Seedy Quinoa Breakfast Cookies: Protein Power

Seedy Quinoa Breakfast Cookies pack cooked quinoa, oats, and seeds like pumpkin, hemp, and chia into chewy, protein-rich treats sweetened lightly with maple syrup. These gluten-free, vegan cookies bake in 25 minutes, yield 12, and make perfect grab-and-go breakfasts.

Why This Recipe Works

Quinoa adds nutty texture and complete protein without flour. Seeds deliver crunch, healthy fats, and minerals like magnesium. Tahini binds moistness naturally. Minimal sweetener keeps blood sugar steady. One-bowl prep suits busy mornings.

Ingredients & Prep

• ⅔ cup cooked quinoa, cooled
• ½ cup rolled oats (gluten-free if needed)
• ¼ cup raw pumpkin seeds
• 2 tbsp hemp seeds
• 2 tbsp chia seeds
• ½ cup tahini (runny)
• ¼ cup maple syrup
• ¼ tsp baking soda
• ¼ tsp sea salt
• ¼ cup semisweet chocolate chips (optional)

Step-by-Step Instructions

1. Preheat oven to 350°F; line baking sheet with parchment.
2. Mix quinoa, oats, pumpkin seeds, hemp seeds, and chia in bowl.
3. Stir in tahini, maple syrup, baking soda, salt, and chocolate chips until combined.
4. Scoop 1½ tbsp portions onto sheet; flatten slightly with palm.
5. Bake 14–18 minutes until edges golden. Cool 10 minutes on sheet.

Flavor Variations

Storage Tips

Room temperature airtight 3 days; refrigerate 1 week. Freeze up to 2 months.

FAQs

Too crumbly?
Use drippy tahini; add 1 tsp water if needed.

Not sweet enough?
Increase maple to ⅓ cup.

Nut-free?
Skip seeds; double oats.

Conclusion

Seedy Quinoa Breakfast Cookies fuel mornings with wholesome chew nutrient-packed perfection.

Seedy Quinoa Breakfast Cookies: Protein Power

Print Recipe

Nutty, wholesome seedy quinoa breakfast cookies made with cooked quinoa, oats, and a mix of healthy seeds. Naturally sweetened and perfect for make-ahead breakfasts or snacks.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins
• Yield: 12 cookies 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup cooked quinoa, cooled
• 1 cup rolled oats
• 1/4 cup almond butter or peanut butter
• 1/4 cup maple syrup or honey
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup pumpkin seeds
• 2 tbsp sunflower seeds
• 1 tbsp chia seeds
• 1 tbsp flaxseed meal
• 1/4 cup dried cranberries or raisins (optional)

Instructions

• 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• 2. In a large bowl, mix quinoa, oats, pumpkin seeds, sunflower seeds, chia seeds, flaxseed, cinnamon, and salt.
• 3. In a separate bowl, whisk almond butter, maple syrup, egg, and vanilla.
• 4. Combine wet ingredients with dry ingredients and mix well.
• 5. Fold in dried fruit if using.
• 6. Scoop about 2 tablespoons of dough per cookie and flatten slightly on the baking sheet.
• 7. Bake for 14–16 minutes until set and lightly golden.
• 8. Cool on the pan for 5 minutes, then transfer to a rack to cool completely.

Notes

• Use honey or maple syrup based on preference.
• Store in the fridge for up to 1 week or freeze for longer storage.
• Great with yogurt or coffee for breakfast.

Nutrition

• Serving Size: 1 cookie
• Calories: 145
• Sugar: 6g
• Sodium: 95mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 15mg

Keywords: quinoa breakfast cookies, seedy cookies, healthy breakfast cookies