Seedy quinoa breakfast cookies are soft, chewy, and naturally sweetened. Packed with quinoa, tahini, and a medley of seeds, they deliver protein, fiber, and healthy fats in every bite. They’re perfect for busy mornings when you want breakfast to be both nourishing and portable.
Direct Answer: Yes, you can bake cookies with quinoa, and they make an energizing, wholesome start to your day.
When I think of mornings in my grandma’s kitchen, I remember the smell of toasted grains and seeds. She always believed that breakfast should be hearty enough to carry you through until lunch, but also comforting — something you’d look forward to. These seedy quinoa breakfast cookies capture that same spirit.
They’re the kind of treat you can bake on Sunday and rely on all week long — chewy, slightly nutty, and just sweet enough. You’ll taste the earthiness of quinoa, the richness of tahini, and the crunch of pumpkin, hemp, and chia seeds. It’s breakfast in cookie form, ready for work, school, or your morning walk with coffee in hand.
Table of Contents
Tools You’ll Need
- Mixing bowl
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire cooling rack
Seedy Quinoa Breakfast Cookies
Sofie NienhausEquipment
- Pizza Stone
Ingredients
Main Ingredients
- 2/3 cup cooked quinoa measured after cooking
- 1/2 cup rolled oats gluten-free as needed
- 1/4 cup raw pumpkin seeds unsalted
- 2 tbsp hemp seeds hulled
- 2 tbsp chia seeds
- 1/2 cup tahini smooth, drippy
- 1/4 cup maple syrup or honey if not vegan
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup semisweet chocolate chips optional, dairy-free if needed
Instructions
- Preheat the oven to 350°F (176°C). Line a baking sheet with parchment paper.
- If you don’t already have cooked quinoa, prepare it now (scant ¼ cup uncooked quinoa yields ~⅔ cup cooked). Let cool.
- In a medium mixing bowl, combine quinoa, oats, pumpkin seeds, hemp seeds, and chia seeds. Stir well.
- Add tahini, maple syrup, baking soda, salt, and chocolate chips if using. Mix until fully combined.
- Scoop out dough in 1½ tablespoon portions, place on the baking sheet, and gently press into discs.
- Bake 14–18 minutes, or until edges are golden brown.
- Let cool on the baking sheet for 5–10 minutes before transferring to a wire rack. Cookies will firm up as they cool.
Notes
Nutrition
Ingredients
- ⅔ cup cooked quinoa (measured after cooking)
- ½ cup rolled oats (use gluten-free if needed)
- ¼ cup raw pumpkin seeds (unsalted)
- 2 tablespoons hemp seeds (hulled)
- 2 tablespoons chia seeds
- ½ cup tahini (smooth, drippy)
- ¼ cup maple syrup (or honey if not vegan)
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup semisweet chocolate chips (optional, dairy-free if needed)
Directions
- Preheat oven to 350°F (176°C). Line a baking sheet with parchment paper.
- Cook quinoa if not already prepared (scant ¼ cup uncooked yields ~⅔ cup cooked). Cool completely.
- In a medium mixing bowl, combine quinoa, oats, pumpkin seeds, hemp seeds, and chia seeds. Stir well.
- Add tahini, maple syrup, baking soda, sea salt, and chocolate chips if using. Mix until dough forms.
- Scoop dough into 1½ tablespoon portions. Place on baking sheet and press lightly into discs.
- Bake for 14–18 minutes, until edges turn golden.
- Cool on sheet 5–10 minutes, then transfer to a wire rack. Cookies firm as they cool.
Yields: 12 cookies
Total Time: 25 minutes
Calories: ~150 each
For People with Diabetes: Sugar Substitutes
For lower glycemic impact, replace maple syrup with monk fruit syrup, erythritol, stevia, or allulose. Avoid honey or agave, as they can spike blood sugar more quickly.
Why You’ll Love Seedy Quinoa Breakfast Cookies
Summary Answer:
These cookies blend taste and nourishment into one. They’re chewy like an oatmeal cookie, yet brimming with protein from quinoa, tahini, and seeds. They’re quick to make, freezer-friendly, and wholesome enough for breakfast.
Who It’s For
- Busy parents who need a grab-and-go breakfast that isn’t loaded with refined sugar.
- Students and professionals who want portable energy for commutes or study sessions.
- Health-conscious eaters seeking a gluten-free, protein-rich alternative to processed snacks.
When to Cook It
- Meal prep Sundays: Bake a dozen and have them ready for the week.
- Before a road trip: Pack a stash for the car so you don’t reach for gas station snacks.
- Afternoon slumps: Pair one with tea or coffee for a balanced pick-me-up.
A Story from My Kitchen
When I first tested these cookies, the aroma of roasted pumpkin seeds and maple syrup reminded me of autumn mornings in my grandmother’s kitchen. She kept glass jars of seeds on the counter — pumpkin, sunflower, flax — each with their own earthy fragrance. She’d sprinkle them into porridge or bread dough, always saying, “A seed carries more than food — it carries life.”
That’s the heart of this recipe. Every seed here — chia, hemp, pumpkin — offers its own burst of nutrition and texture. And the quinoa? It transforms from humble grain into something unexpected: a chewy, protein-packed base that turns a simple cookie into a balanced breakfast.
These cookies aren’t just for filling you up; they remind you that breakfast can be both nourishing and joyful, even on the busiest mornings.
Exploring Variations of Seedy Quinoa Breakfast Cookies
Cookies are endlessly adaptable. Once you’ve mastered the base recipe, you can play with texture, sweetness, and ingredients to suit your pantry or preferences. Here are a few of my favorite spins.
3-ingredient quinoa cookies
Yes, you can make cookies with just quinoa, nut butter, and a sweetener. These minimalist cookies won’t be as hearty as the seedy version, but they’re perfect when your pantry is bare. A mix of cooked quinoa, almond butter, and maple syrup pressed into rounds and baked yields soft, chewy bites of plant-based fuel.
Gluten-free quinoa cookies
These cookies are naturally gluten-free as long as you use certified gluten-free oats. For extra assurance, you can swap oats for shredded coconut or almond meal. The result? A chewy, nutty cookie that keeps its shape beautifully. If you’re baking for a classroom or potluck where gluten allergies are a concern, this adaptation is a lifesaver.
Quinoa flour cookies
Quinoa flour creates a cookie that’s more like a soft breakfast bar — slightly denser and cake-like. If you enjoy baked goods with a tender crumb, replace half the oats in the recipe with quinoa flour. The nutty flavor deepens, and the cookies feel almost like little slices of quinoa bread. Pair with almond flour for balance and extra softness.
Quinoa cookies without oats
Not a fan of oats? You can still enjoy these cookies. Simply replace the rolled oats with ground flaxseeds or almond meal. The texture is a little more delicate, but the flavor turns wonderfully nutty. I often make this oat-free version when I want something closer to a power cookie — nutrient-dense, grain-light, and snack-ready.
Each variation keeps the spirit of the recipe intact: a portable, nourishing cookie that’s as at home in a lunchbox as it is on your breakfast table.
Conclusion
Seedy quinoa breakfast cookies aren’t just cookies — they’re a wholesome habit. Each bite carries the nutty chew of quinoa, the creaminess of tahini, and the crunch of seeds that nourish body and spirit. They remind us that breakfast doesn’t need to be elaborate to be meaningful — it just needs to be thoughtful.
Bake a batch, tuck them into lunchboxes, enjoy them with your morning coffee, or gift a jar to a friend. They’re small but mighty, a symbol of how food can be both practical and deeply satisfying.
Call to Action:
Bake these cookies and share your twist! Did you try the quinoa cookies without oats version? Or swap in quinoa flour? Tell us in the comments — I’d love to see how you make them your own.
For more cozy breakfast inspiration, check out my easy banana oat muffins — another quick bake that fills your kitchen with warmth.
For more health recipes, follow us on Best True Homemade on Facebook and How To Cook Today on Pinterest
FAQs
Can quinoa be had for breakfast replacing oats?
Yes. Quinoa can fully replace oats in porridge, muffins, or cookies. The texture is a bit softer and the flavor nuttier, but it works beautifully. These quinoa cookies without oats are proof you don’t need oats to enjoy a hearty breakfast cookie.
What goes well with quinoa for breakfast?
Quinoa pairs beautifully with:
Seeds and nuts (chia, hemp, pumpkin, almonds) for crunch and protein
Fruit (berries, bananas, apples) for natural sweetness
Dairy or plant-based yogurt for creaminess
In these cookies, pumpkin seeds and tahini complement quinoa’s nutty flavor perfectly.
Is quinoa healthier than oatmeal for breakfast?
It depends. Oats are higher in soluble fiber, which supports heart health and digestion. Quinoa provides all nine essential amino acids, offering more protein per serving. If you want to build muscle or keep energy steady, quinoa is slightly better. If fiber is your focus, oats may edge ahead. Combining both (like in these cookies) gives you the best of both worlds.
Is it okay to eat quinoa for breakfast?
Yes. Quinoa is an excellent choice for breakfast because it’s a complete protein and naturally gluten-free. It keeps you full, stabilizes blood sugar, and pairs well with both sweet and savory toppings. In cookie form, it’s even more convenient — you get the same benefits in a portable bite.