Quinoa Chocolate Chip Zucchini Breakfast Cookies

Vegan, gluten-free chocolate chip cookies made with cooked quinoa, maple syrup and fresh zucchini. All the goodness of zucchini bread, with a breakfast feel.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves: 24

Ingredients

  • ¾ cup raw quinoa
  • 1½ cups water

Dry

Wet

  • ½ cup maple syrup
  • 2 tablespoons grape seed oil, melted coconut oil, or walnut oil – see note
  • 2 teaspoons pure vanilla extract

Add-ins

  • 1/3 cup dairy-free chocolate chips
  • 1 cup shredded zucchini, lightly packed, wrap in a clean kitchen towel and ring out extra juices

Instructions

  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, ensure that ALL water is gone and the quinoa is fully cooked. Remove from the stove, transfer to a large bowl, and allow to cool to room temperature, about 1 hour. You need to cool the quinoa otherwise it will melt the chocolate chips.
  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 is covered in the mixture. Set aside.
  4. Add all wet ingredients to a small bowl and stir well.
  5. Pour wet ingredients into dry ingredients and stir to combine.
  6. Stir in chocolate chips and shredded zucchini.
  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. Bake in preheated oven for 25-30 minutes, until cooked through and 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 the cookies will become. Leave it be and it will transform!
  10. Drizzle with melted coconut butter and serve. These cookies can be stored in the fridge for up to 2 weeks.

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Notes

Oil: you can use any kind of oil here.

Flour: I have not made these cookies with anything other than Bob’s Red Mill Gluten-free All Purpose Flour. I’ve been told that regular, gluten all purpose does not work. I think you could probably use a 50/50 combination of brown rice flour and white rice flour, or a 70/30 combination of chickpea flour and arrowroot starch, but I’m just guessing here.

Nutrition Information Per Serving

  • Calories: 81
  • Calories from Fat: 25
  • Total Fat: 2.7
  • Sodium: 15 mg
  • Carbs: 11.5 g
  • Dietary Fiber: 2 g
  • Net Carbs: 9.5 g
  • Sugars: 4.5 g
  • Protein: 1.9 g