Let’s talk about what might just be the dreamiest way to start your morning: Seedy Quinoa Breakfast Cookies. These are more than just a make-ahead breakfast treat; they’re a wholesome, chewy, and utterly satisfying cookie loaded with hearty quinoa, crunchy seeds, and creamy tahini. With just a handful of pantry staples, you’ll have a golden-baked cookie that feels as nourishing as it is delicious. Whether you’re in a rush, need an energizing snack, or just want something unique and delightful with your morning coffee, these power cookies are about to become your new obsession.

Seedy Quinoa Breakfast Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Seedy Quinoa Breakfast Cookies is how each component adds nutrition, flavor, and texture. These aren’t fussy or complicated — just good-for-you basics that come together for something special.

Cooked quinoa: This brings a wonderfully chewy texture and a subtle nutty flavor, plus a solid protein boost to your cookies.
Rolled oats: The base of the cookie, providing that classic heartiness; be sure to get certified gluten-free oats if needed.
Raw pumpkin seeds: For color and crunch, plus a gentle, earthy taste that pairs perfectly with the other seeds.
Hemp seeds: These soft seeds melt into the dough, giving a mild, nutty flavor and a bump of Omega-3s.
Chia seeds: For a tiny superfood punch and just a little contrast when you take a bite.
Tahini: The creamy, dreamy binder with a toasty sesame essence that makes every cookie rich and moist.
Maple syrup: Naturally sweetens and deepens the flavor, bringing all the seeds together into harmony.
Baking soda: Just a touch, to help the cookies set and achieve the perfect consistency.
Sea salt: A quarter teaspoon is all it takes to balance the sweetness and brighten up the flavors.
Semisweet chocolate chips (optional): If you like a little chocolaty decadence with your breakfast, toss these in for melty pools of goodness (dairy-free, if you like).

How to Make Seedy Quinoa Breakfast Cookies

Step 1: Cook the Quinoa

If you haven’t got leftover cooked quinoa on hand, start here! You’ll need just under 1/4 cup of uncooked quinoa for about 2/3 cup cooked. Rinse the quinoa, then simmer in water on the stove (or use an Instant Pot if you prefer) until fluffy and the water is absorbed. Let it cool before using so it doesn’t melt your other ingredients.

Step 2: Preheat and Prep

Crank your oven up to 350 degrees F (176 C) and line a baking sheet with parchment paper. This ensures your Seedy Quinoa Breakfast Cookies won’t stick and clean-up is a breeze. Set that aside while you gather your mix-ins.

Step 3: Mix Dry Ingredients

In a sturdy medium mixing bowl, combine the cooked quinoa, rolled oats, pumpkin seeds, hemp seeds, and chia seeds. Stir well to make sure all those seeds are spread out evenly — every bite should be packed with a bit of everything.

Step 4: Blend and Bind

Now for the fun part: Add in the tahini, maple syrup, baking soda, sea salt, and, if you’re feeling indulgent, the chocolate chips. Stir thoroughly until the mixture is evenly moist and starts to come together in a dense, sticky dough.

Step 5: Shape and Bake

Scoop out the dough in generous 1 ½ tablespoon-sized mounds onto your lined baking sheet. These cookies won’t spread much, so you can nestle them close together. Gently flatten each mound with your palm for that classic cookie shape, then bake for 14-18 minutes. You’re aiming for golden, slightly crisp edges.

Step 6: Cool and Enjoy

Let the cookies cool on the baking sheet for 5-10 minutes before carefully moving them to a wire rack. They’ll firm up beautifully as they cool, so resist the urge to sneak them too soon (I know, it’s tough!). Once cooled, dive in and taste how irresistible breakfast can be.

How to Serve Seedy Quinoa Breakfast Cookies

Garnishes

A sprinkle of flaky sea salt on top before baking will add extra flavor contrast, or try finishing with a drizzle of tahini or melted dark chocolate for a bakery-style flourish. You can even scatter a few extra seeds on top for an eye-catching, health-forward finishing touch.

Side Dishes

These cookies are a complete breakfast on their own, but they pair beautifully with fresh fruit or a creamy yogurt bowl. For added protein, serve alongside a smoothie or an almond milk latte — the combination is seriously energizing and keeps you full until lunch.

Creative Ways to Present

Stack them in a rustic jar for gifting, tuck a few into lunchboxes, or set them out in a breakfast board alongside jams, nut butters, and fresh berries. They’re portable and sturdy, so make a fantastic snack for kids or adults heading out the door.

Make Ahead and Storage

Storing Leftovers

After cooling, store your Seedy Quinoa Breakfast Cookies in an airtight container at room temperature for up to three days. This keeps them chewy and soft, ready for a grab-and-go morning or snack at any time.

Freezing

To keep cookies fresh even longer, freeze them! Lay cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. They’ll keep their texture and flavor for one month or even longer, whenever the craving strikes.

Reheating

Enjoy the cookies straight from the fridge, or for that fresh-baked warmth, pop a cookie in the microwave for 10-15 seconds or toast in a low oven. They’ll taste as good as new — perfect paired with a cup of coffee or tea.

FAQs

Can I make Seedy Quinoa Breakfast Cookies nut-free?

Absolutely! These cookies are naturally nut-free as written, using tahini (made from sesame seeds) instead of nut butter. Just double check your mix-ins and chocolate chips to make sure they’re allergy-friendly.

What kind of oats should I use?

Rolled oats are best for chewy, hearty cookies with a little bite. Instant or quick oats will work in a pinch, but may result in a denser texture — and always check for gluten-free certification if you need it.

Can I swap out the seeds?

Yes! This is a wonderfully adaptable recipe. Feel free to use sunflower seeds instead of pumpkin, or even add chopped dried fruit for extra sweetness. The ratios are forgiving, so have fun with your mix-ins.

Are these cookies sweet enough for kids?

Most find the maple syrup provides gentle, not-too-sweet flavor that’s kid-approved — especially with the optional chocolate chips! If you prefer even less sweetness, you can reduce the maple syrup by a spoonful or two.

How do I know when Seedy Quinoa Breakfast Cookies are done baking?

They’re ready when the edges turn golden brown and they feel dry to the touch; don’t worry if they seem soft in the middle. They’ll continue to firm up as they cool, giving you the perfect chewy bite.

Final Thoughts

Once you try these Seedy Quinoa Breakfast Cookies, you’ll wonder how you ever started your day without them. They’re the ultimate portable breakfast — filling, flavorful, and full of good-for-you ingredients. Give them a go and see how delicious mornings can really be!

Seedy Quinoa Breakfast Cookies Recipe

★★★★★

5.1 from 7 reviews

Author: anna
Total Time: 30 minutes
Yield: 12 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Seedy Quinoa Breakfast Cookies are nutritious and satisfying, perfect for a quick and wholesome breakfast on the go. Packed with quinoa, oats, seeds, and a hint of sweetness, they are easy to make and delicious to enjoy.

Instructions

Cook Quinoa: If you do not already have cooked quinoa, prepare it at this time.
Preheat Oven: Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper.
Mix Ingredients: In a mixing bowl, combine quinoa, oats, pumpkin seeds, hemp seeds, chia seeds, tahini, maple syrup, baking soda, sea salt, and chocolate chips (if using).
Bake: Scoop out dough, place on the baking sheet, press gently, and bake for 14-18 minutes until golden brown.
Cool and Store: Let the cookies cool before transferring to a wire rack. Store in an airtight container.

Notes

You can customize these cookies by adding dried fruits or nuts for extra flavor and texture.
Ensure the quinoa is cooled before mixing to prevent the chocolate chips from melting.
For a vegan option, use dairy-free chocolate chips.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American