Quinoa Breakfast Cookies with Seeds and Chocolate Recipe

If you’re on the hunt for a wholesome breakfast treat that feels indulgent but is packed with nutrition, you’re going to love this recipe. These Quinoa Breakfast Cookies with Seeds and Chocolate Recipe bring together the nutty goodness of quinoa, the satisfying crunch of a medley of seeds, and the sweet surprise of chocolate chips — all baked into a cookie that’s perfect for busy mornings or a quick snack on the go. Trust me, once you try these, you’ll keep coming back for more.

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Ingredients & Why They Work

Every ingredient in this Quinoa Breakfast Cookies with Seeds and Chocolate Recipe plays a role in flavor, texture, or nutrition — and together, they form a delightful cookie. When shopping, pick high-quality seeds and pure maple syrup for the best results.

• Cooked quinoa: This is the star base that adds a chewy texture and a subtle nuttiness — plus, it’s gluten-free and protein-packed.
• Rolled oats: They provide structure, a touch of sweetness, and a hearty bite; choose gluten-free if needed.
• Raw pumpkin seeds: These add a wonderful crunch and a boost of zinc and healthy fats.
• Hemp seeds: Hulled hemp seeds blend perfectly here to add a nutty flavor and omega-3s without overpowering.
• Chia seeds: They work as a natural binder and swell slightly for a moist, chewy texture.
• Tahini: Creamy and rich, tahini adds depth and a hint of earthiness that balances the sweetness.
• Maple syrup: A natural sweetener that brings gentle sweetness and pairs beautifully with tahini.
• Baking soda: Helps lighten the texture just enough for soft, tender cookies.
• Sea salt: Enhances flavor and balances sweetness, making the chocolate chips pop even more.
• Semisweet chocolate chips (optional): A touch of melty chocolate makes these cookies a little indulgent without being over the top.

Tweak to Your Taste

I’m all about giving recipes a personal touch, and this Quinoa Breakfast Cookies with Seeds and Chocolate Recipe is no exception. Sometimes I swap out the chocolate chips for dried cranberries or raisins when I want a chewier, fruitier cookie. Other times, I toss in a sprinkle of cinnamon or some orange zest for a fresh twist — give it a go and see what combos you like best!

• Vegan Variation: Use maple syrup as the sweetener and double-check your chocolate chips to keep it plant-based and dairy-free.
• Nut Butter Swap: If you don’t have tahini, smooth almond or cashew butter makes a tasty alternative.
• Seed Mix Adjustments: Depending on what you have on hand, you can mix in sunflower seeds or flaxseeds — they all perform similarly and add different textures.
• Sweetness Levels: Adjust the maple syrup up or down to your preference; I personally keep it moderate to balance sweetness with the seeds’ earthiness.

Step-by-Step: How I Make Quinoa Breakfast Cookies with Seeds and Chocolate Recipe

Step 1: Get Your Quinoa Ready

If you don’t already have cooked quinoa in the fridge, now’s the time to make it. I usually cook mine on the stovetop with just a bit of water — about 1/4 cup uncooked to yield roughly 2/3 cup cooked, which is perfect for this batch. Let it cool before mixing so your dough doesn’t get watery.

Step 2: Mix the Dry Ingredients

In a medium bowl, combine the cooled cooked quinoa, rolled oats, pumpkin seeds, hemp seeds, and chia seeds. Stir everything well so that the seeds get evenly distributed and no oats stick together. This also helps ensure every cookie has that lovely crunch and chew.

Step 3: Add the Wet Ingredients and Chocolate

Next, add the creamy tahini and maple syrup along with baking soda and sea salt. If you’re using chocolate chips (and I highly recommend it!), toss them in now. Stir thoroughly — you want all ingredients fully incorporated but don’t overmix or the texture could get tough.

Step 4: Scoop and Shape Your Cookies

Use a 1.5 tablespoon cookie scoop or a spoon to portion out the dough onto a parchment-lined baking sheet. They can be placed fairly close together since they won’t spread much. I like to gently press them slightly with my palm so they hold together well and bake evenly.

Step 5: Bake and Cool

Bake the cookies at 350°F (176°C) for about 14-18 minutes — you’re looking for edges turning golden brown. Once out of the oven, resist the urge to eat them right away. Let the cookies cool on the pan for at least 5-10 minutes so they firm up nicely, then transfer them to a wire rack to cool completely. This step makes all the difference between crumbly bites and perfect handheld cookies.

How to Serve Quinoa Breakfast Cookies with Seeds and Chocolate Recipe

Garnishes

I love topping these cookies with a little smear of almond butter or tahini drizzle when serving. Sometimes, I sprinkle extra pumpkin seeds or mini chocolate chips over the top for a gourmet touch — aesthetically pleasing and bursts of flavor in every bite!

Side Dishes

Pair your quinoa breakfast cookies with a cup of your favorite tea or coffee and a side of fresh fruit — like sliced bananas, berries, or apple slices. Personally, I enjoy a creamy latte alongside these cookies for a cozy start to my day.

Creative Ways to Present

For brunch or gifting, I arrange these cookies on a pretty platter lined with parchment, interspersed with small bowls of different seed mixes and chocolate chips to invite customization. Wrapping a small stack in parchment tied with twine makes an easy, thoughtful present for friends or neighbors.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover quinoa breakfast cookies in an airtight container at room temperature for 2-3 days — they stay surprisingly fresh and chewy. If you plan to keep them longer, refrigerate for up to five days without sacrificing texture.

Freezing

These cookies freeze beautifully! I place them in a single layer on a baking sheet first to freeze solid, then transfer to a freezer-safe bag or container. They’ll keep for a month or more, perfect for prepping ahead and grabbing on busy mornings.

Reheating

To reheat, I pop leftover cookies in a toaster oven or regular oven at 300°F (150°C) for about 5 minutes to regain that fresh-baked warmth and slightly crisp edges. Microwave works too for a quick fix, but it softens the crunch more.

FAQs

Final Thoughts

This Quinoa Breakfast Cookies with Seeds and Chocolate Recipe is one of my golden go-tos when mornings get hectic but I still want something nourishing and delicious in my belly. It’s easy to make, tastes incredible warm or cold, and is just darn satisfying with every bite. If you try it, I hope it becomes a staple in your kitchen like it is in mine — a little handmade happiness wrapped up in a cookie.

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