Description
These Seedy Quinoa Breakfast Cookies are a wholesome and nutritious start to your day, packed with protein-rich quinoa, wholesome seeds, and natural sweetness. Perfect for a grab-and-go breakfast or a healthy snack, they combine the nutty flavor of tahini with maple syrup and optional chocolate chips for a satisfying treat.
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 using an Instant Pot or stovetop. Use about 1/4 cup uncooked quinoa to yield approximately 2/3 cup cooked quinoa.
- Preheat Oven: Preheat your oven to 350 degrees F (176 C) and line a baking sheet with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium mixing bowl, add the cooked quinoa, rolled oats, raw pumpkin seeds, hemp seeds, and chia seeds. Stir well to combine evenly.
- Add Wet Ingredients and Mix: To the bowl, add tahini, maple syrup, baking soda, sea salt, and if using, chocolate chips. Stir thoroughly until all ingredients are fully incorporated into a dough.
- Form Cookies: Using a 1 ½ Tbsp scoop, portion the dough onto the prepared baking sheet. The recipe yields 12 cookies. Place them close together as they do not expand.
- Shape Cookies: Gently press each dough portion with the palm of your hand to form cookie shapes.
- Bake: Bake in the preheated oven for 18 minutes or until edges are golden brown.
- Cool: Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely, which will help them firm up.
- Store: 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 as a substitute for maple syrup.
- The prep and cook times assume you already have cooked quinoa on hand.
- This recipe is inspired by Love and Lemons’ Quinoa Breakfast Cookies and adapted from Easy Flourless Granola Cookies.
- Nutrition information is a rough estimate and calculated without the optional chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 5 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
