Quinoa Breakfast Cookies

Breakfast Quinoa Cookies

  • 100 grams of cooked quinoa
  • 80 grams of goat cheese
  • 100 grams of Driscoll’s raspberries
  • 1 egg
  • 40 grams of oats
  • Lemon zest (from half a lemon)
  • Pinch of salt
  • Tablespoon of plant oil
  • Extra: Honey or maple syrup

25 min. + 20 min. | 12 cookies | breakfast


Start your day with these nutritious quinoa cookies featuring Driscoll's sweetest raspberries. Paired with goat cheese and a drizzle of honey, they're a delectable morning treat.


- Put the cooked quinoa in a bowl.
- Crumble 60 grams of goat cheese in the same bowl. The remaining bit is for garnish purpopes
- Save a few raspberries for the toppings, and scoop the rest into the quinoa bowl.
- Add the egg, the oats, and the lemon zest, and stir well. Add a pinch of salt to taste
- Leave the mixture to rest for 20 minutes in the fridge, so that it can stiffen.
- After, shape the mixture into 12 cookies, each weighing about 40 grams
- Heat the frying pan and add a bit of oil, turn the heat up to medium and bake the cookies. Turn them over every few minutes, for about 10 minutes
- Split the cookies over two plates and garnish with the remaining raspberries
- To finish it up, drizzle some honey or maple syrup on top!

Leafs Raspberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.