Description
Soft, chewy, and naturally sweetened, these seedy quinoa breakfast cookies are packed with protein, fiber, and healthy fats. They make the perfect grab-and-go breakfast or snack for work, school, or busy mornings.
Ingredients
Scale
- 2/3 cup cooked quinoa (measured after cooking)
- 1/2 cup rolled oats (gluten-free as needed)
- 1/4 cup raw pumpkin seeds (unsalted)
- 2 tbsp hemp seeds (hulled)
- 2 tbsp chia seeds
- 1/2 cup tahini (smooth, drippy)
- 1/4 cup maple syrup (or honey if not vegan)
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup semisweet chocolate chips (optional, dairy-free if needed)
Instructions
- Preheat the oven to 350°F (176°C). Line a baking sheet with parchment paper.
- If you don’t already have cooked quinoa, prepare it now (scant ¼ cup uncooked quinoa yields ~⅔ cup cooked). Let cool.
- In a medium mixing bowl, combine quinoa, oats, pumpkin seeds, hemp seeds, and chia seeds. Stir well.
- Add tahini, maple syrup, baking soda, salt, and chocolate chips if using. Mix until fully combined.
- Scoop out dough in 1½ tablespoon portions, place on the baking sheet, and gently press into discs.
- Bake 14–18 minutes, or until edges are golden brown.
- Let cool on the baking sheet for 5–10 minutes before transferring to a wire rack. Cookies will firm up as they cool.
Notes
You can swap maple syrup with honey for a non-vegan version. Store in an airtight container for up to 5 days.
- Prep Time: 10minutes
- Cook Time: 15minutes
- Method: Breakfast
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 5
- Sodium: 70
- Fat: 9
- Carbohydrates: 15
- Fiber: 3
- Protein: 4