Quinoa cookies that are fruit sweetened and gluten-free
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Quinoa Zucchini Breakfast Cookies

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!

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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.


Quinoa cookies that are fruit sweetened and gluten-free


To Make Healthy Quinoa Zucchini Breakfast Cookies You Will Need:

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.

healthy breakfast cookie with quinoa and zucchini 

Quinoa Zucchini Breakfast Cookies

A healthy naturally sweet cookie that is loaded with fiber-rich ingredients enjoyed at breakfast or snacktime.
Prep Time8 minutes
Cook Time15 minutes
Total Time2 hours 23 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: 30 minute recipe, allergy-friendly, banana recipes, breakfast, corn-free, dairy-free, easy recipe, gluten-free, healthy cookie, quinoa, soy-free
Servings: 17 Cookies
Calories: 81kcal


  • 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.


2 WW points plus per cookie with raisins
This is the brand of quinoa flakes I use.


Serving: 1Cookie | Calories: 81kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 168mg | Fiber: 2g | Sugar: 3g | Vitamin A: 38IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

This is the brand of quinoa flakes that I often use.

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