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