Breakfast Featured Gluten Free Vegetarian

Peanut Butter Chocolate Chip Quinoa Breakfast Cookies

I know what you are thinking! “Really, Robyn! Cookies for breakfast! Are you crazy!”  I may very well be crazy, but this recipe makes for a healthy breakfast treat! Most mornings I am running late and don’t have time for breakfast. It is nice to grab a couple of these and be off to work.


 Peanut Butter Chocolate Chip Quinoa Breakfast Cookies

Here is what you will need:

2 cups cooked Quinoa

1/2 cup natural Peanut Butter, chunky or smooth

3 tablespoons pure Maple Syrup

1/4 teaspoon Sea Salt

3/4 cup gluten-free Rolled Oats

1/2 cup unsweetened, shredded Coconut

1/2 cup vegan, gluten-free Chocolate Chips


Preheat oven to 350 degrees. Combine quinoa, peanut butter, maple syrup, salt, and oats in a large mixing bowl. Mix ingredients together  by using an electric mixer on low to medium speed, until well combined. Stir in coconut and chocolate chips. Scoop and mold dough unto round, tablespoon-sized cookies. Place cookies on parchment paper lined baking sheets and bake for about 20 minutes, or until bottoms are nicely browned. Allow to cool completely and then store in an air tight container.  Recipe makes 16-18 cookies.




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Robyn's View

Robyn is a Certified Ophthalmic Assistant, Author/Owner of Robyn's View, Contributing Author on Daily Dish Magazine, and Network Virtual Assistant for Entertainment New Media Network. She enjoys DIY projects, working on crafts, researching her family history, walking on the local beaches, watching TV sitcoms, and movies. Robyn is a mom to two adult children, both of whom have flown the nest and are married. She also has two grandchildren, 4 dachshunds, 4 chickens, 2 cats, a bunny, and an amazing man in her life.

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  1. YUM! I will have to try these with a substitution for the peanut butter as we have a sensitivity in our house…

    1. Robyn's View says:

      I hope you like them Marlys!

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