Description
These Seedy Quinoa Breakfast Cookies are a nutritious and delicious way to start your day. Packed with wholesome seeds, oats, and cooked quinoa, they provide a good balance of protein, fiber, and healthy fats. Naturally sweetened with maple syrup and enhanced with creamy tahini, these cookies are perfect for a quick breakfast or a healthy snack.
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
- Prepare Quinoa: If you do not already have cooked quinoa, prepare it now using either the Instant Pot or stovetop. Use about 1/4 cup uncooked quinoa to yield approximately 2/3 cup cooked, which is required for the recipe.
- Preheat Oven: Set your oven to 350 degrees Fahrenheit (176 degrees Celsius) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Mix Dry Ingredients: In a medium mixing bowl, combine the cooked quinoa, rolled oats, raw pumpkin seeds, hemp seeds, and chia seeds. Stir well to evenly distribute all the seeds and grains.
- Add Wet Ingredients and Seasonings: To the seed and grain mixture, add the tahini, maple syrup, baking soda, sea salt, and if using, the semisweet chocolate chips. Stir thoroughly until all ingredients are fully incorporated and form a sticky dough.
- Form Cookies: Scoop out about 1 ½ tablespoons of dough for each cookie and place them onto the prepared baking sheet. These can be placed close together as they don’t expand much during baking. Gently press down each cookie with the palm of your hand to flatten slightly.
- Bake Cookies: Bake the cookies for 18 minutes or until the edges are golden brown and firm to the touch.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This helps them firm up and develop the right texture.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 2-3 days, refrigerate for up to 4-5 days, or freeze for up to 1 month or longer.
Notes
- If not vegan, honey can be used as a substitute for maple syrup for a different flavor profile.
- Prep and cook times assume you use leftover cooked quinoa to save time.
- This recipe was inspired by Love and Lemons’ Quinoa Breakfast Cookies and adapted from a flourless granola cookie recipe.
- Nutrition estimates do not include optional chocolate chips, so adding them will increase calories and sugar content.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 5 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
