Apricot Cashew Quinoa Breakfast Cookies

Published: Feb 11, 2012 Last updated: Mar 11, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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A blog that I love to read and make recipes from is Peanut Butter and Julie. When I saw the recipe for Breakfast Cookies, I knew I would be making them. Healthy and delicious AND I could eat them for breakfast because well, they were breakfast cookies! 🙂

These were an awesome recipe and so versatile. I made changes to the recipe to fit what I had at home and it worked out wonderfully. Grumpy and I took these cookies to work with us every day the week I had made them. They were moist (because of the banana) and coco nutty (because of the extract in the cookie and icing!).

Julie's Cherry Almond version sounds yummy too and I will most likely go that way with them too because I love cherry/almond flavors Make sure you check her blog out and read her suggestions for other options with these cookies and try the recipe, you won't regret it and you'll have yummy cookies for breakfast :o)

Apricot Cashew Quinoa Breakfast Cookies
Adapted from Cherry Almond Quinoa Breakfast cookies as seen on Peanut Butter and Julie

printable recipe

1 stick unsalted butter, softened
½ cup packed light brown sugar
3 tablespoons agave nectar
2 large eggs
2 medium extra ripe bananas, mashed
1 teaspoon pure vanilla extract
½ teaspoon coconut extract
1 cup cooked and cooled quinoa
1 cup white whole wheat flour

1 cup whole wheat pastry flour

½ cup ground flax meal
1 cup regular rolled oats (not quick oats)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon salt
1 cup dried apricots, chopped
1 cup roasted unsalted whole cashews, chopped

Icing:

1 square of white melting chocolate

1 tablespoon half and half

½ teaspoon coconut extract

« Lime Glazed Blueberry Poundcake

Baked Banana Donuts with Coconut/Almond Glaze »

About Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

Comments

Renee P

March 16, 2014 at 9:48 pm

oh my goodness...these sound amazing! I've just recently cooked my first batch of breakfast cookies and I'm hooked. Love that these have quinoa in them!

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Julie

February 17, 2013 at 6:20 pm

Thanks so much for the shout-out, Shelby!! I'm so glad that you loved the cookies. Now I need to try your version. The combination of apricots and cashews sounds divine!!

Reply
Megan @ Megan's Munchies

February 13, 2012 at 4:17 am

Love these cookies!!

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honeyb

February 12, 2012 at 2:37 pm

Nothing like turning them in to a breakfast! 😉

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Veronica Miller

February 12, 2012 at 5:33 am

YUM! I love treats like this that you can freeze and use on busy mornings when you need to grab something before you run out the door.

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Michele O'Donnell

February 12, 2012 at 2:12 am

sounds good! love the healthy ingredients in them.

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Mags @ the Other Side of 50

February 11, 2012 at 5:11 pm

Wow... I feel healthier just reading the recipe! Cookies for breakfast...I love it!

Reply
Patsyk

February 11, 2012 at 4:05 pm

Those cookies sound like a great way to start the day! I'm adding them to my "to make" list!

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