Recipes // Breakfast // Quinoa & Chocolate Breakfaast Cookies

Quinoa & Chocolate Breakfaast Cookies


By Mee Tracy McCormick

Vegan & Gluten Free


  • 2 cups of soft cooked quinoa
  • ½ cup of creamy peanut butter (any nut butter works or seed butter)
  • 3 tbsp of maple syrup
  • 2/3 cups of quick oats (gluten free if need be)
  • 3 tbsp of cocoa powder
  • ¼ tsp of sea salt
  • ¼ cup of dried cranberries


  1. Pre-heat oven to 350 degrees and cover tray with parchment paper. 
  2. Combine all ingredients in a large bowl until well mixed. Drop large spoonful’s onto the parchment covered baking sheet.
  3. Bake for 15 to 20 minutes or until cookies are lightly firm.
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