Now on the healthier side of things…here’s a new idea for a breakfast cookie, Quinoa Zucchini Breakfast Cookies. But don’t just save them for breakfast!
I like to freeze them and pack them in my lunch for a mid-morning or afternoon snack. There are defrosted by the time I’m ready to eat them.
These healthy zucchini cookies also make a quick “pick-me-up” snack before dinner or after a workout.
A fruit-sweetened no fat added wholesome treat. Kids can fuel up on a healthy snack after school.
To Make Healthy Quinoa Zucchini Breakfast Cookies You Will Need:
- Unsweetened applesauce
- Non-dairy milk substitute
- Quinoa flakes
- Old-fashioned oats ~ gluten-free if needed
- Raisins ~ omit for yeast-free diets
- Optional ~ Semi-sweet allergy-friendly chocolate chips, I used Enjoy Life
If you count weight watcher points, each cookie is just 2 points.
Here Are A Few Reasons You Should Add Quinoa To Your Recipes:
- Quinoa is a complete protein containing all the essential amino acids.
- A good source of fiber that helps stabilize blood sugar.
- It’s an easy way to add some iron, potassium, calcium, and phosphorus to your daily diet.
- You will provide your body with beneficial antioxidants.
Another healthy breakfast cookie recipe that is very similar but with carrots and pumpkin seeds is Better Breakfast Cookies. Both cookie recipes are fiber-rich and fruit sweetened. Or for a completely different breakfast cookie try, GF Date & Muesli Breakfast Cookies.
Quinoa Zucchini Breakfast Cookies
- 3 bananas mashed
- 1/3 cup unsweetened applesauce
- 1/2 Tbsp vanilla
- 1/4 cup plus 1 Tbsp non-dairy milk substitute
- 1/2 zucchini grated
- 1/3 cup quinoa flakes
- 2 cups old fashioned oats gluten-free if needed
- 1 tsp cinnamon heaping
- 1/2 cup raisins leave out for yeast-free diets
- mini semi-sweet allergy-friendly chocolate chips optional
- Preheat oven to 350.
- In a large mixing bowl add mashed bananas, applesauce, vanilla, zucchini, and non-dairy milk. Mix well.
- Add oats, quinoa flakes, and cinnamon. Stir well.
- Stir in optional raisins or chocolate chips.
- Drop onto a cookie sheet lined with parchment paper. I use a small to medium-size cookie scoop for my cookies.
- Bake for about 15 minutes.
- Cool on a wire rack.
- Refrigerate or freeze for longer storage.
This is the brand of quinoa flakes that I often use.