When mornings are too rushed to make a wholesome breakfast (we get it!), enter seedy quinoa breakfast cookies! These chewy, satisfying, lightly sweetened cookies feature whole grains and nutrient-packed seeds to keep you nourished on the go.
Nut-free and meal prep-friendly, these tasty cookies are perfect for school lunches, snacks, or any time you’re too rushed to make breakfast! Just 1 bowl and 25 minutes required. Let us show you how!
These breakfast cookies are seriously breakfast-worthy! Why? Because they’re packed with 5 grams of protein per cookie, rich in minerals (hello, magnesium!), and sweetened with just a touch of maple syrup.
Plus, there’s no flour in sight, just a base of whole grains + seeds: QUINOA, oats, pumpkin seeds, hemp seeds, and chia seeds! And instead of butter, they rely on tahini (sesame seed paste) for total seedy perfection.
Making these cookies is also seriously simple, especially when you’ve got leftover quinoa around that needs to be used up right away! Simply stir everything together, shape the dough into balls, flatten slightly, and bake.
After baking, your cookies will be golden brown on the outside and tender and chewy on the inside.
We think you’ll LOVE these quinoa breakfast cookies! They’re:
Satisfying
Wholesome
Lightly sweetened
Easy to make
Vegan + gluten-free
& SO delicious!
Enjoy them any time you need a quick grab-and-go breakfast or snack or are craving a more wholesome cookie. And because they’re nut-free, they’re the perfect treat to pack in lunch boxes!
More Breakfast Cookie Recipes
- Gluten-Free Vegan Breakfast Cookies
- Blueberry Muffin Breakfast Cookies (Vegan + GF)
- Pumpkin Peanut Butter Breakfast Cookies
- Vegan Everything Breakfast Cookies
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Note: recipe updated 9/15/23 to address reader issues. Cooking time was increased from 13-15 minutes to 14-18 minutes.
Seedy Quinoa Breakfast Cookies
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 // find our tahini review here)
- 1/4 cup maple syrup*
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup semisweet chocolate chips (optional // ensure dairy-free as needed)
Instructions
- If you do not already have cooked quinoa, prepare it at this time in the Instant Pot or on the stovetop — scant 1/4 cup uncooked quinoa will yield ~2/3 cup (124 g) cooked.
- Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Set aside.
- To a medium mixing bowl, add 2/3 cup (124 g) cooked quinoa (adjust amount if altering default number of servings). Then add the rolled oats, pumpkin seeds, hemp seeds, and chia seeds and stir well to combine. Next, add tahini, maple syrup, baking soda, sea salt, and optional chocolate chips. Stir well to fully incorporate.
- Scoop out dough in 1 ½ Tbsp amounts (we like using this scoop) and place on the prepared baking sheet — recipe as written should make 12 cookies. You can place them close together as they don’t expand. Gently press them with the palm of your hand then bake for 14-18 minutes until the edges are golden brown. Let cookies cool for 5-10 minutes before transferring to a wire rack to cool completely – they'll firm up as they cool.
- 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 freezer for 1 month or longer.
Video
Notes
*Prep time/cook time assumes using leftover cooked quinoa.
*Inspired by Love and Lemons’ Quinoa Breakfast Cookies and adapted from our Easy Flourless Granola Cookies.
*Nutrition information is a rough estimate calculated without optional ingredients.
Pam says
Made them today after a few “snafus” (pantry moths got into the chia so I had to get more, got back and then discovered I was almost out of maple. I was going to use honey when I found the bottle of pumpkin spiced maple someone had given me (and I tucked in the pantry). Delicious! Went from breakfast cookie to pre-dinner cookie!
So glad it was a success in the end! Thank you for sharing, Pam! xo
Olivia says
OMG these are soooo delicious, filling, and easy to make! Will be on my weekly rotation.
We’re so glad you enjoy them, Olivia! Thank you for the lovely review! xo
Josie Marin-Varelas says
I doubled this recipe so that I could share a healthier cookie option with family. I had read the reviews about the cookies falling apart. I was surprised that some of my cookies fell apart after putting a scoop onto the pan. They stayed together when I’d press them back together. I had added 1/4 cup of oatmeal to half of the mixture when I saw it seemed to be getting oilier. I’m guessing the brand of tahini is what affects the cookies. Mine was too runny. I like the cookies, but next time I’ll sub the tahini for peanut or almond butter. Thank you for the healthy cookie recipe! ☺️
Thank you for sharing your experience, Josie! xo
April B Spicer says
I made these today and LOVE THEM! THE TEXTURE IS AWESOME. Slightly crispy with a perfect chew. I used ground flax instead of hemp and almond butter instead of tahini. I made sure to mix it all really well and baked for 18 minutes. Thank you!
Whoop! We’re so glad you enjoy them, April. Thank you for sharing your experience! xo
Heather Doyle says
I made this as written and the cookies were really soft. I baked for the max amount of time for the edges to appear crispy. The flavors are good and I did not skip the chololate chips. I put them in the fridge to keep them longer; thinking this might actually make them less soft, but it did the exact opposite and the cookies kind of melded into each other. Not a keeper for me because of this, but very happy I tried it out since quinoa is not an every day cookie experience!
Sorry to hear you didn’t enjoy them, Heather! Thank you for your honest review!
Jane R. says
Hi, what can I use instead of hemp seeds?
Hi Jane, you could try flax seeds or more chia seeds. Hope that helps!
Molly says
I made a double batch of these last night, so confident I would love them. Followed the recipe exactly and they turned out beautifully!
I am not a big fan of tahini and considered subbing it out, but didn’t to give the recipe a shot. They are good, but next time I will sub for a peanut or almond butter based on personal preference as the tahini flavor lingers more than I was expecting.
Amazing! Thanks so much for sharing, Molly! xo
Teri says
I just made them and they are falling apart. I wish I’d read the comments first and added more oatmeal as my batter was pretty runny.
Sorry that happened, Teri! Did you wait for them to cool fully before enjoying? How long did you bake them for?
Teri says
This is a follow up to my previous post. I had to bake them for almost double the recommended baking time and they finally got crisp. For some reason my batter was much looser than the pictures, maybe because of my tahini, and I should have added motte oatmeal. Anyway once I got them crispy I was pretty happy with them.
Thank you for the update, Teri! Glad they turned out better the second time around.
Emily says
These cookies are exceptional! I am a breastfeeding mama and have been looking for a healthy cookie to curb my night time hunger. I seriously cannot stop eating them!! I love all of your recipes so much <3
Aw, we’re SO happy you enjoy our recipes, Emily! Thank you so much for letting us know! xo
Carmen says
Made them! Doubled the recipe, under baked them a bit to keep them soft! Used peanut butter instead of tahini, sunflower seeds instead of pumpkin seeds. They were so freaking good!
Amazing! Thank you for sharing, Carmen! xo
Stephanie says
We made one batch yesterday and when we saw how easy and good the cookies came out we made another one right
Amazing! We’re so happy you enjoy the recipe, Stephanie. Thank you for the lovely review! xo
Julia Allen says
These came out really well for me. I used Kirkland mixed nut butter instead of tahini and dried cranberries instead of chocolate chips. Really yummy and no crumbling issues here.
Whoop! Thank you for sharing, Julia! xo
Marcella says
These were very tasty, but thin and crumbly the first time I made them. I didn’t use chocolate chips, but otherwise followed the recipe. I used 365 brand tahini. I just made them again and added an additional 6 tbsp. oatmeal. This batch is thicker and holds together well like a traditional oatmeal cookie. I’m not sure they’re quite as tasty as it did change the flavor a bit. I may try just a 1/4 c. oatmeal next time.
Thank you for sharing your experience, Marcella! Another idea is to bake them a bit longer. Hope that helps for next time!
Carmen says
Do you think I could substitute peanut butter for the tahini??
We think so! Let us know if you try it!
Carrie says
We all loved these, including my 5 and 8 year old who hate everything! I love this recipe, thank you!
Aw, YAY! We’re so happy to hear it. Thank you for sharing, Carrie! xo
Carri says
So so yummy. So so filling. My 4 year old loves them too. 😊
Aw, love that! Thank you for sharing, Carri! xo
Phine says
Delicious cookies! Even without the chocolate chunks ;-) They firmed up just perfect. Tahin taste is delicate subtile. Will make them again with chocolate. Because everything gets better with chocolate. Thanks for the recipe!
Whoop! We’re so glad you enjoyed them, Phine. Thank you for sharing! xo
The Vegan Goddess says
I made these for movie night tonight and it was delicious and a hit!
I happened to have all of the ingredients and it sounded too good not to try it. I love that it doesn’t have flour in it and has so many healthy, natural ingredients. I followed the recipe to a tee and used tahini and, interestingly, the flavor of the cookies reminded me of peanut butter.
A win-win!
Yay! We’re so glad they were a hit for movie night. Thank you for sharing! xo
rachel says
Mine came out great I added some spices and orange zest and used Peruvian chocolate chips a little almond meal and put it in the freezer before baking :) ty for the inspo it was quick to follow
Ooo that sounds amazing! Thank you for sharing, Rachel! xo
Gina says
Any recipe featuring quinoa, tahini and pumpkin seeds–all 3 are oft-used and much-loved ingredients in our home–grabs my attention. Love this recipe.
I subbed flax for chia, used chilled quinoa, and formed the cookies by hand. Once completely cooled, they held together nicely. Many thanks for sharing this inspired recipe, which I will be making often. You are ultra creative!
Thank you so much for your kind words and lovely review, Gina! xoxo
Fuchi Girl says
I just made these but I used cranberries instead of chocolate chips. I ended up adding about 1/4 cup additional oats and I baked them a little longer about 20 to 22 minutes. Mine did not fall apart. These were good and I will definitely make again. Next time I will use chocolate chips.
Amazing! Thanks so much for sharing your experience! xo
Leila says
The flavor is very good and I love the use of quinoa/seeds. Think some dried cranberry would be a good addition. I followed the recipe exactly, but mine kind of fell apart after I baked them. They held her cookie form anfter baking and I let them cool completely, but they crumbled when I picked them up. Any suggestions? I would really like to make them again but if my kids can’t grab and go makes for a mess. Thanks
Sorry that happened, Leila! We’re currently troubleshooting why that’s been an issue for some readers and not others. Someone suggested that perhaps using a cookie scoop vs. shaping with your hands makes a difference? Or perhaps with a more drippy tahini they need more oats? We’ll report back if we can figure out the issue!
Hi Leila, we retested a couple times and are having trouble replicating this issue. Using a cookie scoop and shaping with our hands both worked. These cookies are a little more fragile than a classic cookie, but definitely shouldn’t fall apart. Did the dough look too wet or dry at all? Did you make sure to press down on them before baking? One other idea would be perhaps they needed to bake a little longer?
Linda says
I have not yet made this wonderful sounding recipe. However, after reading the comments, could part of the problem some bakers are having be attributed to quinoa from the fridge vs. warm, freshly made quinoa. Just a thought, but you are the pros.
Hi Linda, thank you for the idea! We’ve had success both ways, but will test again and see what we can find!
Confirmed they work both ways :) We do slightly prefer the version with cooled quinoa from the fridge. Enjoy!
sarah k lippmann says
Made it as is, and I’m in love. I definitely think the scooper mentioned could help but I used my hands and they turned out fine but not perfectly symmetrical. The batter was kind of sticky, so instead of using my hand to flatten them, I used my hand on a paper towel. Worked great! They fell apart somewhat easily after baking but perhaps that’s just the nature of the beast. Will absolutely make again!
Ah, that’s a good idea about the scooper making a difference, Sarah! Thank you for sharing your experience! We’re so glad you enjoyed them.
Hi Sarah, we just tested with a scooper vs. by hand and it only made a slight difference. These are a bit tender, but letting them cool before enjoying (we know, that’s hard!) should help!
sarah k lippmann says
Does it matter if the quinoa is still warm?
Either way works, but we slightly prefer the version with cooled quinoa.
jacquie says
these look awesome! do you think i could swap the maple syrup for something else such as applesauce? or leave it out?
thanks.
jacquie
Hi Jacquie, we wouldn’t recommend leaving it out. Applesauce or mashed banana would likely make them quite tender and fragile, but possibly? Let us know if you do some experimenting!
Heather says
Love these! I subbed flaxseed meal for chia seeds and peanut butter for tahini. I also chopped up the pumpkin seeds so I could give them to my 2.5 year old and she loved them! They are chewy and sweet and delicious and pack a nutritional punch! I’m so glad I had some cooked quinoa in the fridge today!
Aw, yay! We’re so glad she enjoyed them. Thank you for the lovely review and for sharing your modifications, Heather! xo
Kat says
SO good, and approved by my super picky 4 year old! I subbed the tahini with almond butter, added mini chocolate chips, and they were perfect. So tasty, wonderful texture, 100% making again.
Whoop! We’re so glad to hear it, Kat. Thank you for the lovely review! xo
Sylvia says
I made these and followed the instructions to a T as well as the amounts. The cookies did not stay together, spread out quite far on the pan and even fell apart once cooled. Not sure why, any suggestions would be helpful. It’s the only recipe I’ve made of yours that didn’t work lol! Having said that the flavour was good !
So sorry that happened, Sylvia! A couple other readers have reported a similar experience while for others they’ve turned out great. We’re currently trying to troubleshoot what’s causing the difference. Would you mind confirming whether you measured the quinoa after cooking or only before?
Sylvia says
Yes, I measured the Quinoa after it was cooked. When I got home from the gym, I put the cookies back in the oven for 10 minutes and they did get crispier, in fact, may be a bit too crispy. Lol!
Thank you for the follow up, Sylvia! If you’re up for giving them another try, we’d recommend double checking that your baking soda is fresh and if the dough looks more wet/loose than the photos/video, try adding more oats before baking. Hope that helps!
Rose says
Made these cookies this morning and they turned out picture perfect! Didn’t use chia (I hate digging the seeds out of my teeth) so subbed some sunflower seeds. The batter looked too loose to me after mixing, so I added about 1/4 cup more oats. Don’t hate tahini, but don’t love it either, so next time I’ll try using PB. I baked them about 5 minutes longer than the recipe suggests because I like a crunchier cookie. Rotated the pan at about the 13 minute mark.
A delicious, healthy cookie!
Amazing! Thank you so much for sharing, Rose! xo
Ashley Winter says
I made these last night, and honestly seems like it was way too much liquid. The cookies turned out extremely soft and crumbly almost like a granola. I think there either needs to be more chemo, added or more rolled oats, so that they bind together better and they’re not so wet.
Thank you for sharing your experience and sorry the texture wasn’t right, Ashley! It does sound like a couple other readers are having a similar experience, while for others its working great! We’re currently trying to troubleshoot. Could you confirm whether you measured the quinoa after cooking or only before?
Ashley Winter says
Hi!
I cooked & cooled the quinoa and measured as suggested. I followed it to a T but I could see that they had much more wetness to “dry” ingredients. They barely held together and after baking they are more like granola than a cookie.
Thank you for the follow up, Ashley! If you’re up for giving it another try, adding more oats could help. We’ll revisit the recipe and see if we can figure it out!
Hi Ashley, we did a couple retests and the batter being a little wet is normal with these. We’re wondering – did you let them cool fully before enjoying? They are tender from the oven, but firm up as the cool. They’ll still be a little more tender than a traditional cookie, but should definitely hold together when held and be more cookie-like than granola-like! Hope that helps!
Rae says
Looks Delish! Could I use hemp hearts instead of hemp seeds?
Yes, they’re the same thing :)
Julie says
Hi!
What can I use instead of hemp seeds and tahini?
Thanks
Julie
Hi Julie, you could try flax seeds or more chia seeds for the hemp seeds and another nut or seed butter for the tahini. Let us know how it goes!
Rose says
If it were me, I’d sub with some sesame seeds or sunflower seeds and PB.
Nette says
Hi, will peanut butter work instead of tahini?
We think so! Let us know if you try it!
Kia says
Hey, I am sadly allergic to quinoa (last time I got so sick, I thought I had ate something very spoiled) and I was wondering if it is possible to replace it?
They look super good, but I sadly can’t have quinoa.
Hi Kia, we haven’t tested with other grains, but think millet could possibly work. Let us know if you try it!
Rose says
What about amaranth, bulgur, or teff? All precooked, of course and these subs would affect the protein content, but I’ll bet the flavour would still be wonderful.
Amber S says
I’m fresh out of hemp seeds. And recs for a replacement?
Hi Amber, we’d recommend flax seeds or more chia seeds. Hope that helps!
Amber S says
Just made these last night and they’re crazy good. I subbed flax seeds for the hemp hearts, added 1/4c oats, and a tablespoon of almond butter. I baked them an additional 5ish minutes and they’re perfect—not crumbly and so addictive. Thank you!!
Amazing! Thanks so much for sharing, Amber! xo
Zoe says
I made these today. I wasn’t sure how they would turn out but I had all the ingredients on hand and cooked quinoa in the fridge so I thought I would give it a try. It was really tasty and wholesome. I plan to use these as a healthy snack throughout the day. I’ll be making these again, especially when I have leftover quinoa.
We’re so glad you enjoyed them, Zoe! Thank you for the lovely review! xo
maria says
Just made these with a couple of substitutes in case it helps anyone else. Subbed 1/2 tahini with PB fit, and I didn’t have pumpkin seeds so I used walnuts. I also added a scoop of KOS Salted Caramel protein powder. Excellent recipe! The tahini and the oats are a great combo.
Amazing! Thanks so much for sharing, Maria! xo
Carrie says
Yes, I used cooked quinoa! I even made it in the Instant Pot like y’all suggested. 😊
Thank you for letting us know, Carrie! Would you mind sharing what brand of tahini you were using?
One other idea! Did you measure the quinoa after cooking or only before?
Carrie says
I used Prince tahini…but I’m wondering if it could be old baking soda? I’ve never experienced this with baking before, but in researching I learned that baking soda does lose its efficacy. Mine is definitely older than six months.
I scraped all the flattened cookies into a bowl and am eating like granola with yogurt and fruit. Delicious!
Oh that’s an interesting theory! If the cookies didn’t rise, that could definitely be. If you’re up for giving them another try, we’d recommend comparing the dough to the photos/video and if it seems looser/wetter, you can try adding more oats before baking. Hope that helps!
Jen says
These looks great! Any suggestions for a substitute for tahini? Sesame allergy in our house. Thanks!
Hi Jen, another nut or seed butter would work!
Serena Cichocki says
Hi there!
Quick question! If I’m not worried about making these vegan can I use butter instead of tahini? Or what do you suggest?
Thank you so much!
Hi Serena, we haven’t tested them with butter, but think they might turn out too crumbly. Another nut or seed butter would work!
Jessica says
Hi just made these, the flavor and texture are very nice but I am curious if you used a torch on yours so they look evenly golden?
Thanks!
Jessica
Longtime fan
Hi Jessica, we’re so glad you enjoy them! No, we didn’t use a torch. Is it possible you’re using a gas oven or the convection setting?
Eva says
Hi! Just curious, are you suggesting that we NOT use the convection setting? I was always under the impression that convection blows the heat around in the oven, which would help make the cookies more toasty golden brown. But if you suggest not using that, then I won’t, when I make these soon! Thanks. (My rating is based on the recipe and the photos, since I haven’t yet made the cookies, but the page forces me to rate it when asking the question…)
Hi Eva, we were just thinking the convection setting could cause it to be TOO brown/uneven. We don’t typically recommend convection for baking cookies, cakes, etc, but it is great for roasting veggies!
Rose says
I made these this morning and they came out looking exactly like the photos. BUT, I did bake them (in a gas oven, not on the convection setting) for about 5 minutes longer. I also rotated the pan after about 13 minutes.
Jessica says
Thank you. In the end, I didn’t trust and just needed to cook them longer. As always I appreciate your inspiration.
Joy says
Hello – these looks absolutely delightful! Do you have any suggestions as to what I could use in place of the rolled oats? Unfortunately I can’t have oats or any kind. Thank you!
Hi! Possibly quinoa flakes or more quinoa, but we haven’t tested it. Let us know if you try it out!
Cat says
Delicious! I have made some of your other cookies on regular rotation for my little one, and I know he will love this as well!
I made the recipe as written except I pulsed the pumpkin seeds in a food processor to blend smaller pieces into the batter.
Aw, yay! We’re so glad he loves them! Great idea to pulse the pumpkin seeds. Thank you for sharing! xo
Sophia says
I would love to try these! I’m
allergic to oats :( any suggestions on an alternative?
Hi Sophia, possibly quinoa flakes or more quinoa, but we haven’t tested it. Let us know if you do some experimenting!
Rose says
At my bulk food store, they sell barley flakes – this might be a good sub for you?
Sophia says
Thanks to you both. Good suggestions. I’ll report back with what I try!
alycia says
can’t wait to try these, I am out of pumpkin seeds though. Is there any replacement I can use? thanks!
Yes! We think almonds, walnuts, or another nut/seed would work well. Let us know how it goes!
allycia says
I just made with walnuts instead of pumpkin seeds. DELICIOUS!!! so yummy, will definitely be making again.
Yay! We’re so glad you enjoy them, Allycia. Thank you for sharing! xo
Carrie says
This looked and sounded so good so I got right on it…..mine spread and flattened and look NOTHING like the pics! I have double and triple checked the recipe, but I didn’t forget anything. I’m wondering if it was supposed to have baking powder instead of soda??? Please advise! They still taste good just not share worthy, lol!
Oh no! Sorry that happened, Carrie. Baking soda is correct. It sounds like there were not enough dry ingredients for some reason. Confirming you used COOKED quinoa, not uncooked?
ML says
I made these cookies today and I too had a problem with my cookies spreading and being flat. Yes, I used cooked quinoa. They tasted fantastic but just a bit soft. I’m going to make them again (because they are super tasty) and see if I get the same results.
Thank you for letting us know! We’ll do some troubleshooting and see if we can figure out what’s causing that for a few readers. We’re wondering if the brand of tahini and how thick/thin it is could be contributing. Would you mind sharing what brand you used?
Would you also mind confirming whether you measured the quinoa after cooking or before?
Taylor says
The flavor is good but mine turned out very crumbly. I put them back in the oven for a bit and that seemed to help, but I didn’t want to over brown them.
Sorry they were too crumbly, Taylor! Would you mind sharing the brand of tahini you were using?
Hi Taylor, one other idea! Did you let them cool fully before enjoying? They’re tender right out of the oven, but firm up as they cool.
Rose says
I found that once I mixed the batter, it looked a little loose to me, which may have resulted in the issue you had, so I added about 1/4 cup more oats. They turned out perfectly.