When mornings are too rushed to make a wholesome breakfast (we get it!), enter Seedy Quinoa Breakfast Cookies! These chewy, satisfying, lightly sweetened cookies feature whole grains and nutrient-packed seeds to keep you nourished on the go. Nut-free and meal prep-friendly, these tasty cookies are perfect for school lunches, snacks, or any time you’re too rushed to make breakfast! Just 1 bowl and 25 minutes required. Let us show you how!
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 hemp seeds (hulled)
- 2 Tbsp chia seeds
- 1/2 cup tahini (creamy, drippy)
- 1/4 cup maple syrup* (if not vegan, honey can be used)
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup semisweet chocolate chips (optional, ensure dairy-free as needed)
Instructions
- 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 2/3 cup (124 g) cooked quinoa (adjust the amount if altering the 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 (or honey if not vegan), baking soda, sea salt, and optional chocolate chips. Stir well to fully incorporate.
- Scoop out dough in 1 ½ Tbsp amounts and place on the prepared baking sheet — the 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 – they’ll firm up as they cool.
- 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.
Nutrition
- Serving: 1 cookie
- Calories: 157
- Carbohydrates: 11.5 g
- Protein: 5 g
- Fat: 11.2 g
- Saturated Fat: 1.6 g
- Polyunsaturated Fat: 5 g
- Monounsaturated Fat: 4.1 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 83 mg
- Potassium: 137 mg
- Fiber: 2.9 g
- Sugar: 4.3 g
- Vitamin A: 2 IU
- Vitamin C: 0 mg
- Calcium: 30 mg
- Iron: 1.7 mg
Enjoy these Seedy Quinoa Breakfast Cookies any time you need a quick grab-and-go breakfast or snack or are craving a more wholesome cookie. And because they’re nut-free, they’re the perfect treat to pack in lunch boxes!