Quinoa Apple Pie Breakfast Cookies

by August 25, 2017

Healthy, grain-free breakfast cookie made with cooked quinoa, shredded apple and maple syrup.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:




  • ¾ cup raw quinoa
  • 1½ cups water
Dry Ingredients
  • ½ cup almond flour
  • ½ cup freshly ground flax seed
  • 1/4 cup coconut flour
  • 2 teaspoons ground cinnamon
  • Pinch sea salt
Wet Ingredients
  • ½ cup maple syrup
  • 2 tablespoons grape seed oil, or melted coconut oil, or walnut oil, or… any kind of oil you want, really!
  • 1 teaspoon pure vanilla extract
  • 1 granny smith apple, shredded and squeezed to remove juices
  • 1 teaspoon lemon juice
Cinnamon Sugar Topping
  • 1/4 teaspoon coconut sugar
  • 1/8 teaspoon ground cinnamon


  1. Add quinoa and water to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes.
  2. Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
  3. Add all dry ingredients to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.
  4. Add all wet ingredients to a small bowl and stir well.
  5. Pour into bowl with dry ingredients and stir to combine.
  6. In a separate bowl, combine shredded apple and lemon juice. Toss to combine, then fold into the dough.
  7. One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly between my palms.
  8. Combine cinnamon sugar topping in a small bowl and sprinkle over the cookies. Transfer baking sheet to the preheated oven and bake for 25-30 minutes, until the tops begin to crack and turn golden.
  9. Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Because cooked quinoa was used in this recipe, the longer you leave it to cool, the firmer it will become. Leave it be and it will transform!
  10. These cookies can be stored in the fridge for up to 2 weeks.

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

3.9 g

Saturated Fat:

0.6 g


15 mg


10 g

Dietary Fiber:

2.6 g

Net Carbs:

7.4 g


4.9 g


1.9 g

Hi! I'm Leanne (RHN FBCS)

a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

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