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Seedy Quinoa Breakfast Cookies

Nutty Seedy Quinoa Breakfast Cookies for Healthy Mornings

Seedy Quinoa Breakfast Cookies are a wholesome, quick snack option, perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings: 12 cookies
Course: Breakfast
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Cooked Quinoa Use leftover quinoa or prepare fresh.
  • 1 cup Rolled Oats Ensure gluten-free if necessary.
  • 0.5 cup Raw Pumpkin Seeds Swap for sunflower seeds if desired.
  • 0.25 cup Hemp Seeds Chia seeds can work as a substitute.
  • 2 tablespoons Chia Seeds Can be replaced with flaxseeds.
  • 0.25 cup Tahini Consider almond butter as an alternative.
  • 0.25 cup Maple Syrup Use honey if not vegan.
  • 0.5 teaspoon Baking Soda
  • 0.25 teaspoon Sea Salt
  • 0.5 cup Semisweet Chocolate Chips Choose dairy-free for vegan option.

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • Parchment paper
  • spoon or cookie scoop

Method
 

Step-by-Step Instructions
  1. Rinse 1 cup of quinoa under cold water, then cook it according to package instructions in 2 cups of water for about 15 minutes until absorbed.
  2. Preheat oven to 350°F (176°C) and line a baking sheet with parchment paper.
  3. In a bowl, combine cooked quinoa, rolled oats, raw pumpkin seeds, hemp seeds, and chia seeds; mix well.
  4. Add tahini, maple syrup, baking soda, sea salt, and chocolate chips to the dry mix; combine thoroughly.
  5. Scoop dough into balls about 1.5 tablespoons each, place on baking sheet, and flatten slightly.
  6. Bake for 14-18 minutes until edges are golden brown and centers are slightly soft.
  7. Cool on baking sheet for 5-10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 45mgPotassium: 150mgFiber: 3gSugar: 4gCalcium: 30mgIron: 1mg

Notes

Chill dough for 15-30 minutes if too sticky; watch baking closely for best results.

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