Oatmeal Banana Breakfast Cookies Recipe With Quinoa Is Nutritious & Delicious Cookies Breakfast Brunch Snacks Desserts Gluten-free Low Sodium Recipes Low Sugar Recipes

What's better than eating cookies for breakfast? Eating healthy cookies for breakfast! This easy oatmeal banana breakfast cookie recipe with quinoa will jumpstart your day in a nutritious way. 

Jennifer Garner's breakfast cookies recipe went viral, so I decided to share my own breakfast cookie recipe. My banana and quinoa breakfast cookie recipe was inspired by a recipe in the book Love and Lemons Every Day. Quinoa keeps for a long time in the fridge, so I usually have some ready for a batch of these nutritious cookies.

This gluten-free oatmeal breakfast cookie is very easy to make. Here's what you need: ground flaxseed, water, oat flour, rolled oats, baking powder, baking soda, ground cinnamon, salt, quinoa, chopped nuts, almond butter, maple syrup, banana, vanilla extract and coconut oil. Check out the health benefits of oats (which includes some fiber), the health benefits of quinoa (which includes some protein) and the health benefits of banana. 

Serve these nourishing breakfast cookies for breakfast or for brunch with coffee or tea, or as a snack with milk anytime during the day. Nutritious and delicious!

Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 18

Ingredients

• 1 tablespoon ground flaxseed
• 3 tablespoons water
• 1 cup oat flour
• 1 cup rolled oats
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup cooked quinoa
• 1/4 cup chopped pecans, chopped walnuts or almonds
• 1/2 cup almond butter (or your favorite nut butter)
• 1/4 cup maple syrup
• 1/2 mashed banana
• 1 teaspoon vanilla
• 2 tablespoons melted coconut oil

Here's how to make them: 

1. In a medium mixing bowl, combine the ground flaxseed and water. Allow to sit for 5 minutes.
2. In a large mixing bowl, combine the oat flour, oats, baking powder, baking soda, cinnamon, salt, flaxseed mixture, quinoa and nuts. Stir to combine. (Quinoa and oats are naturally gluten-free, but to be sure, check the packages you buy. You can substitute or add linseed, poppy seeds, chia seeds and even grated coconut.)
3. In another medium mixing bowl, combine the almond butter, maple syrup, mashed banana, vanilla and coconut oil. Mix until well combined.
4. Add the wet ingredients to the dry ingredients. Stir until just combined.
5. Put small scoops of the batter onto parchment paper-lined baking sheets. (The number of cookies will depend on how much batter you use for each cookie.) Bake in a preheated 350-degree F oven for about 20-22 minutes or until lightly browned. Remove and allow to cool before serving. Store cookies in an airtight container.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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