When mornings are too rushed to whip up a healthy breakfast (we get it!), reach for Quinoa & Seeds Breakfast Cookies! These chewy, satisfying and slightly sweet cookies contain whole grains and rich in nutrients seeds to feed you on the go.
nut free and meal prep friendly, these tasty cookies are perfect for school lunches, snacks or anytime you’re in too much of a rush to make breakfast! Just 1 bowl And 25 minutes required. Let us show you how!
These breakfast cookies are seriously worthy of a breakfast! For what? Because they are filled with 5 grams of protein per cookierich in minerals (hello magnesium!), and sweetened with a simple touch of maple syrup.
Plus, there’s no flour in sight, just a whole grain + seed base: QUINOA, oats, pumpkin seeds, hemp seeds and chia seeds! And instead of butter, they rely on tahini (sesame seed paste) for total perfection.
Making these cookies is also seriously It’s simple, especially when you have leftover quinoa that you have to use right away! Simply mix everything together, shape the dough into balls, flatten slightly and bake.
After baking, your cookies will be golden on the outside and soft and chewy on the inside.
We think you’re going to love these Quinoa Breakfast Cookies! These are :
Easy to do
Vegan + gluten-free
& So delicious!
Enjoy them whenever you need a quick on-the-go breakfast or snack or crave a healthier cookie. And since they’re nut-free, they’re the perfect treat to pack in lunch boxes!
More breakfast cookie recipes
If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram. Well done friends!
Servings 12 (Cookies)
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- 2/3 cup cooked quinoa (measured after cooking)
- 1/2 cup oatmeal (ensure gluten-free if needed)
- 1/4 cup raw pumpkin seeds (unsalted)
- 2 tablespoon hemp seeds (shelled)
- 2 tablespoon chia seeds
- 1/2 cup tahini (creamy, dripping // find our tahini review here)
- 1/4 cup Maple syrup*
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup semi-sweet chocolate chips (optional // make sure there are no dairy products if needed)
Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Put aside.
In a medium mixing bowl, add cooked quinoa, rolled oats, pumpkin seeds, hemp seeds and chia seeds and mix well. Then add the tahini, maple syrup, baking soda, sea salt, and optional chocolate chips. Mix well to incorporate well.
Divide the batter into 1 ½ tablespoon amounts (we like to use this scoop) and place on prepared baking sheet – recipe as written should make 12 cookies. You can put them closer to each other because they don’t stretch. Gently press them with the palm of your hand and bake for 13 to 15 minutes until the edges are golden brown. Let the cookies cool for 5-10 minutes before transferring them 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 in the freezer for 1 month or more.
Portion: 1 biscuit calories: 157 Carbohydrates: 11.5 g Protein: 5 g Fat: 11.2 g Saturated fat: 1.6 g Polyunsaturated fats: 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 UI Vitamin C: 0 mg Calcium: 30 mg Iron: 1.7 mg