Seedy Quinoa Breakfast Cookies

I’ve made these every week for months and I can’t stop! I’m addicted. The perfect high-protein snack, dessert, or addition to my egg breakfast. I’ve made loads of modifications depending on what I have on hand, but my successful modifications have included swapping the baking soda out for an egg and honey for maple syrup and you get just about the same consistency as the regular recipe. My friends tease me about my obsession with these “seed cookies” but when they try them, they don’t have much to make fun of anymore! :)

Tasty breakfast cookie! I made them per recipe but plan on trying other additions. The dough was wetter than in the video but they baked fine, not flattening any more. Definitely let them cool a little or they’ll crumble!

Delicious recipe! After reading some comments, I did left the dough in the fridge for a few hours and the cookies were easy to make and they kept their shape beautifully during the cooking. I swapped the tahini for almond butter and added one tbsp of shredded coconut. It is amazing and approuved by my kid and partner! Definitely keeping the receipt in my favorites :)

These were delicious and I added brewers yeast + ground flax to make them more of a lactation cookie and also added collagen powder for added protein! They couldn’t be easier to throw together and I will be making again after this batch is finished!

I make these every week. I like to use cooled leftover red quinoa which has more body and structure than white quinoa. Tahini is good but more often I have peanut butter on hand so I use that. This recipe works fine with a thicker nut butter, you just have to really mix it well. I leave out the chocolate and sub in some pumpkin pie spice. I omit the baking soda as I prefer a crispier, non-cake-like cookie. I smash these fairly flat with a wet palm and bake them about twice as long. I have not had problems with these being delicate or falling apart. These are so good!

I make these for my grandchildren because they can’t take anything nutty to school. They love them, and I do, too! Thanks for a healthy alternative.

I love this recipe and I did make a few substitutions as I did what I had on hand:
Instead of hemp seeds I used flaxseeds and instead of tahini I used peanut butter. I also had to bake a little longer than recommended but they turned out well and I will be making them again in the future. Thank you.

These are the perfect little treat! I made the recipe as-is but subbed buckwheat groats for the hemp hearts because we were out. I also added golden raisins and cranberries. I ran out of steam after mixing the dough in the evening and stuck it in the fridge until the following morning, they baked up beautifully even after a rest in the fridge. This recipe is definitely a keeper, a healthy little snack that’s nice any time of the day. Can’t wait to try different flavors and seeds in them!

These are delicious and so adaptable. I subbed out pumpkin seeds for sunflower seeds because that’s what I had. Will be making on repeat!

Absolutely easy and most of all delicious!

Thanks for such a great recipe, as always.
I enjoy everything cooked from this site, without fail.

Really enjoyed this recipe! I doubled the batch and made a few tweaks based on what was around:
– instead of 4 Tbsp chia seeds I used 2 Tbsp chia and 2 Tbsp ground flax
– used honey instead of maple syrup
– halved the salt because the pepitas I had on hand were already salted
– used half chocolate chips and half craisins
– my tahini was not super runny so I added about a Tbsp of water to the empty jar to scrape up any leftovers and also add the moisture the recipe requires

Next time I’d probably use the full amount of salt even with salted pepitas but that’s a personal taste thing (who doesn’t love an extra hit of salt with chocolate?). The cookies are tasty and wholesome with a great texture and not overly sweet. We will definitely have these on a regular rotation in our house!

These are super, super delicious. I made it with some coconut almond butter I had. My kids and I gobbled them up so fast. I couldn’t send them in there lunches because they are too crumbly though. I added some ground Chia this time around and am hoping they come out a bit less crumbly. A very versatile and delicious recipe. I especially love the texture the quinoa gives, it’s the most nubbly.

These cookies are unreal. There’s a complexity in the flavour and the texture is crispy, chewy perfection. We used raisins. I can’t stop eating them. We added a teaspoon of cocoa at the toddler’s suggestion. Will be making these again and again. Might try them with dried cranberries and white chocolate sometime. Thank you!

Super healthy and delicious! Officially obsessed with the concept of breakfast cookies.

Few adjustments I made: Added an egg, dash of cinnamon and splash of vanilla. I think letting the dough chill in the fridge for a bit is key! Helps the flax, chia and oats soak up moisture. I didn’t have pumpkin seeds so I used walnuts. Thanks for all that you do!

These are surprisingly good! I usually pass on anything called a breakfast cookie looking for something a little more decadent, (assuming there won’t be enough chocolate 😆) but decided to give these a try to bring on an upcoming trip. Really yummy! And I love that they’re a real food kind of snack. After reading the comments, I made only a few adjustments, adding about a tablespoon of ground flax, and some cinnamon. Outstanding! The texture was perfect, crispy edges and chewy inside.

I’m so grateful for this site. I’m in my 60s and I remember when there wasn’t much for people who couldn’t eat gluten, or who were vegan. There were a few cookbooks and so few celiac safe products. Baking anything was pretty much out of the question. Well done you dedicated, creative souls! Now we can have cookies. 🥰It’s a pretty big deal.

I have made these a few times! I never have hemp seeds so I sub flax and works perfectly. They are tasty for breakfast, snack, and even dessert. Easy recipe with ingredients I always have on hand :)

Ellie, almost any grain can be flaked (rolled) like oats: quinoa, barley, corn, wheat, rye. I’ve got to go to the store for chocolate chips, but due to all the RAVE reviews, this recipe will be manifested – and probably disappeared into tummies – by this afternoon. . :)

This recipe is simple, delicious, nutritious and from previous reviews, sounds adaptable! I, however, stuck to the original recipe as I had everything on hand. I baked them on the longer end of the time range, resulting in perfectly browned edges. These are slightly addicting, but thankfully pack a protein punch with its wholesome ingredients! My toddler even approves! Thank you, MB! These will be on our regular rotation!

Yum! I decided to try organic pistachio butter I found at my food coop, instead of the tahini. I also added some cinnamon but otherwise followed your recipe exactly.
Absolutely delicious as a treat with tea that still has chocolate!
Thank you, MB

With the risk of sounding dramatic, these cookies are perfection. We have added butterscotch chips to a few batches instead of chocolate chips and they’re equally as incredible. 100% recommend. My husband, 3 year old, and 1 year old absolutely love them as well.

Thank you so much for this delicious recipe. I had to make some adjustments due to my diet requirements and what I had on hand, but they came out absolutely amazing!! I added an egg, some vanilla, some dried cranberries and some pecans. I swapped ground flax for hemp (I just ran out of hemp!) and I swapped 1/2 cup of almond flour for the oats. They hold together perfectly, the texture and taste is just like a delicious cookie- these just made my whole life better ( :

This was quick and delicious. This recipe is a keeper. I had to make one substitution (almond butter for tahini) as I had none in my pantry and one omission (no pumpkin seeds) because I really wanted to try this today! Per another commenter’s suggestion I put prepared cookies in fridge for 20-30 minutes before baking. Came out great!

These have become a staple in our home. Everybody loves them. I have made a few adjustments over time that work a bit better for us: I use quinoa flakes instead of oats for allergy reasons, use 1/2 almond butter / 1/2 tahini, add vanilla & a touch of almond extract, add about 1.5 T. ground flax to absorb some moisture so that they will store a little better and hold together. I bake ours at 385 until they are nicely browned a little crisp. Have also found that using a parchment paper muffin tin liner over the dough ball and flattening with a glass is fast and efficient. All that said, they were wonderful from the get-go, and we are very grateful for your creativity and generosity in sharing this, and so many other wonderful, recipes! Thank you!!!!!

I recently found out I have a lot of dietary intolerances, so super grateful to find this quick, easy, healthy recipe that doesn’t feel like I’m sacrificing taste. It was so good I actually made it two days in a row. The first time I made it basically as is, though was pretty generous with my measurements and simply added more oatmeal so that they held together better. I also refrigerated the dough quickly after mixing and then once again for 5-10 minutes once I had them ready on pan. They came out perfect. I was surprised by how much the tahini taste dissipated after baking. The second time, I basically doubled the recipe and balanced again with a bit more oats, repeated my refrigeration steps, as I could tell this batch would have likely crumbled. What I noticed to be the biggest difference between the two batches, was on the first batch, I cooked my quinoa perfectly it was almost al dente, with a slight crunch, the second time i accidentally overcooked it and it was very soft, and I think that made the biggest difference to how they held together, but refrigerating really helped with this and they turned out great again. This is a great recipe to add to your repertoire and I’m excited to try to make different variations as well. Thank you again!

Yum! I’d already started making these before I realized I was out of tahini, so I subbed runny sunflower butter and it worked perfectly. I cooked them for 18 minutes and found they held together well. These will be a regular in our house!

Love these! Had to use almond butter instead of tahini and ground chia instead of chia seeds because I needed to use what I had on hand but was really happy with how they turned out. Looking forward to making these again with tahini and chia seeds. I love having this recipe on hand to use up leftover quinoa. Thank you, MB!

These are great! This is the recipe that finally got me to buy chia seeds. I used ground flax seeds instead of the hemp seeds, as suggested by another reviewer. Great flavor, perfect as a mid-morning snack or a quick to go breakfast. Thank you for this, what a find!

Like another commentor, I doubled the recipe because I knew they would be delicious. I subbed part of the chocolate chips to include raisins and dried cranberries which worked well. I also had some trouble with crumbling when trying to remove from my cookie sheets (I used silicone liners instead of parchment paper) but noticed that batch wasn’t quite as golden on the bottom and I think could have used a little more time in the oven. That being said, I had to bake about 15 minutes longer than the directions to get brown edges at all. 5 stars for yum – will definitely make again!

Delicious and easy! My dough was very “wet” before I used my melon baller to form the cookies onto my silpat, so I wasn’t expecting them to form into such nice cookies, but they did! The tahini adds a very nice nutty flavor. I didn’t have enough pumpkin seeds so I added some flax seeds, which didn’t seem to cause any trouble. I’ll definitely make these cookies again! So easy!

I made two versions of this recipe, one for my daughter and one for me.
For her, I subbed tahini with sweet almond butter, left out pumpkin seeds and used milk chocolate chips.
I baked these first, they didn’t hold the shape; they spread and got flat. I still had a bit of mix left, and I added more rolled oats and a bit of out flour (just processed rolled oats) to get a consistency similar to the one in the video. That mix held the shape better. They ended up on the gooey side, but the taste was good.

In the other batch, I subbed maple syrup with a mix of Yacon Syrup and Rice syrup. I added chocolate chips (80% cacao). I added many more rolled oats to this batch, which helped them not spread and keep their shape. Once baked and cooled down, they hold the shape, but I have to treat them with care because they unfold easily.
This batch is less sweet, and I prefer that. I can feel more the quinoa and seeds taste.

I would still like to try adding oat flour instead of so many rolled oats and see how they end. I feel that the flour may help them to not be that fragile after baking.

I like the combination of seeds and quinoa, they add protein and healthy fats, which is a nice balance for a sweet treat.

What an interesting use of quinoa…..in a good way! These are absolutely delicious. Will definitely be making them again. Next time I’ll perhaps cook them a little longer as the ones in the center of the pan were a bit crumbly.

These are perfectly delicious! Absolutely wonderful!

I made these cookies, but I subbed tahini with PB and ,maple syrup for our honey. It was still super delicious. Thanks for an other great GF recipe!

Made these almost a dozen times already! My family devours them!

Made them today after lunch for kid’s afternoon snack but I don’t know if there’ll be any left by then… Very delicious and well-balanced!

These cookies sound good but they actually taste amazing, even better than they look! A fun recipe to make with kids and then serve for an after school snack. We added a little extra maple syrup and skipped the chocolate. I loved the tahini…it adds a different flavor than the more typical peanut butter which keeps things interesting. Such a great recipe!

I made these today and they’re amazing! I followed the recipe, except I omitted chocolate chips and had to bake them for 24 min. The cookies held together, are crispy on the outside and chewy inside. Delicious!

I made these today for breakfast prep for kids. They are so yummy and extremely healthy! I saw your short on youtube(?) and was trying to find the recipe. Most of the other recipes call for all purpose flour 🤢 and I finally remembered what stood out in your recipe for me was your use of quinoa which I needed to add the protein punch! Love it and big thanks. I am going to make these all the time!!!!

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!

OMG these are soooo delicious, filling, and easy to make! Will be on my weekly rotation.

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! ☺️

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!

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!

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.

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

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!

We made one batch yesterday and when we saw how easy and good the cookies came out we made another one right

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.

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.

We all loved these, including my 5 and 8 year old who hate everything! I love this recipe, thank you!

So so yummy. So so filling. My 4 year old loves them too. 😊

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!

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!

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!

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.

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

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!

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!

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.

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!

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.

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.

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.

Yes, I used cooked quinoa! I even made it in the Instant Pot like y’all suggested. 😊

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

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.

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!