Description
Deliciously nutritious Seedy Quinoa Breakfast Cookies packed with wholesome seeds, oats, and cooked quinoa, sweetened naturally with maple syrup and perfectly baked for a crispy, golden edge. Ideal for a healthy breakfast or snack, these cookies are gluten-free and easily adapted for vegan diets.
Ingredients
Scale
Dry Ingredients
- 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
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup semisweet chocolate chips (optional, ensure dairy-free as needed)
Wet Ingredients
- 2/3 cup cooked quinoa (measured after cooking)
- 1/2 cup tahini (creamy, drippy)
- 1/4 cup maple syrup*
Instructions
- Prepare quinoa: If you do not already have cooked quinoa, prepare 1/4 cup uncooked quinoa using the Instant Pot or stovetop method until cooked, yielding approximately 2/3 cup cooked quinoa.
- Preheat oven: Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Set aside.
- Mix dry ingredients: In a medium mixing bowl, combine rolled oats, raw pumpkin seeds, hemp seeds, chia seeds, baking soda, sea salt, and optional chocolate chips. Stir well to combine.
- Add wet ingredients: Add the cooked quinoa, tahini, and maple syrup to the dry ingredients. Stir thoroughly until all ingredients are fully incorporated into a dough.
- Scoop and shape cookies: Using a 1 ½ Tbsp scoop, portion the dough onto the prepared baking sheet. Place the cookies close together as they do not expand during baking. Gently press each cookie with the palm of your hand to flatten slightly.
- Bake: Bake the cookies for 18 minutes or until the edges turn golden brown.
- Cool: Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely, which will help them firm up.
- Store: Store leftover cookies in an airtight container at room temperature for up to 2-3 days, in the refrigerator for up to 4-5 days, or freeze for up to 1 month or longer.
Notes
- If not vegan, honey can be used in place of maple syrup.
- Prep and cook times assume that cooked quinoa is already prepared; quinoa cooking time is additional if starting from raw.
- Recipe is inspired by Love and Lemons’ Quinoa Breakfast Cookies and adapted from Easy Flourless Granola Cookies.
- Nutrition information excludes optional chocolate chips for accuracy.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 80 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
