Why This Recipe Matters
Seedy Quinoa Breakfast Cookies make hectic mornings feel calmer and cozier. I still remember packing warm, seed-topped cookies into napkins before school drop-off—the kitchen smelling of cinnamon, oats, and toasted pumpkin seeds. These soft-baked cookies turn everyday staples into a portable breakfast that’s nourishing, comforting, and easy to share. If you love recipes that travel well, freeze beautifully, and keep you satisfied, this one will become your new make-ahead favorite. See also: Apple Cinnamon Overnight Oats for a quick no-cook option when you want variety during the week.
Seedy Quinoa Breakfast Cookies
- Total Time: 25 minutes
- Yield: 12 cookies 1x
Description
Soft, chewy, and naturally sweetened, these seedy quinoa breakfast cookies are packed with protein, fiber, and healthy fats—perfect grab-and-go breakfasts or snacks for school, work, or busy mornings.
Ingredients
⅔ cup cooked quinoa, measured after cooking
½ cup rolled oats (gluten-free as needed)
¼ cup pumpkin seeds, unsalted
¼ cup hemp seeds
2 tbsp chia seeds
¼ cup tahini (smooth, drippy)
¼ cup maple syrup (or honey if not vegan)
¼ tsp baking soda
¼ tsp fine sea salt
¼ cup semi-sweet chocolate chips, optional (dairy-free if needed)
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Prep quinoa if needed and let it cool completely (⅓ cup uncooked quinoa ≈ 1 cup cooked; use ⅔ cup).
Mix dry in a medium bowl: quinoa, oats, pumpkin seeds, hemp seeds, and chia seeds; stir well to distribute.
Add wet: tahini, maple syrup, baking soda, salt, and chocolate chips if using. Mix until the dough holds together; it should be thick and scoopable.
Portion about 18 tablespoons of dough onto the sheet; gently press each mound into ½-inch rounds.
Bake 14–18 minutes, until edges are set and the bottoms are lightly golden.
Cool on the sheet 5–10 minutes, then transfer to a rack. Cookies firm as they cool for the perfect soft-chewy bite.
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: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: 150kcal
- Sugar: 5g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
What Is Seedy Quinoa Breakfast Cookies?
Seedy Quinoa Breakfast Cookies are soft, lightly sweet cookies made from cooked quinoa, rolled oats, and a crunchy trio of seeds. They’re bound with tahini and sweetened with maple syrup or honey, then baked until set at the edges with a tender center. Think of them as the perfect cross between a granola bar and a classic oatmeal cookie—balanced, grab-and-go, and endlessly adaptable.
Why You’ll Love This Recipe
- Meal-prep friendly: mix, bake, and freeze—your weekday breakfasts are done
- Wholesome and satisfying: fiber, protein, and healthy fats keep you full longer
- Flexible for dietary needs: easy nut-free and dairy-free options
- Kid-approved texture: soft inside, toasty at the edges, and just sweet enough
- Perfect for lunch boxes, road trips, and post-workout snacks
Try next for a refreshing sip: Beetroot Chia Detox Drink.
Ingredient Notes & Substitutions
| Ingredient | Notes & Substitutions |
|---|---|
| Cooked Quinoa | Measure after cooking and cooling; white or tri-color both work. If cooking fresh, ⅓ cup uncooked ≈ 1 cup cooked—use ⅔ cup for this recipe. |
| Rolled Oats | Use old-fashioned oats; choose certified gluten-free if needed. A few tablespoons of oat flour make cookies softer if your dough feels dry. |
| Pumpkin Seeds | Unsalted pepitas add crunch and minerals. Sunflower seeds are a great swap. |
| Hemp Seeds | Boost protein and tenderness; you can replace with extra pumpkin seeds if unavailable. |
| Chia Seeds | Help bind and add fiber. Ground flaxseed works similarly if you prefer. |
| Tahini | Choose smooth, drippy tahini. For nut-free, it’s perfect; sunflower seed butter also works. |
| Maple Syrup | Honey works if not vegan. For less sugar, replace 2–3 tbsp with mashed ripe banana. |
| Baking Soda & Salt | Create lift and balance flavor; keep the amounts modest for a soft texture. |
| Chocolate Chips (optional) | Use semi-sweet or dairy-free chips, or swap for chopped dates or cranberries. |
Ingredients
- ⅔ cup cooked quinoa, measured after cooking
- ½ cup rolled oats (gluten-free as needed)
- ¼ cup pumpkin seeds, unsalted
- ¼ cup hemp seeds
- 2 tbsp chia seeds
- ¼ cup tahini (smooth, drippy)
- ¼ cup maple syrup (or honey if not vegan)
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- ¼ cup semi-sweet chocolate chips, optional (dairy-free if needed)
Step-By-Step Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prep quinoa if needed and let it cool completely (⅓ cup uncooked quinoa ≈ 1 cup cooked; use ⅔ cup).
- Mix dry in a medium bowl: quinoa, oats, pumpkin seeds, hemp seeds, and chia seeds; stir well to distribute.
- Add wet: tahini, maple syrup, baking soda, salt, and chocolate chips if using. Mix until the dough holds together; it should be thick and scoopable.
- Portion about 18 tablespoons of dough onto the sheet; gently press each mound into ½-inch rounds.
- Bake 14–18 minutes, until edges are set and the bottoms are lightly golden.
- Cool on the sheet 5–10 minutes, then transfer to a rack. Cookies firm as they cool for the perfect soft-chewy bite.
Tips & Variations
- Extra crunch: sprinkle a few seeds on top of each cookie before baking
- Protein boost: add 2 tbsp hemp hearts or a neutral protein powder
- Lower sugar: swap 2–3 tbsp syrup with mashed banana; add a pinch more oats if dough is loose
- Spice twist: cinnamon + cardamom in winter; orange zest for brightness in spring
- Nut-free route: keep tahini or use sunflower seed butter and choose dairy-free chips
Don’t miss: Feta & Cranberry Rigatoni Salad – Fresh Lemon Twist for a balanced dinner after your wholesome breakfast.
Common Mistakes & Fixes
- Cookies spread too much: dough was too wet; mix in 2–3 tbsp oats and chill 10 minutes
- Crumbly texture: not enough binder; add 1–2 tsp tahini or 1 extra tbsp ground flax + 2 tsp water
- Dry centers: overbaked; pull as soon as edges set and bottoms turn lightly golden
- Bitter taste: tahini too thick or old; use fresh, smooth tahini and a measured pinch of salt to balance
Make-Ahead, Storage & Reheating
- Make-ahead: scoop dough mounds, freeze on a tray, then store up to 2 months; bake from frozen adding 2–3 minutes
- Room temp: airtight container 3–4 days
- Fridge: up to 1 week for maximum freshness
- Refresh: 300°F (150°C) for 4–5 minutes to revive that just-baked texture
Serving Suggestions & Pairings
Pair two cookies with Greek yogurt and berries for a balanced breakfast, or pack one with a latte for a quick commute-friendly start. Crumble over a smoothie bowl for extra crunch. For a wholesome morning rotation, see also: Apple Cinnamon Overnight Oats.
FAQs
Can I make these vegan? Yes. Use maple syrup and omit dairy-based chocolate chips or choose dairy-free chips. The base recipe contains no eggs thanks to chia’s natural binding power.
Are they gluten-free? Use certified gluten-free rolled oats and verify that your chocolate chips are gluten-free. Everything else is naturally GF.
Can I use quinoa flakes instead of cooked quinoa? You can replace ½ cup of the oats with quinoa flakes for a softer cookie, but cooked quinoa adds moisture and a lovely chew.
Do they freeze well? Absolutely. Freeze the baked cookies in layers with parchment for up to 2 months or freeze the dough mounds and bake as needed.
How do I keep them from sticking to my hands when shaping? Lightly dampen your hands or dust fingertips with a pinch of ground flax before pressing the dough.
Conclusion
Seedy Quinoa Breakfast Cookies bring comfort, crunch, and real staying power to busy mornings. They’re simple to bake, endlessly adaptable, and just sweet enough to feel like a treat—exactly the kind of recipe that turns a weekday into a little celebration.