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.
Megan says
If the tahini taste is a bit overpowering, is there a dipping sauce that you could recommend for these?
Hi Megan, sorry the tahini is overpowering! You could dip in melted semi-sweet chocolate which would add some sweetness.
Natasha says
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!
Lovely! Thank you for sharing, Natasha! xo
leora says
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.
Thank you for sharing, Leora! We’re glad you enjoyed the flavor! We’d suggest baking longer and letting them cool fully if you didn’t already. If you wanted to experiment with a binder, perhaps try flaxseed meal or chia seeds. Hope that helps!
Liza says
What could you substitute for oats that is gluten free? They don’t react well in my stomach.
Thanks!!
Hi Liza, you could try more seeds (we’d recommend a little more of each) or quinoa flakes. Let us know if you do some experimenting!
Barb Bana says
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
We’re so glad these cookies were enjoyed by all! Thank you for sharing, Barb! xo
Emily says
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!
Whoop! We’re so glad you and your kids enjoy these cookies, Emily. Thank you for your kind words and lovely review! xo
Steph says
What do you think of subbing sunflower seed butter for the tahini, 1:1?
Hi Steph, that should work! It may turn the cookies slightly green from the reaction with the baking soda, but texturally and taste-wise it would be fine :)