Description
Healthy quinoa cookies packed with seeds, perfect for on-the-go breakfasts. Gluten-free, vegan, and meal prep friendly.
Ingredients
1 cup cooked quinoa
1 1/2 cups rolled oats
1/4 cup tahini
1/4 cup maple syrup
1 banana, mashed
2 tbsp chia seeds
2 tbsp pumpkin seeds
2 tbsp hemp seeds
1/2 tsp baking soda
1/2 tsp cinnamon
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Mix dry ingredients in a large bowl.
4. In a separate bowl, whisk wet ingredients.
5. Add quinoa to wet mix and stir.
6. Combine wet and dry mixtures.
7. Scoop dough into 2-inch rounds.
8. Flatten slightly and bake for 12–15 minutes.
9. Cool completely before storing.
Notes
Cookies can be frozen pre or post-baking.
Swap tahini with sunflower seed butter.
Add chocolate chips or dried fruit for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 5g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg