When mornings are too rushed to make a healthful breakfast (we get it!), enter seedy quinoa breakfast cookies! These chewy, satisfying, flippantly sweetened cookies characteristic complete grains and nutrient-packed seeds to maintain you nourished on the go.
Nut-free and meal prep-friendly, these tasty cookies are good for college lunches, snacks, or any time you’re too rushed to make breakfast! Simply 1 bowl and 25 minutes required. Allow us to present you the way!
These breakfast cookies are critically breakfast-worthy! Why? As a result of they’re filled with 5 grams of protein per cookie, wealthy in minerals (howdy, magnesium!), and sweetened with only a contact of maple syrup.
Plus, there’s no flour in sight, only a base of complete grains + seeds: QUINOA, oats, pumpkin seeds, hemp seeds, and chia seeds! And as an alternative of butter, they depend on tahini (sesame seed paste) for complete seedy perfection.
Making these cookies can also be critically easy, particularly once you’ve bought leftover quinoa round that must be used up instantly! Merely stir every thing collectively, form the dough into balls, flatten barely, and bake.
After baking, your cookies will likely be golden brown on the surface and tender and chewy on the within.
We expect you’ll LOVE these quinoa breakfast cookies! They’re:
Straightforward to make
Vegan + gluten-free
& SO scrumptious!
Get pleasure from them any time you want a fast grab-and-go breakfast or snack or are craving a extra healthful cookie. And since they’re nut-free, they’re the right deal with to pack in lunch containers!
Extra Breakfast Cookie Recipes
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Word: recipe up to date 9/15/23 to deal with reader points. Cooking time was elevated from 13-Quarter-hour to 14-18 minutes.
Servings 12 (Cookies)
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- 2/3 cup cooked quinoa (measured after cooking)
- 1/2 cup rolled oats (guarantee gluten-free as wanted)
- 1/4 cup uncooked pumpkin seeds (unsalted)
- 2 Tbsp hemp seeds (hulled)
- 2 Tbsp chia seeds
- 1/2 cup tahini (creamy, drippy // discover our tahini overview right here)
- 1/4 cup maple syrup*
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup semisweet chocolate chips (non-obligatory // guarantee dairy-free as wanted)
Preheat the oven to 350 levels F (176 C) and line a baking sheet with parchment paper. Put aside.
To a medium mixing bowl, add 2/3 cup (124 g) cooked quinoa (regulate quantity if altering default variety of servings). Then add the rolled oats, pumpkin seeds, hemp seeds, and chia seeds and stir properly to mix. Subsequent, add tahini, maple syrup, baking soda, sea salt, and non-obligatory chocolate chips. Stir properly to totally incorporate.
Scoop out dough in 1 ½ Tbsp quantities (we like utilizing this scoop) and place on the ready baking sheet — recipe as written ought to make 12 cookies. You’ll be able to place them shut collectively as they don’t develop. Gently press them with the palm of your hand then bake for 14-18 minutes till the sides are golden brown. Let cookies cool for 5-10 minutes earlier than transferring to a wire rack to cool fully – they will agency up as they cool.
Leftover cookies will maintain in an hermetic container at room temperature for as much as 2-3 days or within the fridge for as much as 4-5 days or freezer for 1 month or longer.
Serving: 1 cookie Energy: 157 Carbohydrates: 11.5 g Protein: 5 g Fats: 11.2 g Saturated Fats: 1.6 g Polyunsaturated Fats: 5 g Monounsaturated Fats: 4.1 g Trans Fats: 0 g Ldl 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