Description
These Seedy Quinoa Breakfast Cookies are a nutritious and delicious way to start your day. Packed with protein-rich quinoa, wholesome seeds, and naturally sweetened with maple syrup, these cookies are gluten-free, vegan, and perfectly chewy with a hint of chocolate.
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 either using an Instant Pot or stovetop. Use scant 1/4 cup uncooked quinoa to yield about 2/3 cup cooked quinoa.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees F (176 C). Line a baking sheet with parchment paper and set aside.
- Mix Ingredients: In a medium mixing bowl, combine 2/3 cup cooked quinoa, rolled oats, pumpkin seeds, hemp seeds, and chia seeds. Stir well to evenly distribute the seeds.
- Add Wet Ingredients and Seasoning: Add the tahini, maple syrup, baking soda, sea salt, and optional chocolate chips to the bowl. Stir thoroughly until everything is fully incorporated into a dough.
- Shape Cookies: Scoop dough in 1 ½ tablespoon amounts onto the baking sheet. The recipe yields 12 cookies. Place cookies close together as they do not expand while baking. Gently press each cookie with your palm to slightly flatten.
- Bake Cookies: Bake in the preheated oven for 18 minutes or until the edges are golden brown.
- 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. They will firm up as they cool.
- Store Leftovers: Store leftover cookies in an airtight container at room temperature for 2-3 days, in the refrigerator for 4-5 days, or freeze for 1 month or longer.
Notes
- If not vegan, honey can be used instead of maple syrup as a sweetener.
- Prep and cook time assume you have leftover cooked quinoa; otherwise, add extra time to cook quinoa.
- This recipe is inspired by Love and Lemons’ Quinoa Breakfast Cookies and adapted from Easy Flourless Granola Cookies.
- Nutrition information is estimated without the optional chocolate chips.
- Press gently on cookies before baking because they don’t expand during baking.
- Use gluten-free oats to keep this recipe gluten-free.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 6 g
- Sodium: 65 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
