Description
These seedy quinoa breakfast cookies are packed with oats, chia, flax, and almond butter for a wholesome, gluten-free, and dairy-free start to your day
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)
Instructions
If needed, cook a scant 1/4 cup uncooked quinoa to yield 2/3 cup cooked.
Preheat oven to 350°F (176°C). Line a baking sheet with parchment paper.
In a medium bowl, mix cooked quinoa, oats, pumpkin seeds, hemp seeds, and chia seeds.
Add tahini, maple syrup, baking soda, sea salt, and optional chocolate chips. Mix until well combined.
Using a 1.5-tablespoon scoop, portion dough onto baking sheet. Flatten slightly with your palm.
Bake for 14–18 minutes, until edges are golden brown.
Cool on baking sheet for 5–10 minutes, then transfer to wire rack to cool fully.
Notes
For added sweetness, mix in 1/4 cup dried cranberries or raisins.
To vary the flavor, add cinnamon or nutmeg.
Pumpkin seeds can be replaced with sunflower seeds or flaxseeds.
For more indulgence, increase chocolate chips to 1/2 cup.
Store at room temperature (2–3 days), refrigerate (up to 5 days), or freeze (up to 1 month).
Reheat by microwaving briefly or letting thaw at room temp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
