These amazing wild blueberry and quinoa breakfast cookies are quite the revelation! Who would have thought cooked quinoa would work in a cookie, yet it makes the perfect base for these healthy protein packed cookies. Despite their appearance, these cookies have a lovely soft texture and are not overly sweet making them a great way to start the day. Bake up a batch at the start of the week so that you’re sorted for a quick, healthy breakfast option or whenever you need a delicious healthy snack on the go.

I created these cookies to celebrate NZ organic week using Ceres Organics amazing organic ingredients. The ingredients list is short and made up of simple, whole food ingredients. Quinoa, almonds, tahini, pumpkin seeds, hemp and chia seeds provide the plant-based protein. Wild blueberries add a subtle blueberry flavour and are bursting with antioxidants. Cinnamon and ginger are beautiful anti-inflammatory spices that add a touch of warmth, and a small amount of pure maple syrup brings the sweetness which means they’re refined sugar free and low GI.

This cookie recipe couldn’t be easier to make. Simply stir all the dry ingredients together, add the wet ingredients, shape into cookies and bake. The hardest part is not eating all the mixture before it reaches the oven! 


Wild Blueberry Quinoa Breakfast Cookies Recipe

Wild Blueberry & Quinoa Breakfast Cookies

Serves: 12
Prep time: 10 minutes Cook time: 30 minutes

1 1/2 cups cooked quinoa (1/2 cup uncooked)
1/4 cup chopped almonds
1/4 cup dried wild blueberries
2 Tbsp pumpkin seeds
1 Tbsp hemp seeds
1 Tbsp chia seeds
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp sea salt
1/4 tsp baking soda
1/2 cup tahini
2 Tbsp pure maple syrup (honey or rice malt syrup will also work)

To Make The Cookies:

1. Cook 1/2 cup dried quinoa according to the packet instructions, which should make 1 1/2 cups cooked quinoa.

2. Mix all the dry ingredients together in a large bowl.

3. Add the tahini and maple syrup and combine well.

2. Place spoonfuls of mixture onto a lined baking tray and shape into cookies.

3. Bake at 170C fan bake for 30 minutes or until cookies are golden brown.

4. Allow to cool completely before eating (cookies will firm up on cooling).

5. Store cookies in an airtight sealed container for up to a week, in warm conditions store sealed container in the fridge.


Wild Blueberry Quinoa Breakfast Cookies