Name: Quinoa Breakfast Cookies with Seeds 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, ensure dairy-free as needed)

Jump to Recipe· 4.9 from 12 reviews

If you’re on the lookout for a breakfast treat that’s nutritious, packed with wholesome seeds, and seriously delicious, you’ve come to the right place. I’m excited to share my Quinoa Breakfast Cookies with Seeds Recipe that has become a staple in my kitchen for those busy mornings when you want something grab-and-go but still nourishing. Trust me, these cookies are fan-freaking-tastic—soft, a little chewy, and bursting with texture from all those seeds. Let’s dive in!

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Why This Recipe Works

Perfect Nutrition Balance: Combining cooked quinoa with hearty seeds gives you a complete protein and fiber boost that keeps you full for hours.
Simple, Whole Ingredients: No weird additives here—just simple pantry staples you probably already have on hand.
Cruelty-Free Sweetness: Maple syrup keeps these cookies naturally sweetened and vegan-friendly, though I also share alternatives for different diets.
Easy Prep & Bake: No mixer needed! Just mix, scoop, bake, and cool. Perfect for a stress-free morning baking session.

Quinoa Breakfast Cookies with Seeds, healthy breakfast cookies, nutritious seed cookies, quick breakfast recipes, wholesome seed snack - 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

Each ingredient in my Quinoa Breakfast Cookies with Seeds Recipe plays a part to create a nutritious, delicious, and satisfying cookie. Whether it’s the nuttiness from the pumpkin seeds or the creamy texture from tahini, these ingredients blend beautifully. Here’s why I love them and what to look for when shopping.

Quinoa Breakfast Cookies with Seeds, healthy breakfast cookies, nutritious seed cookies, quick breakfast recipes, wholesome seed snack - 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: Acts as a protein-rich base and adds a lovely chewy texture; make sure it’s fully cooled before mixing to avoid a soggy dough.
Rolled Oats: Brings heartiness and structure—gluten-free oats work great if that’s a concern.
Raw Pumpkin Seeds: Provide crunch and a punch of nutrients; opt for unsalted versions to control sodium.
Hemp Seeds: A soft, nutty seed that’s packed with omega-3; hulled hemp seeds are easiest to digest and mix into the dough.
Chia Seeds: These tiny powerhouses add fiber and help bind the mixture, giving the cookies a subtle crunch.
Tahini: This creamy sesame paste adds richness and depth; if you’re unfamiliar, think of it as a nut butter substitute that delivers a savory balance.
Maple Syrup: Provides natural sweetness and moisture; always choose pure maple syrup for the best flavor.
Baking Soda: Just a touch to lighten the texture without making it cakey.
Sea Salt: Enhances all the flavors; don’t skip it, even if you’re watching salt intake.
Semisweet Chocolate Chips (optional): For that extra happy surprise—go dairy-free if you want to keep the cookies vegan.

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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.

Make It Your Way

One of my favorite things about the Quinoa Breakfast Cookies with Seeds Recipe is how easy it is to tweak. I like adding chocolate chips for a little indulgence, but I also sometimes swap in dried cranberries or raisins for a fruity twist. Feel free to play around with seeds, nuts, or sweeteners to make them your own.

Variation: I once tossed in chopped walnuts and a sprinkle of cinnamon for a cozy fall version—sooo good! You can also swap maple syrup with honey if you aren’t plant-based.
Dietary Mods: For nut-free, just keep using tahini and skip any optional nuts; for gluten-free, ensure certified gluten-free oats and double-check your baking soda.
Seasonal Twist: Try adding orange zest in winter or pumpkin pie spice in autumn for festive flavors.
Texture: If you like chewier cookies, reduce baking time slightly; for crunchier cookies, add extra pumpkin seeds on top before baking.

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

Step 1: Cook and Cool Your Quinoa

This step’s key! If you don’t have leftover quinoa handy, cook about 1/4 cup dry quinoa until tender—usually about 15 minutes on the stove or using an Instant Pot (my favorite for quick cooking). Once cooked, spread it on a plate to cool quickly or refrigerate. Warm quinoa can make the dough too wet and sticky, so patience here really pays off.

Step 2: Mix Your Dry and Wet Ingredients

In a medium bowl, combine the cooked quinoa with rolled oats and all your seeds—pumpkin, hemp, and chia—for that wonderful seed medley. Then add tahini, maple syrup, baking soda, salt, and if you like, those chocolate chips. Stir until everything is evenly mixed. The dough will be thick and slightly sticky—perfect!

Step 3: Scoop and Shape

Using a cookie scoop or tablespoon, drop roughly 1 ½ tablespoons of dough per cookie onto a parchment-lined baking sheet. They can sit close because these cookies don’t spread much. Gently press each cookie with your palm to flatten slightly—they won’t puff up, so this step helps them cook evenly.

Step 4: Bake to Golden Perfection

Bake at 350°F (176°C) for 14-18 minutes until edges are golden brown. I start checking at 14 minutes because oven temperatures vary. The cookies will still be soft when taken out—let them cool on the tray for 5-10 minutes, then transfer to a wire rack to finish firming up. This cooling step is crucial for the perfect texture.

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Tips from My Kitchen

Cool the Quinoa: Always use cooled quinoa to avoid excess moisture that can make cookies too wet.
Don’t Overmix: Stir just until everything is combined to keep a nice texture; overmixing can make things gummy.
Press Before Baking: Flattening cookies before baking helps them cook evenly since they won’t spread much.
Watch Baking Time: Start checking at 14 minutes; overbaking makes these cookies dry instead of chewy and tender.

How to Serve Quinoa Breakfast Cookies with Seeds Recipe

Quinoa Breakfast Cookies with Seeds, healthy breakfast cookies, nutritious seed cookies, quick breakfast recipes, wholesome seed snack - 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 love topping these cookies with a light spread of almond or peanut butter, or even a drizzle of extra maple syrup if I’m feeling indulgent that morning. A sprinkle of extra chia seeds or hemp seeds on top pre-baking adds a beautiful look and a bit more crunch.

Side Dishes

Pair these cookies with a fresh fruit salad or a creamy yogurt bowl to round out the meal. If you need something warm, a cup of herbal or green tea complements the nutty, earthy flavors perfectly.

Creative Ways to Present

For brunches or special gatherings, I’ve served these cookies stacked with layers of fresh berries and dollops of whipped coconut cream between them. They also look adorable boxed individually as party favors for guests to take home.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they usually last 2-3 days that way without losing their soft texture. For me, refrigeration extends freshness to about 4-5 days, especially in warmer climates.

Freezing

These cookies freeze beautifully! I place them in a single layer on a baking sheet to freeze first, then transfer to a zip-top freezer bag. They hold for up to a month, making them perfect for batch prepping ahead.

Reheating

I usually reheat frozen or refrigerated cookies for 15-20 seconds in the microwave or pop them in a toaster oven for a few minutes to bring back that freshly-baked warmth and texture. This little trick makes mornings feel special even when you’re in a hurry.

FAQs

Can I use dry quinoa directly in the recipe instead of cooked quinoa?

It’s best to use cooked quinoa here because dry quinoa won’t absorb liquid properly in the cookie dough, resulting in a grainy and uneven texture. Cooking quinoa ahead ensures moisture balance and a tender cookie.
Are these cookies suitable for gluten-free diets?

Yes! Just make sure you use certified gluten-free rolled oats to avoid cross-contamination. All other ingredients in the recipe are naturally gluten-free.
Can I substitute tahini with another nut or seed butter?

Absolutely. Almond butter, cashew butter, or sunflower seed butter work well and will change the flavor slightly. Just use a creamy, drippy consistency to keep the dough binding properly.
How long do these Quinoa Breakfast Cookies with Seeds stay fresh?

Stored in an airtight container, they stay fresh for up to 3 days at room temperature, 4-5 days refrigerated, and up to a month frozen. Cool them completely before storing to preserve texture.
Can I add mix-ins like dried fruit or nuts?

Yes! Dried cranberries, raisins, chopped walnuts, or even coconut flakes can be added for extra flavor and texture. Just fold them in at the mixing stage before scooping.

Final Thoughts

These Quinoa Breakfast Cookies with Seeds Recipe has honestly been a little game-changer in my morning routine. They’re easy to whip up, filled with nutrition, and taste so satisfying that I don’t even miss typical sugary pastries. Plus, they travel well, so whether you’re running out the door or sitting down with your coffee, you’ve got a wholesome start to your day. Give them a try—I’d bet you’ll want to keep a batch stashed away for busy mornings, just like I do!