When mornings are too rushed to make a healthful breakfast (we get it!), enter seedy quinoa breakfast cookies! These chewy, satisfying, frivolously sweetened cookies function entire grains and nutrient-packed seeds to maintain you nourished on the go.
Nut-free and meal prep-friendly, these tasty cookies are excellent 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 ways!
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 entire grains + seeds: QUINOA, oats, pumpkin seeds, hemp seeds, and chia seeds! And as a substitute of butter, they depend on tahini (sesame seed paste) for whole seedy perfection.
Making these cookies can be critically easy, particularly if you’ve received leftover quinoa round that must be used up instantly! Merely stir every part collectively, form the dough into balls, flatten barely, and bake.
After baking, your cookies will probably 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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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 assessment here)
- 1/4 cup maple syrup*
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup semisweet chocolate chips (elective // 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 cooked quinoa, rolled oats, pumpkin seeds, hemp seeds, and chia seeds and stir nicely to mix. Subsequent, add tahini, maple syrup, baking soda, sea salt, and elective chocolate chips. Stir nicely to completely 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 may place them shut collectively as they don’t increase. Gently press them with the palm of your hand then bake for 13-Quarter-hour till the perimeters are golden brown. Let cookies cool for 5-10 minutes earlier than transferring to a wire rack to chill fully.
Leftover cookies will preserve 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