Description
Delicious and nutritious Seedy Quinoa Breakfast Cookies packed with wholesome ingredients like quinoa, oats, pumpkin seeds, hemp seeds, chia seeds, and a touch of sweetness from maple syrup. Perfect for a gluten-free, vegan breakfast or snack, these cookies are easy to prepare and bake to golden perfection.
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 have cooked quinoa, prepare it using the Instant Pot or stovetop. Use about 1/4 cup uncooked quinoa to yield approximately 2/3 cup cooked quinoa (124 g).
- Preheat Oven: Set your oven to 350 degrees Fahrenheit (176 degrees Celsius) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium mixing bowl, combine cooked quinoa, rolled oats, raw pumpkin seeds, hemp seeds, and chia seeds. Stir to blend the ingredients evenly.
- Add Wet Ingredients and Spices: Add tahini, maple syrup, baking soda, sea salt, and if using, the semisweet chocolate chips to the bowl. Stir thoroughly until the mixture is fully incorporated.
- Form Cookies: Scoop dough in 1 ½ tablespoon portions onto the prepared baking sheet. Press them gently with your palm as they do not expand during baking. This recipe should make 12 cookies.
- Bake Cookies: Bake for 18 minutes or until the edges turn golden brown. Remove from oven and let the cookies cool on the baking sheet for 5 to 10 minutes.
- Cool Completely: Transfer cookies to a wire rack to cool completely; they will firm up as they cool.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days, in the refrigerator up to 5 days, or frozen for 1 month or longer.
Notes
- If not vegan, honey can substitute for maple syrup.
- Prep and cook times assume using pre-cooked quinoa, which can be prepared ahead.
- This recipe is inspired by Love and Lemons’ Quinoa Breakfast Cookies and adapted from Easy Flourless Granola Cookies.
- Nutrition estimates do not include optional chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 6 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
