Description
Seedy Quinoa Breakfast Cookies are nutritious, gluten-free cookies packed with seeds and wholesome ingredients for a healthy start to your day. These easy-to-make cookies combine cooked quinoa, oats, pumpkin seeds, hemp seeds, chia seeds, tahini, and maple syrup with a hint of chocolate chips for a satisfying and delicious breakfast or snack option.
Ingredients
Scale
Main Ingredients
- 2/3 cup cooked quinoa (measured after cooking)
- 1/2 cup rolled oats (ensure gluten-free as needed)
- 1/4 cup raw pumpkin seeds (unsalted)
- 2 Tbsp hemp seeds (hulled)
- 2 Tbsp chia seeds
- 1/2 cup tahini (creamy, drippy)
- 1/4 cup maple syrup
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup semisweet chocolate chips (optional)
Instructions
- Cook Quinoa: If you do not already have cooked quinoa, prepare it at this time in the Instant Pot or on the stovetop — scant 1/4 cup uncooked quinoa will yield approximately 2/3 cup cooked quinoa.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Set aside.
- Combine Dry Ingredients: In a medium mixing bowl, add the cooked quinoa, rolled oats, pumpkin seeds, hemp seeds, and chia seeds. Stir well to combine evenly.
- Add Wet Ingredients and Mix: To the bowl with the dry ingredients, add tahini, maple syrup, baking soda, sea salt, and optional chocolate chips. Stir thoroughly to fully incorporate all ingredients into a sticky dough.
- Shape Cookies: Scoop out dough in 1 ½ Tbsp amounts and place on the prepared baking sheet. The recipe should make 12 cookies. Place them close together as they don’t expand much. Gently press each cookie with the palm of your hand to flatten slightly.
- Bake Cookies: Bake in the preheated oven for 18 minutes or until the edges are golden brown. Watch closely to prevent over-baking.
- Cool Cookies: Let cookies cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely; they will firm up as they cool.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 2 to 3 days, in the refrigerator for up to 4 to 5 days, or in the freezer for 1 month or longer.
Notes
- If not vegan, honey can be used instead of maple syrup as a sweetener.
- Prep time and cook time assume you already have cooked quinoa ready for use.
- This recipe is inspired by Love and Lemons’ Quinoa Breakfast Cookies and adapted from Easy Flourless Granola Cookies.
- Nutrition information is estimated and does not include optional chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 6 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
