Name: Quinoa Breakfast Cookies Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
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)

Jump to Recipe· 4.7 from 4 reviews

If you’re looking for a wholesome, grab-and-go morning treat that feels a little like a cozy hug, you’ve come to the right place. This Quinoa Breakfast Cookies Recipe is seriously one of my all-time favorites for a reason — it’s packed with good-for-you ingredients, doesn’t require fancy flours, and has just the right touch of sweetness and crunch. Plus, it’s easy to make and perfect when you want breakfast on your terms without the fuss!

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Why This Recipe Works

Balanced Nutrition: Combining quinoa with seeds and oats gives you fiber, protein, and healthy fats, powering your morning.
Naturally Sweetened: Maple syrup adds just enough sweetness without overwhelming the wholesome ingredients.
No Flour Needed: This recipe is flourless, making it great for anyone avoiding gluten, especially when using gluten-free oats.
Simple Prep: Just mix, scoop, and bake—minimal dishes and fuss, perfect for mornings or snack prep.

Quinoa Breakfast Cookies, healthy breakfast cookies, easy quinoa snack, wholesome breakfast treats, gluten-free breakfast ideas - There are several round cookies with a rough texture on a baking sheet lined with parchment paper. The cookies are golden brown with visible small dark brown chocolate chips, black and green seeds, and light grains mixed throughout. A woman's hand with thin rings is holding one cookie at the bottom right corner. To the right side of the baking sheet, some seeds and chocolate chips are scattered on a white marbled surface, along with two small white bowls filled with black seeds and green pumpkin seeds, and a small spoon with light seeds. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Quinoa Breakfast Cookies Recipe really comes from the blend of hearty seeds and creamy tahini, all brought together by a touch of maple syrup. Each ingredient plays a role in texture, flavor, or nutrition, so let me break it down as I’ve come to understand it.

Quinoa Breakfast Cookies, healthy breakfast cookies, easy quinoa snack, wholesome breakfast treats, gluten-free breakfast ideas - Flat lay of cooked fluffy quinoa grains in a simple white ceramic bowl, a small pile of rolled oats on a white ceramic plate, raw pumpkin seeds scattered neatly on a white ceramic dish, a small white bowl filled with hulled hemp seeds, a small white bowl holding shiny black chia seeds, creamy thick tahini in a small white bowl showing a drippy texture, a small white bowl of golden maple syrup, a pinch of sea salt grains arranged delicately on a white ceramic spoon-shaped dish, a small heap of semisweet chocolate chips on a white ceramic plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cooked quinoa: This adds protein and a chewy texture that makes these cookies satisfying and unique compared to your typical breakfast bars.
Rolled oats: Acting as a binder and carb source, they help keep the cookies together while adding familiar comfort.
Raw pumpkin seeds: These toss in a nutty crunch and a boost of minerals like magnesium — plus, they toast slightly in the oven for extra flavor.
Hemp seeds: Tiny but mighty, they boost omega-3 fats and a subtle nuttiness that balances nicely.
Chia seeds: Besides a funky name, chia seeds hold moisture and add fiber, making the cookies tender and wholesome.
Tahini: If you haven’t cooked much with tahini before, now’s your moment. Its creamy, slightly bitter profile really enriches these cookies and keeps them moist.
Maple syrup: Natural sweetness that’s not overpowering; it also helps hold everything together.
Baking soda: Just a touch to lighten the texture a bit.
Sea salt: Enhances all the flavors and balances the sweetness beautifully.
Semisweet chocolate chips (optional): I love the occasional melty bite of chocolate here, but you can totally skip these to keep it straightforward or dairy-free.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I adore about this Quinoa Breakfast Cookies Recipe is how flexible it is. I change it up all the time based on what seeds I have around or how sweet I want the cookies. This is your starting point, and you should definitely make it your own!

Swap Seeds: Sometimes I swap pumpkin seeds for sunflower seeds or toss in chopped walnuts for variety and crunch — it gives a fun texture twist.
Try Different Nut Butters: When I don’t have tahini, almond or peanut butter works fine, though the flavor will shift.
Boost the Sweetness: If you want these cookies sweeter, upping the maple syrup a tad or adding a handful of raisins can do the trick.
Add Spices: Cinnamon, nutmeg, or even a pinch of ginger can transform these into cozy fall treats.

Step-by-Step: How I Make Quinoa Breakfast Cookies Recipe

Step 1: Cook Your Quinoa Perfectly

Start by getting your quinoa cooked and cooled. If you have some leftover, even better! I usually make a batch ahead, and one scant 1/4 cup uncooked yields about 2/3 cup cooked. I use my Instant Pot for convenience — it just takes about 15 minutes and frees up your stovetop for other things.

Step 2: Mix the Dry Ingredients

In a medium bowl, toss together the cooked quinoa, rolled oats, pumpkin seeds, hemp seeds, and chia seeds. I like stirring this part by hand so I don’t mash the quinoa too much and keep some bite in the mix.

Step 3: Add the Wet Ingredients and Extras

Now add the creamy tahini, maple syrup, baking soda, sea salt, and your optional chocolate chips. Stir everything thoroughly but gently until you have a sticky dough. If it feels too dry, a splash more tahini or maple syrup helps.

Step 4: Scoop and Bake

Scoop out 1 ½ tablespoon-sized portions of dough and place them onto a parchment-lined baking sheet. This recipe makes about 12 cookies. You can place them fairly close together since they won’t spread much. Gently press each cookie flat with your palm and bake at 350°F (176°C) for around 14–18 minutes, or until the edges turn a lovely golden brown.

Step 5: Cool and Enjoy

Let the cookies cool for 5–10 minutes on the sheet — this helps them firm up so they don’t fall apart when transferring. Then pop them onto a wire rack to finish cooling. The texture tightens as they cool, and they’re perfect with a cup of tea or coffee.

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Pro Tips for Making Quinoa Breakfast Cookies Recipe

Use Well-Cooked Quinoa: Undercooked quinoa can make the dough crumbly, so be sure it’s fully cooked and cooled before mixing.
Don’t Overbake: Edges turning golden is your cue — baking longer dries the cookies, and they won’t be as tender.
Press Gently: Flatten cookies just enough so they hold but don’t squash the mix too much or they’ll be dense.
Parchment Paper is Your Friend: Prevents sticking and makes cleanup so quick — I honestly never bake these without it.

How to Serve Quinoa Breakfast Cookies Recipe

Quinoa Breakfast Cookies, healthy breakfast cookies, easy quinoa snack, wholesome breakfast treats, gluten-free breakfast ideas - A stack of five thick cookies sits on a white plate with a black rim, each cookie showing a rough texture with visible pieces of chocolate chips, seeds, and grains in golden brown tones. The cookies are dense and bumpy, with darker brown chocolate chips scattered throughout. The plate is placed on a wooden board with some seeds spilling onto the light beige surface around it. In the background, a white marbled texture surface and a blurred glass milk bottle add softness to the scene. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle an extra few chia seeds or a tiny drizzle of tahini on top right after baking for an Instagram-worthy look and extra flavor. Sometimes, a tiny pinch of sea salt on top after they come out of the oven adds a lovely contrast to the sweetness.

Side Dishes

Pair these cookies with a dollop of Greek yogurt or a small bowl of fresh berries to round out the meal. A warm latte or herbal tea makes a perfect companion too. When I’m in a rush, I just grab a cookie and a banana and call it breakfast!

Creative Ways to Present

For brunch with friends, I love arranging these cookies on a wooden board surrounded by nuts, jams, and slices of fresh fruit for a pretty, inviting spread. Wrapping a couple cookies in parchment and tying with twine makes a sweet homemade gift, too!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 2–3 days. If I want them to last longer, I pop the container in the fridge, where they hold up nicely for 4–5 days. Just be mindful of moisture — room temperature keeps cookies softer, while refrigerated ones are firmer.

Freezing

Freezing these cookies is a game changer if you want to have breakfasts ready in a snap. I freeze them in a single layer on a baking sheet first, then transfer to a zip-top bag. They keep beautifully for a month or more and thaw quickly on the counter or in your hand.

Reheating

To revive the fresh-from-the-oven goodness, I warm leftovers in a toaster oven or regular oven for 5 minutes at 300°F (150°C). Microwave works too if you’re in a hurry, though I prefer that slight crisp from oven reheating. Either way, they taste great warm or room temp.

FAQs

Can I make these cookies vegan?

Absolutely! The recipe as written uses tahini and maple syrup, both vegan ingredients. Just make sure your chocolate chips, if using, are dairy-free. If you’re not vegan and prefer, you can swap maple syrup with honey.
Is this recipe gluten-free?

Yes, as long as you use certified gluten-free oats, this recipe is gluten-free. Quinoa and seeds naturally contain no gluten, making this cookie a great option for sensitive diets.
How do I cook quinoa for these cookies?

Cook quinoa like rice—rinse it first, then simmer in water until tender and fluffy, about 15 minutes on stovetop or use an Instant Pot for hands-off cooking. Make sure quinoa is cooled before mixing into the dough.
Can I add other mix-ins?

Definitely! I’ve experimented with chopped nuts, dried fruit like cranberries or apricots, and even shredded coconut. Just keep the texture balanced so the cookies hold together.
What’s the best way to store these cookies?

Store in an airtight container at room temperature for a couple of days, or refrigerate for longer shelf life. Freezing is a fantastic option to keep them fresh for weeks.

Final Thoughts

This Quinoa Breakfast Cookies Recipe has become a staple in my kitchen because it feels nourishing without a lot of hassle, and it really tastes like something homemade and special. Whether you’re rushing out the door or relaxing with a slow morning, these cookies hit the spot. I hope you have as much fun making and enjoying them as I do—happy baking, friend!