Seedy Quinoa Breakfast Cookies

GFVGVDF
Jump to Recipe
Stack of healthy quinoa breakfast cookies with seeds and oats

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!

Chocolate chips, hemp seeds, rolled oats, quinoa, pumpkin seeds, tahini, salt, chia seeds, and baking soda

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.

Pouring maple syrup into a bowl with quinoa, nuts, seeds, tahini, and chocolate chips

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.

Breakfast cookie dough balls on a parchment-lined baking sheet

After baking, your cookies will be golden brown on the outside and tender and chewy on the inside.

Overhead shot of freshly baked quinoa breakfast cookies

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!

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!

Close-up shot of seeds around quinoa breakfast cookies

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

Chewy, satisfying, wholesome breakfast cookies with quinoa, seeds, and 5 grams of protein per cookie! Vegan, gluten-free, naturally sweetened, and made in 1 bowl in 25 minutes!
Author Minimalist Baker
Print
Stack of seedy quinoa breakfast cookies on a plate
4.74 from 69 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 (Cookies)
Course Breakfast, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days

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

*If not vegan, honey would work in place of maple syrup.
*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.

Nutrition (1 of 12 servings)

Serving: 1 cookie Calories: 157 Carbohydrates: 11.5 g Protein: 5 g Fat: 11.2 g Saturated Fat: 1.6 g Polyunsaturated Fat: 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 IU Vitamin C: 0 mg Calcium: 30 mg Iron: 1.7 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:




    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, you could try more seeds (we’d recommend a little more of each) or quinoa flakes. Let us know if you do some experimenting!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Halle, we think the cookies may have trouble holding together, but let us know if you try it!

  1. Jeanette says

    Hi, these look great! I was wondering if you have thoughts on using cooked millet in place of the quinoa? thanks!

      • Jeanette says

        Hi again, I used cooked millet in place of quinoa and it worked perfectly! I also used almond butter since I was low on tahini. The cookies are so delicious and will be great to take on hikes! Thanks for always providing awesome recipes!

  2. SK says

    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!

  3. Anne-Flore says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you and your family enjoyed them, Anne-Flore. Thank you for the lovely review and for sharing your modifications! xo

  4. Kelsey says

    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!

  5. Kimberly says

    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!

  6. Cindy Rose says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you and your grandchildren enjoy these cookies, Cindy. Thank you for sharing! xo

  7. Elle says

    Can these be made without chia seeds? I cannot tolerate chia seeds. If you’re using chia seeds as egg replacement can I just use an egg? If it’s not an egg replacement I’ll just use more hemp seeds. However in reading all the comments and questions where the cookies fell apart and were crumbly, I wonder if the addition of an egg or two would make them more cohesive.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elle, they aren’t used as an egg replacement in this one, so more hemp seeds might work! Let us know if you try it with egg!

  8. Tricia L says

    These were so easy to make, and taste great, but after putting in an airtight container, they were very soft and mushy and fell apart. Did I not bake them long enough?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tricia, these are more tender cookies, but baking longer can make them more firm. Be sure to also let cool fully before covering.

  9. Krissy says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Krissy. Thank you for the lovely review and for sharing your modifications! xo

  10. Courtney says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoy the cookies and love your creative swaps. Thank you for sharing, Courtney! xo

  11. Kinsey Richards says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed them, Kinsey. Thank you for the lovely review and for sharing your modification! xo

  12. Jack Coleman says

    These are very tasty, but they spread a lot and were very moist to the point of falling apart easily. They did not maintain a cookie form at all. It was more like cupping a bunch of seeds in my palm that were loosely held together by a moist paste. What did I do wrong?
    Thanks!
    Jack

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jack, sorry to hear it didn’t turn out right! We wonder if either the quinoa wasn’t cooked all the way or it had excess moisture for some reason? If that happens in the future, you could try adding more oats or seeds.

  13. Faith A. Tyler says

    Absolutely easy and most of all delicious!

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so happy you’ve had success with our recipes, Faith! Thank you for your kind words and lovely review! xo

  14. Bevan says

    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!

  15. Rebecca says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your kiddos enjoyed them, Rebecca. Thank you for sharing your experience! xo

  16. Allison says

    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!

  17. molly says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for your kind words and lovely review, Molly! Breakfast cookies are the BEST – welcome to the club 🙌

  18. Janet says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Janet! Thank you so much for the kind words and support. We’re so glad cookies are back for you!

  19. Sarah says

    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 :)

  20. Patricia says

    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. . :)

  21. Jessica Langdon says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you and your little enjoy these cookies, Jessica. Thank you for taking the time to leave a review! xo

  22. Karen says

    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

  23. Noel says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad they’re a hit with the whole family, Noel! Thank you for the lovely review! xo

  24. Julie says

    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 ( :

  25. Sue says

    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!

  26. Adrienne says

    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!!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Such great modifications and hacks! Thank you for your kind words and lovely review, Adrienne. We’re so happy to hear you enjoy our recipes! xo

  27. Marina says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you so much for this very helpful review, Marina! We’re so glad you’re enjoying the recipe! xo

  28. Lydia says

    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!

  29. Sara says

    Whenever I make healthy breakfasty cookies like this, I wind up with a container of (very very tasty) clumps. They just do not hold together for me. Any ideas as far as what I could do to make them hold their cookie shape a bit better?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sara, are you letting them cool fully before storing? If not, that would be our top recommendation! Otherwise, using cooled/leftover quinoa and baking the cookies for longer would be our next tips. Hope that helps!

  30. Lauren says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them, Lauren! Thank you for the lovely review and for sharing your modifications! xo

  31. Crystal says

    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!

    • Ellie says

      Lots of coeliacs, including me, are allergic to oats. Would be SO great to have some more truly coeliac friendly GF recipes for the morning which don’t rely on oats :(
      Or, at least, have an adaptation for those avoiding oats

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Ellie, thanks for the feedback! It’s something we’ve become aware of and we do try to add oat-free options when possible. Sometimes the recipe just isn’t what we’re going for without oats. We’ll focus more attention on offering substitutions when possible!

  32. Thea says

    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!

  33. Mayen says

    This recipe looks amazing! I have so many good allergies and have been looking for a granola bar recipe but this seems even better. Instead of oats can I sub quinoa flakes or even flax meal or more hemp seeds?! Quinoa flakes are hard to come by so hopefully I can sub something I already have or easier to find. I’m allergic to oats. Instead of tahini can I sub home made pecan butter? And instead of pumpkin seeds can I sub sunflower seeds?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mayen, the oats will be the most tricky sub, but you could experiment with more seeds (we’d recommend a little more of each) or quinoa flakes. Homemade pecan butter should be totally fine and we think sunflower seeds would be okay too. Let us know how it goes!

  34. Eva says

    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!

  35. Tamara says

    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.

  36. Suzi says

    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.

  37. Brigitta says

    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!

  38. PJ says

    I loved the idea, and tried it – but my cookies came out super duper crumbly. (Even after letting them cool completely.) My tahini was very drippy. Admittedly, I was a bit heavy handed with chia seeds and light handed wit the maple syrup. Should I have added more liquid?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That could work! Chocolate chips add a nice little extra sweetness. They’ll just taste a bit more wholesome with sunflower seeds.

  39. Maria says

    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!

  40. Sarah says

    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!

  41. Kari says

    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!

  42. Seema says

    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!!!!

  43. 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!

  44. 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! ☺️

  45. 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!

  46. 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!

  47. 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.

  48. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  49. 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

  50. 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!

  51. 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.

  52. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Marcella! Another idea is to bake them a bit longer. Hope that helps for next time!

  53. 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!

  54. 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!

  55. 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

  56. 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!

  57. 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.

  58. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        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?

  59. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Linda, thank you for the idea! We’ve had success both ways, but will test again and see what we can find!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Confirmed they work both ways :) We do slightly prefer the version with cooled quinoa from the fridge. Enjoy!

  60. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        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!

  61. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  62. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad she enjoyed them. Thank you for the lovely review and for sharing your modifications, Heather! xo

  63. 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.

  64. 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 !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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!

  65. 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!

  66. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            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!

  67. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

        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!!

  68. 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.

  69. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for letting us know, Carrie! Would you mind sharing what brand of tahini you were using?

      • 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!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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!

  70. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Serena, we haven’t tested them with butter, but think they might turn out too crumbly. Another nut or seed butter would work!

  71. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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…)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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.

  72. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Possibly quinoa flakes or more quinoa, but we haven’t tested it. Let us know if you try it out!

  73. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad he loves them! Great idea to pulse the pumpkin seeds. Thank you for sharing! xo

  74. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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?

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            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.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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.