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.
Ingredients
Scale
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*
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup semisweet chocolate chips (optional)
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
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Quinoa, Breakfast, Cookies, Seeds, Gluten-Free, Vegan
