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Seedy Quinoa Breakfast Cookies Recipe

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★★★★★

4.7 from 258 reviews

These Seedy Quinoa Breakfast Cookies are a nutritious and delicious way to start your day. Packed with protein-rich quinoa, fiber-loaded oats, and a variety of crunchy seeds like pumpkin, hemp, and chia, these cookies provide sustained energy and a satisfying texture. Sweetened naturally with maple syrup and bound together with creamy tahini, they are subtly sweet and perfectly moist. Optional semisweet chocolate chips add a touch of indulgence without overwhelming the wholesome ingredients. These cookies are baked to golden perfection, making them an ideal grab-and-go breakfast or snack.

Ingredients

Scale

Dry 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 hulled hemp seeds
  • 2 Tbsp chia seeds
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt

Wet Ingredients

  • 1/2 cup tahini
  • 1/4 cup maple syrup

Optional

  • 1/4 cup semisweet chocolate chips (optional; ensure dairy-free as needed)

Instructions

  1. Cook Quinoa: If you don’t have cooked quinoa available, prepare it now either using the Instant Pot or stovetop. Start with about 1/4 cup uncooked quinoa, which yields approximately 2/3 cup cooked (around 124 g). Ensure the quinoa is fluffy and fully cooked before proceeding.
  2. Preheat Oven and Prepare Baking Sheet: Set your oven to 350°F (176°C) and line a baking sheet with parchment paper to prevent sticking. Set this aside while you mix the ingredients.
  3. Mix Ingredients: In a medium mixing bowl, combine the cooked quinoa, rolled oats, pumpkin seeds, hemp seeds, and chia seeds. Stir these dry ingredients well to ensure even distribution. Next, add the tahini, maple syrup, baking soda, sea salt, and if using, the semisweet chocolate chips. Mix thoroughly until all ingredients are well incorporated into a sticky dough.
  4. Form and Bake Cookies: Using a 1 ½ tablespoon scoop, portion out the dough onto the prepared baking sheet. You should be able to make about 12 cookies with this recipe. Arrange the scoops close together as the cookies won’t expand much when baking. Gently press each mound with your palm to flatten slightly, then bake for 14–18 minutes until the edges turn golden brown.
  5. Cool and Store: Remove the baked cookies from the oven and let them cool on the baking sheet for 5–10 minutes. This allows them to firm up a bit. Transfer the cookies to a wire rack to cool completely. Store any leftovers in an airtight container at room temperature for 2–3 days, refrigerate for up to 4–5 days, or freeze for up to a month or longer.

Notes

  • Ensure to use gluten-free oats if you require a gluten-free recipe.
  • The optional chocolate chips add sweetness and texture but can be omitted for a seed-forward cookie.
  • These cookies are naturally sweetened with maple syrup, no refined sugars added.
  • Pressing the cookies gently before baking helps them hold together as they don’t expand much in the oven.
  • Freezing the cookies is a great way to extend their shelf life and have convenient breakfast options on hand.

Keywords: quinoa breakfast cookies, seedy cookies, healthy breakfast cookie, gluten-free cookies, tahini cookies, seed cookies, maple syrup sweetened, vegan breakfast cookie, nutritious breakfast snack

Find it online: https://annakocht.com/seedy-quinoa-breakfast-cookies-recipe/