Name: Seedy Quinoa Breakfast Cookies Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
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); 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)

Jump to Recipe· 4.5 from 9 reviews

If you’re looking for a breakfast treat that’s both wholesome and wonderfully satisfying, I can’t recommend this Seedy Quinoa Breakfast Cookies Recipe enough. These little powerhouses pack in the goodness of seeds, quinoa, and just a touch of sweet maple syrup, making them an ideal grab-and-go option to fuel your mornings. Trust me, once you try them, you’ll wonder how you ever started your day without these nutrient-rich cookies.

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Why This Recipe Works

Nutritionally Dense: Combining quinoa and a medley of seeds makes these cookies a powerhouse of protein, fiber, and healthy fats to keep you energized.
Simple Ingredients: You probably already have most of these pantry staples, making prep quick and easy without any need for fancy or processed items.
Customizable Flavor: The optional chocolate chips or swapping maple syrup for honey let you tweak sweetness levels exactly how you like it.
Perfect Texture: The mix of chewy oats, crunchy seeds, and soft quinoa results in a cookie that’s hearty without being dry or crumbly.

Seedy Quinoa Breakfast Cookies, healthy breakfast cookies, quinoa snack recipe, nutritious morning treats, seed-filled breakfast cookies - There are several round cookies with a rough texture on a baking sheet lined with parchment paper. The cookies are golden brown with visible small dark brown chocolate chips, black and green seeds, and light grains mixed throughout. A woman's hand with thin rings is holding one cookie at the bottom right corner. To the right side of the baking sheet, some seeds and chocolate chips are scattered on a white marbled surface, along with two small white bowls filled with black seeds and green pumpkin seeds, and a small spoon with light seeds. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Seedy Quinoa Breakfast Cookies Recipe really lies in the harmony of wholesome ingredients. Each component contributes texture, nutrition, and flavor to create a cookie that’s as delicious as it is nourishing. When you’re shopping, look for gluten-free oats if you need that option, and opt for raw or unsalted seeds to control the saltiness and preserve freshness.

Seedy Quinoa Breakfast Cookies, healthy breakfast cookies, quinoa snack recipe, nutritious morning treats, seed-filled breakfast cookies - Flat lay of cooked fluffy quinoa grains in a simple white ceramic bowl, a small pile of rolled oats on a white ceramic plate, raw pumpkin seeds scattered neatly on a white ceramic dish, a small white bowl filled with hulled hemp seeds, a small white bowl holding shiny black chia seeds, creamy thick tahini in a small white bowl showing a drippy texture, a small white bowl of golden maple syrup, a pinch of sea salt grains arranged delicately on a white ceramic spoon-shaped dish, a small heap of semisweet chocolate chips on a white ceramic plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cooked quinoa: Brings earthy flavor, protein, and moisture to the dough, preventing dryness.
Rolled oats: Provide a chewy backbone and help the cookies hold their shape while adding fiber.
Raw pumpkin seeds: Add crunch, a hint of nuttiness, plus zinc and magnesium.
Hemp seeds: Small but mighty, these contribute omega-3 fatty acids and a subtle nutty taste.
Chia seeds: Act as a natural binder due to their gelatinous quality when mixed with wet ingredients.
Tahini: Moistens the dough with a rich, creamy texture and adds a unique depth of flavor.
Maple syrup: Naturally sweetens the cookies without refined sugars and adds caramel notes.
Baking soda: Lightens the texture just enough to prevent density without making it cakey.
Sea salt: Enhances all the flavors and balances the sweetness.
Semisweet chocolate chips (optional): For that melty bit of indulgence, you can choose dairy-free to keep it vegan-friendly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’ve played around a lot with this Seedy Quinoa Breakfast Cookies Recipe, and honestly, the fun is in making it your own. Whether you’re double-dipping into chocolate chips or mixing in some dried fruit, these little tweaks really let you match the cookies to your personal breakfast cravings or dietary needs.

More sweetness: I sometimes add an extra tablespoon of maple syrup or a handful of raisins to satisfy my sweet tooth in the morning.
Nut allergy friendly: If you avoid nuts, this recipe is already great as it relies on seeds, so stick to this mix without worries.
Spiced up: A dash of cinnamon or pumpkin pie spice gives it a cozy, autumnal flavor that I love during cooler months.

Step-by-Step: How I Make Seedy Quinoa Breakfast Cookies Recipe

Step 1: Prepare your quinoa

If you don’t have cooked quinoa handy, don’t worry — it’s super simple to make. I usually cook about 1/4 cup dry quinoa in a saucepan or Instant Pot, which yields roughly 2/3 cup cooked needed for this recipe. Just rinse the quinoa first, then simmer it in double the amount of water until the grains are tender and water absorbed, about 15 minutes. Let it cool before mixing it with the other ingredients. This step ensures your cookies won’t be dry and gives them that lovely chewy burst.

Step 2: Mix the dry ingredients

In a medium bowl, combine the rolled oats, pumpkin seeds, hemp seeds, and chia seeds with the cooked quinoa. Give it a good stir so everything is evenly distributed — you don’t want any clumps of seeds or oats that don’t get mixed in. This part is kinda like prepping the canvas for your tasty masterpiece.

Step 3: Add the wet ingredients and flavors

Next, add your tahini, maple syrup, baking soda, sea salt, and if you’re feeling playful, the chocolate chips. I love using creamy tahini here because it lends just the right amount of moisture and richness, and the maple syrup makes the cookies pleasantly sweet but not overpowering. Stir everything together until it’s a cohesive dough — it’ll be a bit sticky but easily scoopable.

Step 4: Shape and bake with care

Using a 1 ½ tablespoon scoop (I swear by mine), scoop the dough onto a parchment-lined baking sheet. These cookies don’t really grow much in the oven, so you can place them close together. Don’t forget to gently press each cookie down with your palm to get that classic cookie shape! Bake at 350°F (176°C) for 14 to 18 minutes until the edges turn golden — that’s your cue they’re done. Let them cool on the tray five to ten minutes (they’re fragile hot!) and then move to a wire rack. Cooling is crucial because the cookies firm up and develop their perfect texture as they rest.

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Pro Tips for Making Seedy Quinoa Breakfast Cookies Recipe

Cook quinoa in advance: I always make quinoa the night before to save time in the morning — it keeps well in the fridge for a few days.
Press cookies firmly: Pressing the dough before baking helps prevent crumbling and lets seeds stick together for a sturdier bite.
Experiment with seed blends: I’ve found that switching pumpkin seeds for sunflower seeds can change the flavor nicely without losing crunch.
Don’t skip cooling: Trying to eat the cookies right out of the oven almost guarantees breakage — patience is key for perfect texture.

How to Serve Seedy Quinoa Breakfast Cookies Recipe

Seedy Quinoa Breakfast Cookies, healthy breakfast cookies, quinoa snack recipe, nutritious morning treats, seed-filled breakfast cookies - A stack of five thick cookies sits on a white plate with a black rim, each cookie showing a rough texture with visible pieces of chocolate chips, seeds, and grains in golden brown tones. The cookies are dense and bumpy, with darker brown chocolate chips scattered throughout. The plate is placed on a wooden board with some seeds spilling onto the light beige surface around it. In the background, a white marbled texture surface and a blurred glass milk bottle add softness to the scene. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping my cookies with a light spread of almond butter or a drizzle of homemade yogurt on the side — it balances the seediness with creamy smoothness. Sprinkling a little extra hemp or chia seeds on top before baking also makes them look Instagram-worthy and boosts nutrition.

Side Dishes

Pair these cookies with fresh fruit like sliced bananas or berries, or a warm mug of herbal tea or coffee. Sometimes, I’ll even serve them alongside a smoothie bowl for an extra filling breakfast spread.

Creative Ways to Present

For brunch gatherings, I arrange these cookies stacked with banana slices and small dollops of coconut yogurt between layers, dusted with a bit of cinnamon. It makes a simple cookie feel festive and inviting — your guests will be impressed even if you keep it low-key.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store my leftover cookies in an airtight container at room temperature for up to 2-3 days. If I want them to last longer, the fridge is my go-to, where they stay fresh for around 4-5 days without hardening too much.

Freezing

These breakfast cookies freeze beautifully. I portion them individually on a baking sheet first, freeze until solid, then transfer them to a freezer bag to avoid clumping. Frozen, they keep for a month or more and thaw quickly when you want a quick bite.

Reheating

I’ve found the best way to reheat is popping a frozen or refrigerated cookie in the toaster oven or regular oven at 300°F for 5–7 minutes — this brings back the softness and that fresh-baked feel without making them mushy.

FAQs

Can I make these cookies gluten-free?

Absolutely! Just be sure to use certified gluten-free rolled oats. The quinoa and seeds are naturally gluten-free, making this recipe perfect for anyone avoiding gluten.
Do I have to use tahini? Can I substitute it?

Tahini adds a unique nuttiness and moisture, but you can substitute it with almond butter or sunflower seed butter if you prefer. Just watch the consistency — you want the dough to be sticky but manageable.
Are these cookies suitable for vegans?

Yes, when you use maple syrup instead of honey and ensure optional ingredients like chocolate chips are dairy-free, these cookies are vegan friendly and delicious.
How do I prevent these cookies from crumbling?

Make sure to press the cookies firmly before baking and let them cool completely on a wire rack. This step helps them to firm up nicely and hold together well.
Can I add other mix-ins like nuts or dried fruits?

Definitely! Feel free to add chopped nuts or dried fruit like cranberries or raisins to customize your cookies — just keep the total dry ingredients balanced so the dough doesn’t get too wet or crumbly.

Final Thoughts

This Seedy Quinoa Breakfast Cookies Recipe has become a staple in my kitchen because it’s quick to whip up, utterly nourishing, and flexible enough to suit any morning mood. Whether you’re rushing out the door or savoring a slow weekend breakfast, these cookies fit right in. I hope you enjoy baking and snacking on them as much as I do — your mornings deserve to start this good!