We understand that mornings can be too hectic to prepare a healthy breakfast. ), enter seedy quinoa breakfast cookies! These cookies are chewy and satisfying. They contain whole grains, rich in nutrients, to keep you nourished while on the move.
Nut-free and meal prep friendly, these delicious cookies are ideal for school lunches or snacks. They’re also great when you don’t have time to prepare breakfast. Only one bowl and just 25 minutes are required. We’ll show you!
These breakfast cookies are really breakfast-worthy! Why? They’re rich in minerals, including magnesium, and packed with 5 grams of protein per cookie. They’re sweetened with maple syrup and filled with strong>5 grams of protein per cookie/strong>.
There’s also no flour to be seen, only a base made of whole grains and seeds like QUINOA (quinoa), oats, pumpkin seeds, hemp seeds, and chia seeds! Instead of butter, they use tahini sesame seed paste for total seedy perfection.
These cookies are also really easy to make, especially if you have leftover quinoa that needs to go! Stir everything together. Form the dough into small balls, flatten a little, and bake.
Your cookies will turn golden brown and be soft and chewy inside after baking.
You can enjoy them whenever you want a healthy cookie or a quick breakfast. They’re also great for lunchboxes because they are nut-free.
After cooking, measure 2/3 cup of cooked Quinoa
1 cup rolled oatmeal (as gluten-free as required)
1/4 cup raw pumpkin seeds (unsalted)
2 Tbsp hemp seeds (hulled)
2 Tbsp Chia seeds
1/2 cup tahini (creamy, drippy // find our tahini review here)
1/4 cup maple syrup
1/4 tsp baking soda
1/4 teaspoon sea salt
14 cup semisweet chocolate chip ( optional / ensure dairy-free if needed)
You can cook quinoa in the Instant Pot or on the stovetop. A scant 1/4 cup of uncooked quinoa yields 2/3 cups (124 g) cooked.
Preheat the oven to 350°F (176°C) and line a baking sheet with parchment. Set aside.
Add 2/3 cup of cooked quinoa to a medium bowl (adjust the amount if you want to change the default number). Add the rolled oatmeal, pumpkin seeds, hemp seeds, and chia seeds and mix well. Add tahini and maple syrup. Then add baking soda, salt, sea, and optionally chocolate chips. Stir to incorporate.
Use the scoop to measure out 1 1/2 Tbsp of dough and place it on your baking sheet. The recipe should yield 12 cookies. They don’t spread out, so you can put them together. Bake for 13-15 mins until edges are golden brown. Allow cookies to cool on a rack for 5-10 minutes before transferring them to a wire rack.
Cookies can be stored in an airtight container in the fridge for 4-5 days or in the freezer for a month.