Quinoa Breakfast Cookies with Oatmeal and Raisins

Let’s use the word “cookie” loosely today. Because I’m calling these cookies and yet I can’t stop eating the batch of these pumpkin chocolate chip cookies I made the other night.

Both call themselves a cookie but they couldn’t be further apart on the cookie spectrum if they tried.

There’s a time and place for legit chocolate chip cookies and there’s a time and place for 5 ingredient, hearty, healthy breakfast cookies too.

Let’s talk about the latter.

About 50% of the week my breakfast looks like this:

About 50% of the week my breakfast looks like this:

-eggs

-1/2 a banana

-berries of some sort

-nut butter of some variety drizzled over the fruit

-1 or 2 slices of bacon

-<insert some carby goodness here>

Sometimes it’s a Van’s waffle, sometimes it’s a piece of Ezekiel bread or a small portion of a breakfast grain bowl but from here on out it might just forever be these.

5 ingredients (we’re not counting salt & vanilla because what self-respecting person who has ever set foot in a kitchen doesn’t have those on hand?!), 15 minutes and you’ve got healthy breakfast cookies on your plate to fill your carb loving void.

If you’re expecting soft batch chocolate chip texture, you’ve got another thing coming to you. These ain’t it.

If you want something healthy you can chow down on with your cup of coffee and not think twice about how many you eat, I got you, kid.

Digging the cookie for breakfast thing? Try these cherry power cookies or these classic breakfast cookies made with almonds, cherries and coconut.

Prefer to keep cookies for dessert? How about a classic oatmeal raisin cookie that’s both vegan and gluten free then instead? Or you can try these simple gluten free peanut butter cookies too. They’re soft, chewy and packed with pb flavor.