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Recipe | Apple Cinnamon & Quinoa Muffin Top Cookies

Apple Cinnamon and Quinoa Muffin Top Cookies

Apple Cinnamon & Quinoa Muffin Top Cookies
When deciding on a name for these cookies, I was all excited thinking I had come up with something totally original–muffin top cookies! And then I did a search for the term and, sure enough, lots of people make muffin top cookies. But! I’m the only one that’s made Apple Cinnamon & Quinoa Muffin Top Cookies! So that’s something, right?

This recipe is really a happy accident. I wanted to make a breakfast cookie that was low in calories and fairly substantive and healthy. I decided to put quinoa in the cookies, but I wasn’t sure how to go about doing it, so I adapted a recipe from Bon Appetit. One of the changes I made was to sub out white whole wheat flour for whole wheat pastry flour. In my mind, I couldn’t see much of a difference between the two–since I like whole wheat, I’ve never been one to buy the white wheat stuff.

Apple Cinnamon & Quinoa Muffin Top Cookies on Rack
Well! It turns out that using pastry flour in cookies makes them cakey. I was expecting to open the oven and find chewy cookies waiting for me and instead, I had something that looked more like muffin tops. I resigned myself to buying the ingredients again and trying another day, but once they cooled down enough for me to try one, I was surprised to find that they were really good. I gave one to my husband and he helped himself to several more. So it all turned out okay!

Although it’s kind of hard to tell from the pictures, these cookies puff up like the tops of muffins when they’re baking in the oven. So you get all the fresh-baked goodness of muffin tops, without that pesky stump. With the whole wheat flour, oats, and quinoa, these make a great cookie to have with breakfast or as an afternoon snack.

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Apple Cinnamon & Quinoa Muffin Top Cookies

Apple Cinnamon & Quinoa Muffin Top Cookies with Honey

Muffin-like cookies made with diced apples, quinoa, and plenty of cinnamon. They taste even better when drizzled with a little bit of honey before serving! Adapted from Bon Appetit’s Almond Cranberry Quinoa Cookies.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 36

Ingredients

  • 1 1/2 c. whole wheat pastry flour
  • 1 tsp. Kosher salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 c. unsalted butter, softened
  • 1/4 c. sugar
  • 1/4 c. light brown sugar, packed
  • 1/4 c. honey
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 c. cooked quinoa, cooled
  • 1 c. old-fashioned oats
  • 1 c. apple, diced (about 1 medium apple)

Instructions

  1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
  2. In a medium mixing bowl, whisk together flour, salt, baking powder, baking soda and cinnamon. Set aside.
  3. In a large mixing bowl, cream butter, sugars, and honey with a hand mixer until light and fluffy (about 3 minutes). Beat in eggs and extract; continue beating for 2 minutes. Gradually beat in flour mixture. Fold in quinoa, oats, and apple.
  4. Spoon two-tablespoon sized balls of dough onto baking sheets, spaced one inch apart. Bake until golden brown, 12-15 minutes. Cool on wire racks.

Nutrition

  • Serving Size: 1 cookie

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33 Comments

  • Reply
    The Mrs @ Success Along the Weigh
    March 5, 2012 at 8:22 am

    Um, yes please. I seem to have all of the ingredients on hand. How ’bout that! πŸ™‚

    • Reply
      The Type A Housewife
      March 5, 2012 at 5:30 pm

      Oh yes, that’s the other thing I love about this recipe! I didn’t have to buy anything for it. πŸ™‚

  • Reply
    Liz @ A Nut in a Nutshell
    March 5, 2012 at 8:24 am

    Those look really good, and I like how they’re kinda puffy – my favorite!

  • Reply
    Candace
    March 5, 2012 at 9:08 am

    Oh, these look soooo good! I love that you have quinoa in these and that they are so low in points. What a great addition to my life these will be!

    • Reply
      The Type A Housewife
      March 5, 2012 at 4:22 pm

      I was sure these would be 3 or 4 points–I was thrilled when I plugged everything into the recipe builder and they turned out to be 2 points! πŸ™‚

  • Reply
    Genevieve
    March 5, 2012 at 12:53 pm

    I love finding other uses for quinoa, like in baked goods. And the combination of apples and cinnamon in a soft and puffy cookie sounds like the perfect on-the-go breakfast to me!

    • Reply
      The Type A Housewife
      March 5, 2012 at 4:18 pm

      This is my first time baking with quinoa and now I want to put it in everything! πŸ™‚ I’ve been having these with fruit for breakfast for the past few days–so good!

  • Reply
    Candy
    March 5, 2012 at 8:32 pm

    You had me at Apple! I have got to give these a try. I’ve never used quinoa, going to have to pick some up.

    • Reply
      The Type A Housewife
      March 6, 2012 at 10:11 am

      The important thing about quinoa is to rinse it before you use it, otherwise it’s bitter! I like it because it’s a good source of protein and since it’s a grain, you can use it in place of rice, couscous, etc.

  • Reply
    Val
    March 5, 2012 at 9:09 pm

    Oh, happy “mistakes”! These look so tasty and not terribly unhealthy! I love quinoa, so these are going to be added to my “make this “list. Hey, it’s a long list, but I’ll get to everything on there! πŸ™‚

    I miss chatting with you more! Hope all is well.

    • Reply
      The Type A Housewife
      March 6, 2012 at 10:10 am

      They’re definitely healthier than typical cookies or muffins–that’s good enough for me!

  • Reply
    Stephanie @ henry happened
    March 5, 2012 at 10:09 pm

    Don’t you hate when you google something and you realize you’re not as original as you thought you were? Grrr.

    • Reply
      The Type A Housewife
      March 6, 2012 at 10:08 am

      YES! Although on the other hand, since muffin top cookies are already a thing, at least that means people will probably be searching for them. Sometimes when an idea is too original, you get no traffic on it!

  • Reply
    Cassie
    March 6, 2012 at 9:26 am

    These are beautiful and I can’t wait to try them. They just sound so healthy and I love the flavors! So glad I found your blog!

    • Reply
      The Type A Housewife
      March 6, 2012 at 10:02 am

      Thanks for stopping by! πŸ™‚ And yes, these are definitely healthier than most cookies!

  • Reply
    Jennifer
    March 6, 2012 at 9:02 pm

    I have all of this in my pantry. Maybe I need to make these tomorrow!

    • Reply
      The Type A Housewife
      March 7, 2012 at 7:54 am

      Don’t you love it when that happens? πŸ™‚ I hope you like them if you make them!

  • Reply
    CulinarilyCourtney
    March 7, 2012 at 1:33 am

    Cookies for breakfast? OK! These certainly are a lot healthier than the Cookie Crunch cereal I used to guilt my mom into buying for me when I was a kid haha.

    • Reply
      The Type A Housewife
      March 7, 2012 at 7:52 am

      Oh, Cookie Crunch was my favorite! My husband still buys all those kids cereals, but he hasn’t gotten that one in a while. πŸ™‚

  • Reply
    Katie
    March 7, 2012 at 11:46 am

    what a great mistake recipe!

  • Reply
    Audrey
    March 7, 2012 at 2:57 pm

    I own pastry flour, but I seldom use it. Mostly I just use my whole wheat flour. These look delicious.

    • Reply
      The Type A Housewife
      March 8, 2012 at 2:36 pm

      Do you combine your whole wheat flour with white flour? That’s what I usually do because I’ve read that works best, but I’d really like to sub out the whole amount of white flour with whole wheat.

  • Reply
    Karen
    March 8, 2012 at 2:29 pm

    Is that one cup of quinoa that is then cooked or one cup after cooking?

    The recipe looks so yummy that I’m dying to try it!

    • Reply
      The Type A Housewife
      March 8, 2012 at 2:39 pm

      It’s one cup after cooking–I cooked 1/2 cup of dried quinoa and it ended up being a little bit more than 1 cup. I hope you like the recipe if you make it! πŸ™‚

      • Reply
        Karen
        March 8, 2012 at 3:13 pm

        Thanks!

  • Reply
    Ashley
    June 15, 2012 at 4:49 pm

    THESE. ARE. AMAZING!
    I substituted the eggs with unsweetened applesauce and they taste so yummy!
    Thanks!

    • Reply
      Kiersten
      June 17, 2012 at 8:33 pm

      I’m so glad to hear it–thank you for letting me know! I’m definitely going to try use applesauce in these next time too. πŸ˜€

  • Reply
    GinaMarie
    October 15, 2012 at 6:05 pm

    What other type of flour could you sub for whole wheat (wheat allergy) oatflour? I would also love to attempt substituting sugar with truvia. Thoughts?

    • Reply
      Kiersten
      October 15, 2012 at 8:00 pm

      I’m not sure; I don’t bake gluten- or sugar-free, so I’m not familiar with the different substitutes that are used. I’m sorry I can’t help–I don’t want to guess and tell you the wrong thing and have it turn out terrible!

  • Reply
    Kimberly
    May 9, 2014 at 9:34 am

    I know this recipe was posted a few years ago, but I happened upon it when I wanted to use up an apple I had and make healthier treat for my coworkers. I must say, this was a hit! I hadn’t anticipated how much they would expand in the oven, so they were a bit overwhelming in size, but I heard no complaints : ) Thank you for posting this!

    • Reply
      Kiersten Frase
      May 9, 2014 at 1:38 pm

      I’m glad you enjoyed the recipe–thanks for your comment!

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