The perfect, portable, all-natural breakfast cookies for people on-the-go. Packed with three superfoods (goji berries, quinoa and almonds) this soft breakfast cookie is full of lots of good-for-you ingredients.
Keep them on hand, in the freezer, for a quick grab and go breakfast or snack.
These delicious berries are packed with nutrition – 1/4 Cup Serving (28 g) of goji berries has about 100 calories, 4 grams of protein, more than your daily dose of Vitamin A, plenty of Vitamin C and E, and they are high in fiber and calcium as well. Combined with quinoa, this little cookies gives you the boost you need to start your day!
This breakfast cookies recipe is a adaption of a magazine clipping my aunt gave me years ago. I’ve made these often over the years, as they are a great bring to work breakfast snack. Sometimes I use cranberries instead of goji berries and sometimes I use white spelt flour instead of all-purpose flour, but I always use a mix of one of those with whole spelt or whole wheat flour. A word on goji berries: I buy these bulk online since they are so expensive when buying them in smaller quantities from a local health food store. Cranberries are also a great substitute and I would guess sultanas as well (However, I don’t like them. I can do fresh grapes and wine, but not raisons or sultanas — childhood trauma of lunchbox raisons…for sure).
These are crazy delicious and taste amazing on the go or straight out of the oven while they are warm. Enjoy!
Goji Berry and Quinoa Breakfast Cookies
- 1 1/2 cups all-purpose flour (I use mixed with half whole wheat flour) (200 g)
- 1 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup butter, room temperature (113 g)
- 1/2 cup soft brown sugar (80 g) (I use GEPA organic raw cane sugar Mascobado)
- 4 tablespoons honey
- 2 large eggs
- 1 teaspoon pure vanilla powder
- 1 cup cooked quinoa, cooled (100 g)
- 1 cup old-fashioned oats (100 g)
- 1 cup goji berries alternatively use organic dried cranberries (100 g)
- 1/2 cup slivered almonds (50 g)
- 1/4 cup pine nuts (30 g) (optional)
Preheat oven to 375°F / 180°C.
Line 2 baking sheets with parchment paper.
Whisk flour, salt, baking powder, and baking soda in a medium bowl.
Using an electric mixer, beat the butter, brown sugar, and honey in a large bowl for about 3 minutes. Add the eggs and vanilla powder; beat for another 2 minutes.
Gradually beat in the flour mixture, then stir in quinoa, oats, dried berries, almonds and pine nuts.
Drop by tablespoons onto the prepared cookie sheets, spacing 2cm apart (I use another spoon of the same size to scrape the dough off the first spoon onto the baking sheet).
Bake cookies until golden, 12–15 minutes. Transfer cookies to a wire rack and let cool.
Cooled cookies can be stored in an airtight container at room temperature for 1-2 days or kept in the freezer for up to 1 month. Enjoy!
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