Description
These Seedy Quinoa Breakfast Cookies are a nutritious and delicious way to start your day. Packed with quinoa, oats, and a mix of seeds, they provide a good balance of protein, fiber, and healthy fats. Sweetened naturally with maple syrup and optionally enhanced with chocolate chips, these cookies are gluten-free and perfect for a healthy snack or breakfast on the go.
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, ensure dairy-free as needed)
Instructions
- Prepare quinoa: If you do not already have cooked quinoa, prepare it now either using an Instant Pot or on the stovetop. Use about 1/4 cup uncooked quinoa to yield approximately 2/3 cup cooked quinoa.
- Preheat oven and prepare baking sheet: Preheat your oven to 350 degrees Fahrenheit (176 degrees Celsius). Line a baking sheet with parchment paper and set aside.
- Mix dry and wet ingredients: In a medium mixing bowl, add 2/3 cup cooked quinoa, rolled oats, pumpkin seeds, hemp seeds, and chia seeds. Stir well to combine. Then add tahini, maple syrup, baking soda, sea salt, and optional chocolate chips. Mix thoroughly to fully incorporate all ingredients.
- Shape cookies: Using a tablespoon-sized scoop (1 ½ Tbsp), scoop dough onto the prepared baking sheet. The recipe should make 12 cookies. Place cookies fairly close together as they do not expand much. Gently press each cookie with the palm of your hand to flatten slightly.
- Bake: Bake cookies in the preheated oven for 18 minutes or until the edges turn golden brown.
- Cool: Allow cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely; this process firms them up.
- Storage: Store leftovers in an airtight container at room temperature for 2-3 days, refrigerate for 4-5 days, or freeze for up to 1 month or longer.
Notes
- If not vegan, honey can be used instead of maple syrup as a sweetener.
- Prep and cook times assume you are using leftover cooked quinoa. Cooking quinoa fresh will add extra time.
- This recipe was inspired by Love and Lemons’ Quinoa Breakfast Cookies and adapted from Easy Flourless Granola Cookies.
- Nutrition information is an estimate and calculated without the optional chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 6 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
