsp. of dry powdered stevia or 6-9 drops liquid. Let us know how it comes out!! xxo

    2. Ines,

      Yes you can sub coconut oil for regular oil like Olive oil. I’ve done it before with other recipes and it works fine.

    1. I made it with oat flour as I didnt have quinoa and they came up realll good! Especially with chocolate chips! Just dont be worried if it seems too wet of a mixture

  1. I just made these and they are delicious! I used vanilla extract because I already had all of the other ingredients and din’t want to run to the store. :) What a great, #tiuapproved treat!

  2. Can I sub the coconut sugar for honey, agave or maple syrup? I only have liquid sweeteners on hand at the moment. And if so, I wonder how much?

    1. Hi Laura! You should definitely be able to sub the coconut sugar with sweetener of choice, although we haven’t tried it. Stick to 3 Tbs of sweetener or less. Let us know how they turn out!

  3. Hi TIU
    It would be awesome if you added a print feature that linked to a printable version of your recipies!
    Also, these cookies look amazing and I’m going to make them today.

  4. soo….if i put regular uncooked quinoa in a blender and blend it is it considered quinoa flour? lol completely serious question. cuz thats what i do to get oat flour. and i want to make them but not go to the store

    1. I am wondering about the same thing! Other than oat flour, what else could I sub with, or how well will blending in food processor-quinoa work?

      1. Hi! You can try whatever flour you are comfortable using! You can try coconut flour, oat flour, brown rice flour or almond meal. We haven’t personally tried using these swaps for the recipe so we would recommend using what the recipe calls for to keep the same consistency and flavor :) Let us know how it turns out if you do use one of the swaps!

        1. I often use oat flour or almond meal to make a delicious healthy peanut butter cookies and they come out great. I’m excited to try quinoa flour in my next recipe.

    2. Hey girl, I’m late to replying on this so you probably already did it but that’s what I do and it worked great! Don’t waste your money on the preground stuff :P ;)

  5. Just made these cookies with a few variations ( egg substitute and instead of raisins I used chocolate chips ) and it still turned out good :)

  6. They turned out great! I’m the only one who likes quinoa in our house, so I didn’t tell anyone I made cookies with it hahaha. They loved them. Now should I tell them, hmmmm…..

  7. I made these using 3/4 c oat flour and 1/4c quinoa flour. This is second time I’ve made these using quinoa that I mill with my nutribullet. I personally didn’t like when it was all quinoa. That’s only variation I’ve tried and these cookies are delicious!

  8. I made theses tonight. They came out good but very different than the picture because I used coconut flour which didn’t combine well. I added an extra egg white and 1/2 cup of coconut water. I also used dried Goji berries. The batter was moist but not wet. I rolled he dough in my hands to form the balls and then press them down. They definitely don’t look like the picture. I also did not use the almond extract. Cookies smelt great in the oven. 350 for 10 minutes. They taste great. My batter was not wet enough. I should have added either more coconut water or another egg white.

  9. These cookies did not turn out for me, they tasted really weird. Has anyone else made these successfully?

Leave a Reply