Seedy Quinoa Breakfast Cookies

Oh my yum! Delicious and nutritious. I followed the recipe and only altered where I didn’t have the exact ingredient (sunflower seed butter for tahini, flax for hemp). I did bake these a little longer (maybe extra 5min) till the bottoms / edges were golden. Everyone’s oven is different.
Delicious as a snack (I tried one as soon as they cooled) and look forward to sharing for breakfast snacks.

Yum and so healthy! I used carob chips instead of chocolate and added raisins. I used half the maple syrup to cut down the sweetness. They turned out great.

I’m shocked at how much my kids loved these! I had some leftover quinoa and was looking for something to make with it when I came across this recipe. I was out of pumpkin seeds and hemp seeds, so I added chopped pecans instead. I also added a some raisins and dried cranberries and dark chocolate chips. I really loved the texture of these. A lot of healthy cookies have a gummy texture and these ones don’t. Another Minimalist Baker recipe win!

Hi! Thanks for this recipe. My husband and I are doing a detox/cleanse program. Eating majority whole foods plant based. Because of inflammation in the body, No dairy and Meat only 1-2x per week right now. We need to have a high protein, wholesome snack and when he took a bite today he said this tastes like heaven. “Crispy, chewy and doesn’t dissolve in your mouth.” Lol.
I did use a Sun butter and almond butter combo. I also added ground flax seeds instead of hemp seeds and a 1/4 Complement vegan protein powder. I added cacao nibs instead of chocolate chips so yes they aren’t very sweet. I asked him is I should try cinnamon next time and he said maybe a little but don’t change anything else.
This is a huge win so Thank you again for all you do.

Just made these for the first time. I didn’t have chia or hemp seeds so substituted the same amount with ground flax seeds and almond flour. I also added 1/4c more of oats since the dough looked very runny (i think i had extra thin tahini). They turned out great and would definitely make again. Thank you!

I love texture of these delicious healthy cookies. First time I have used cooked quinoa in a cookie and really enjoyed it.

We love this recipe & have made it countless times. I enjoy having a treat that’s as wholesome as they as delicious. We substitute crunchy PB for the tahini, and once baked, we dip them into dark chocolate & refrigerate to harden. This makes them a little less breakfast & a bit more afternoon snack. So delicious!

These are honestly the best breakfast cookies I’ve ever had! Such great wholesome ingredients but tastes like an indulgence. The combo of the chocolate chips, tahini, and maple syrup makes for an amazing flavor. We will be making this again for sure!

Suuuuuper easy to make!!! Loved all the ingredients and substitutes! I had everything in my pantry. Delicious 😋! Thank you for sharing this easy and healthy recipe.

So good! Followed recipe as written with the added chocolate chips. A little hard to scoop and flatten without crumbling, but found if I rinsed my hands with water and rolled into balls/flattened it worked beautifully. They were delicious! Will definitely be making again.

As always another winning recipe !! So easy and delicious, and great way to use up my big bag of quinoa. Thank you!

Perfect balance of crunch and chew! Also super light and ultra yum!!

I don’t eat a vegan or gluten-free diet, so I replaced part of the tahini with an egg, and added a couple tbsp of flour for binding. I ended up cooking the cookies for ~22 minutes, but I think I made them bigger than intended. Cookies turned out yummy and not crumbly at all. They were well received by my 5 yr old and my partner.

I love this recipe—i’ve made these guilt-free cookies a few times. I usually sub some almond butter for half of the tahini and flax seeds for hemp hearts. I also add 1/4c extra oats. So tasty.

These “cookies” are really delicious and my husband loves them. We packed them in the cooler on a roadtrip and they stayed crunchy. However, I probably won’t be making them again. It was a huge, sticky mess to scoop ingredients into balls and flatten them. The balls kept falling apart.

Made these last night and they turned out great. My 3 year old loves them, which is perfect. I didn’t have hemp seeds so added linseeds instead. I completely cooled the cookies and put them in an airtight container, but they have seemed to go soft instead of holding the little bit of crunchiness. They’re still great though without the bit of crunch.

These are the best (breakfast) cookies EVER! Yummy and so nutritious!

I made these and my husband def loved them. My chia seed was ground so I used it that way. I was careful to mix them well and flatten as the recipe called for. I did bake mine for 20 mins. They came out perfect, held together well. Just that perfect combination of slightly sweet with a touch of crunch. Making a double batch next time!!

These are a staple in my house, and we LOVE them. Very adaptable too (just made them a few minutes ago with sun butter because we didn’t have enough tahini). Thank you for another amazing recipe!!!

I hate to admit it but I’m a bit of a picky eater. So, I was skeptical about making a quinoa cookie. Oh my, was I wrong. So tasty! I will definitely make these again. I added chocolate chips this time. I think next time, I might try cranberries or raisins instead. Chocolate chips would be a little too sweet, even for me, first thing in the morning.

I have made this recipe a few times and I love it. My kid loves it too and it has so many good nutrients. Thanks for sharing healthy breakfast ideas.

Truly one of the worst cookie recipes I’ve tried. There is nothing to really “bind” the cookies together. Basically turned into crumbly granola. Flavours good, but not cookie material. Maybe if you pre-soaked the chia seeds it could add more glue structure.

I’ve made these twice in two variations– both times I cut the maple syrup in half and the first time otherwise followed the recipe. I loved the texture and they held up beautifully. The second time, I subbed all natural peanut butter for the tahini. It was delicious, and made a softer cookie with less of a crunch texture. Enjoyed it both ways and will be making again… the 3rd round I might try half tahini, half peanut butter and see what that does. Thanks for a great recipe!

The flavor of these cookies is delicious. Addictive. But I did find the cookie fell apart easily. A bit messy. Wondering what I could add as a better binding agent. Still very yummy and super easy to throw together.

Love these easy to make cookies. Came in handy for my daughter birthday snack at school, where several kids had various allergies. Thanks so much

These are AMAZING!!! 10 stars! (As long as you’re a tahini fan). My kids and I love making these together and enjoying these for breakfast or as a snack. They whip up so fast, now we always make a triple batch at a time. I tend to prefer to sub date syrup for maple syrup since it’s slightly less processed and find it tastes just as great. THANK YOU for all of your amazing recipes!