quinoa breakfast cookies

Chewy, satisfying, wholesome breakfast cookies with quinoa, seeds, and 5 grams of protein per cookie! Vegan, gluten-free, naturally sweetened, and made in 1 bowl in 25 minutes!

Seedy Quinoa Breakfast Cookies

quinoa ((measured after cooking))

rolled oats ((ensure gluten-free as needed))

raw pumpkin seeds ((unsalted))

Tbsp hemp seeds ((hulled))

Tbsp chia seeds

tahini

maple syrup*

tsp baking soda

tsp sea salt

semisweet chocolate chips ((optional // ensure dairy-free as needed))

If you do not already have cooked quinoa, prepare it at this time in the Instant Pot or on the stovetop — scant 1/4 cup uncooked quinoa will yield ~2/3 cup (124 g) cooked.

Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Set aside.

To a medium mixing bowl, add cooked quinoa, rolled oats, pumpkin seeds, hemp seeds, and chia seeds and stir well to combine. Next, add tahini, maple syrup, baking soda, sea salt, and optional chocolate chips. Stir well to fully incorporate.

Scoop out dough in 1 ½ Tbsp amounts (we like using this scoop) and place on the prepared baking sheet — recipe as written should make 12 cookies. You can place them close together as they don’t expand. Gently press them with the palm of your hand then bake for 13-15 minutes until the edges are golden brown. Let cookies cool for 5-10 minutes before transferring to a wire rack to cool completely.

Leftover cookies will keep in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to 4-5 days or freezer for 1 month or longer.

To a medium mixing bowl, add 2/3 cup (124 g) cooked quinoa (adjust amount if altering default number of servings). Then add the rolled oats, pumpkin seeds, hemp seeds, and chia seeds and stir well to combine. Next, add tahini, maple syrup, baking soda, sea salt, and optional chocolate chips. Stir well to fully incorporate.

Scoop out dough in 1 ½ Tbsp amounts (we like using this scoop) and place on the prepared baking sheet — recipe as written should make 12 cookies. You can place them close together as they don’t expand. Gently press them with the palm of your hand then bake for 14-18 minutes until the edges are golden brown. Let cookies cool for 5-10 minutes before transferring to a wire rack to cool completely – they&#39;ll firm up as they cool.

Love these easy to make cookies. Came in handy for my daughter birthday snack at school, where several kids had various allergies. Thanks so much

These are AMAZING!!! 10 stars! (As long as you're a tahini fan). My kids and I love making these together and enjoying these for breakfast or as a snack.  They whip up so fast, now we always make a triple batch at a time.  I tend to prefer to sub date syrup for maple syrup since it's slightly less processed and find it tastes just as great. THANK YOU for all of your amazing recipes!

Great cookies. They are oil-free but not showing up oil-free in the filters. I also really enjoy reading your posts

I made this recipe for second time and I finally got it! 
The first time I’ve got crumbly unfolding cookies. So I wanted to make a second try.
This time I followed some suggestions from other comments and I made also my own swaps as follow:
- rolled buckwheat instead of rolled oats 
- Yacon syrup instead of Maple syrup 
- Added 1 egg and took off baking soda
- 89% dark chocolate instead of semi sweet
- added cinnamon and vanilla extract

The rest of the ingredients I didn’t change.
I mixed dried ingredients in a bowl, except for the dark chocolate.
Then I mixed the egg + Yacon syrup + vanilla extract + tahini. Mixed well and added to the dry ingredients. Last I added the chocolate. 

IMPORTANT: I left the batter in the fridge from one day to another. Great tip!!! 
Baked them for 20’. 

The came out great! 
Lightly sweetened, soft but keeping their shape perfectly. 
Thanks everyone for sharing their experiences and tips! And thanks @Minimalistbaker for sharing so many great and healthy recipes!!

These are my new favorite cookies!! Finally a recipe that abides with my depressingly long list of food allergens. I ran out of quinoa and used cooked millet instead, along with raisins instead of chocolate. Still turned out perfect! Love the texture and flavor.

I made these yummy cookies last night but did not have pumpkin seeds (still amazing) 
Also chose not to add hemp ... thinking of adding raisins or dried cranberries next mix. Thanks for the recipe :-)

I've made these every week for months and I can't stop! I'm addicted. The perfect high-protein snack, dessert, or addition to my egg breakfast. I've made loads of modifications depending on what I have on hand, but my successful modifications have included swapping the baking soda out for an egg and honey for maple syrup and you get just about the same consistency as the regular recipe. My friends tease me about my obsession with these "seed cookies" but when they try them, they don't have much to make fun of anymore! :)

https://www.youtube.com/watch?v=r-W5FXsSGfA

Chewy, satisfying, wholesome breakfast cookies with quinoa, seeds, and 5 grams of protein per cookie! Vegan, gluten-free, naturally sweetened, and made in 1 bowl in 25 minutes!

Full Recipe: https://minimalistbaker.com/seedy-quinoa-breakfast-cookies/
 
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Seedy Quinoa Breakfast Cookies

Seedy Quinoa Breakfast Cookies

Top 2 quinoa breakfast cookies recipes from across the web

The most viewed quinoa breakfast cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Seedy Quinoa Breakfast Cookies

Seedy Quinoa Breakfast Cookies

The most viewed quinoa breakfast cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine