Description
These seedy quinoa breakfast cookies are soft, chewy, and packed with protein, fiber, and healthy fats. Naturally sweetened and gluten-friendly, they are the perfect grab-and-go breakfast or snack. Bake a dozen in under 30 minutes for a wholesome start to your day. These cookies are a nourishing, make-ahead breakfast option that balances flavor with nutrition.
Ingredients
Scale
- 1 cup cooked quinoa
- 1/2 cup rolled oats
- 1/4 cup almond flour
- 1/4 cup chopped dates
- 2 tablespoons chia seeds
- 2 tablespoons flax seeds
- 2 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds
- 1/4 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the cooked quinoa, rolled oats, almond flour, chopped dates, chia seeds, flax seeds, pumpkin seeds, and sunflower seeds. These are your seedy quinoa breakfast cookie base ingredients.
- In a separate small bowl, whisk together the maple syrup, unsweetened applesauce, vanilla extract, cinnamon, and salt. This is your wet ingredient mixture for the seedy quinoa breakfast cookies.
- Pour the wet ingredients into the dry ingredients. Mix everything together until well combined. This mixture will form your healthy quinoa breakfast cookie dough.
- Drop rounded tablespoons of the dough onto the prepared baking sheet. Gently flatten each cookie with your fingers or the back of a spoon.
- Bake for 12-15 minutes, or until the edges are lightly golden brown. These seedy quinoa breakfast cookies should be slightly soft in the center.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your homemade seedy quinoa breakfast cookies.
Notes
- Ensure your quinoa is fully cooled before mixing it into the cookie dough.
- You can substitute other seeds like hemp seeds or sesame seeds for a variation in your seedy quinoa breakfast cookies.
- For a gluten-free option, ensure your oats are certified gluten-free.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg