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Healthy Pumpkin Quinoa Breakfast Cookies




  • 1 egg 

  • 1/4 cup cashew butter (or nut/seed butter of choice)

  • 1/4 + 2 T cup pure maple syrup

  • 3/4 cup pumpkin puree (canned, un-seasoned)

  • 1 medium banana, mashed

  • 1 teaspoon vanilla extract

  • 1 cup cooked quinoa

  • 1 cup rolled oats

  • 1 teaspoon baking powder

  • 2 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon ginger

  • 1/4 teaspoon allspice

  • 1/4 teaspoon salt

  • 1 tablespoon chia seeds (optional)


Preheat oven to 350 degrees F.


Line a baking sheet with parchment paper and set aside.


Whisk together the egg and water, and set aside.


Beat together cashew butter, syrup, pumpkin, banana and vanilla in a large bowl. Add egg and mix to combine.


Pour in oats, quinoa flakes, baking powder, spices and salt to the bowl and stir together. Fold in chia seeds (if using).


Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Gently flatten the cookies with your fingers before you pop them in the oven.


Bake cookies on centre rack for 15 – 18 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.


Enjoy at room temperature or slightly reheated.

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