Name: Seedy Quinoa Breakfast Cookies
Prep time: 10 min
Cook time: 15 min
Total time: PT-485737H29M46S
Cuisine: American
Ingredients: 2/3 cup cooked quinoa (measured after cooking); 1/2 cup rolled oats (gluten-free if needed); 1/4 cup raw pumpkin seeds (unsalted); 2 tbsp hemp seeds (hulled); 2 tbsp chia seeds; 1/2 cup tahini (creamy and drippy); 1/4 cup maple syrup; 1/4 tsp baking soda; 1/4 tsp sea salt; 1/4 cup semisweet chocolate chips (optional, dairy-free if needed)

Why I Love This Recipe

I appreciate how these cookies combine nutrition and convenience. The inclusion of quinoa and seeds provides a good protein boost, while the absence of refined sugars keeps them on the healthier side. The recipe is straightforward, requiring just one bowl and about 25 minutes, making it perfect for meal prepping or quick breakfasts. Plus, the optional addition of chocolate chips adds a touch of indulgence without compromising the health factor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 tablespoons hemp seeds (hulled)
2 tablespoons chia seeds
1/2 cup tahini (creamy, drippy)
1/4 cup maple syrup
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup semisweet chocolate chips (optional, ensure dairy-free if needed)

Directions

If I don’t have cooked quinoa on hand, I start by cooking a scant 1/4 cup of uncooked quinoa to yield approximately 2/3 cup cooked.
Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, I combine the cooked quinoa, rolled oats, pumpkin seeds, hemp seeds, and chia seeds.
I add the tahini, maple syrup, baking soda, sea salt, and optional chocolate chips to the bowl and stir until everything is well incorporated.
Using a 1.5-tablespoon scoop, I portion out the dough onto the prepared baking sheet, placing them close together as they don’t spread much.
I gently press each cookie with the palm of my hand to flatten slightly.
Bake for 14-18 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 12 cookies. The preparation time is about 10 minutes, with a baking time of 14-18 minutes, totaling around 25-30 minutes from start to finish.

Variations

Add Dried Fruit: Incorporate 1/4 cup of dried cranberries or raisins for added sweetness and texture.
Spice It Up: Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced flavor.
Seed Substitutions: Swap out pumpkin seeds for sunflower seeds or add flaxseeds for variety.
Chocolate Lovers: Increase the chocolate chips to 1/2 cup for a more indulgent treat.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 2-3 days. For longer storage, I refrigerate them for up to 4-5 days or freeze them for up to 1 month. When ready to eat, I let them thaw at room temperature or warm them slightly in the microwave for a softer texture.

FAQs

Can I use a different nut or seed butter instead of tahini?

Yes, I can substitute tahini with sunflower seed butter or almond butter, keeping in mind that it may alter the flavor slightly.

Are these cookies suitable for children?

Absolutely, these cookies are nut-free and naturally sweetened, making them a great snack option for kids.

Can I make these cookies oil-free?

Yes, this recipe is already oil-free as it uses tahini, which is ground sesame seeds, providing healthy fats without added oils.

What can I use if I don’t have hemp seeds?

If I don’t have hemp seeds, I can substitute them with additional chia seeds or flaxseeds.

How do I ensure the cookies don’t fall apart?

To ensure the cookies hold together, I make sure to press them firmly when shaping and allow them to cool completely before handling.

Conclusion

These Seedy Quinoa Breakfast Cookies are a nutritious and convenient option for anyone looking to start their day with a wholesome treat. With their combination of whole grains, seeds, and natural sweeteners, they provide sustained energy and satisfy hunger. Easy to make and versatile, they’re a delightful addition to my breakfast or snack routine.

Seedy Quinoa Breakfast Cookies