s it possible to freeze seedy quinoa breakfast cookies?

Yes, seedy quinoa breakfast cookies freeze very well. After baking and cooling, place them in an airtight container or freezer bag. They keep their texture and flavor for up to one month. When ready to eat, simply thaw at room temperature or warm them slightly in the oven for a fresh taste.

What can I use instead of tahini in this recipe?

If you don’t have tahini, sunflower seed butter is the best nut-free substitute. It offers a creamy texture and mild flavor. If you don’t need the recipe to stay nut-free, you can also use peanut butter or almond butter, but the taste will shift slightly.

Are these cookies suitable for kids?

Absolutely. Seedy quinoa breakfast cookies are nut-free, lightly sweetened, and filled with wholesome grains and seeds, making them a great option for kids. Their chewy texture and optional chocolate chips also make them appealing for picky eaters.

How can I make these cookies both gluten-free and vegan?

The recipe is already naturally vegan and gluten-free if you use certified gluten-free oats. No eggs, butter, or dairy are needed, and quinoa and seeds provide structure and protein.

Can quinoa cookies be made without adding oats?

Yes, but the texture will change. Oats help bind the cookies and provide chewiness. If you want to skip oats, you can replace them with additional seeds or shredded coconut, but expect a denser cookie.

Is quinoa a good choice for breakfast?

Yes, quinoa is one of the best grains for breakfast. It is a complete protein, naturally gluten-free, and packed with fiber, making it a stronger option than refined grains or sugary cereals.

Which is healthier in the morning, quinoa or oatmeal?

Both are healthy, but quinoa offers more protein while oatmeal is higher in soluble fiber. Combining them, as in seedy quinoa breakfast cookies, provides the benefits of both in one recipe.

What are the best foods to pair with quinoa at breakfast?

Quinoa pairs well with fruits like berries, bananas, and apples, as well as plant-based milks, yogurt, and smoothies. Seedy quinoa breakfast cookies also go perfectly with hot drinks like coffee or tea.

Can quinoa replace oats in a breakfast meal?

Yes, quinoa can replace oats, especially for those who are gluten-intolerant or seeking more protein. However, oats offer a different texture and more soluble fiber, so using both together often gives the best results.

Do quinoa cookies naturally count as gluten-free?

Yes, quinoa is naturally gluten-free, and if you use certified gluten-free oats, seedy quinoa breakfast cookies are safe for people avoiding gluten. Always double-check ingredient labels to be sure.

Seedy Quinoa Breakfast Cookies: 7 Best Healthy Benefits

Name: Seedy Quinoa Breakfast Cookies: The Best Healthy Morning Treat
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Gluten-Free
Ingredients: 2/3 cup cooked quinoa (measured after cooking); 1/2 cup rolled oats (gluten-free if needed); 1/4 cup raw pumpkin seeds (unsalted); 2 Tbsp hemp seeds (hulled); 2 Tbsp chia seeds; 1/2 cup creamy tahini; 1/4 cup maple syrup; 1/4 tsp baking soda; 1/4 tsp sea salt; 1/4 cup semisweet chocolate chips (optional)

Description

Chewy, wholesome, seedy quinoa breakfast cookies made with tahini, oats, and naturally sweetened. Gluten-free, vegan, nut-free, and freezer-friendly!

Ingredients

Scale

2/3 cup cooked quinoa (measured after cooking)

1/2 cup rolled oats (gluten-free if needed)

1/4 cup raw pumpkin seeds (unsalted)

2 Tbsp hemp seeds (hulled)

2 Tbsp chia seeds

1/2 cup creamy tahini

1/4 cup maple syrup

1/4 tsp baking soda

1/4 tsp sea salt

1/4 cup semisweet chocolate chips (optional)

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Instructions

1. Cook quinoa if not already done. Scant 1/4 cup dry yields ~2/3 cup cooked.

2. Preheat oven to 350°F (176°C). Line a baking sheet with parchment.

3. In a bowl, combine quinoa, oats, pumpkin seeds, hemp seeds, and chia seeds.

4. Add tahini, maple syrup, baking soda, sea salt, and chocolate chips (if using). Mix well.

5. Scoop 1.5 Tbsp portions onto tray. Flatten gently with your palm.

6. Bake 14–18 minutes until edges are golden brown.

7. Let cool 5–10 minutes on tray. Transfer to rack to cool completely.

8. Store at room temp (2–3 days), fridge (5 days), or freezer (1 month).

Notes

You can substitute tahini with almond butter or sunflower seed butter.

Cookies can be frozen for up to 1 month or longer.

Optional add-ins: cinnamon, dried cranberries, or chopped nuts (if no allergy concerns).

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: Gluten-Free, Vegan

Nutrition

Serving Size: 1 cookie
Calories: 157
Sugar: 4.3g
Sodium: 83mg
Fat: 11.2g
Saturated Fat: 1.6g
Unsaturated Fat: 9.1g
Trans Fat: 0g
Carbohydrates: 11.5g
Fiber: 2.9g
Protein: 5g
Cholesterol: 0mg