Saturday, February 24, 2024

Seedy Quinoa Breakfast Cookies – Minimalist Baker Recipes


Stack of healthy quinoa breakfast cookies with seeds and oats

When mornings are too rushed to make a healthful breakfast (we get it!), enter seedy quinoa breakfast cookies! These chewy, satisfying, calmly sweetened cookies characteristic complete grains and nutrient-packed seeds to maintain you nourished on the go. 

Nut-free and meal prep-friendly, these tasty cookies are good for varsity lunches, snacks, or any time you’re too rushed to make breakfast! Simply 1 bowl and 25 minutes required. Allow us to present you the way!

Chocolate chips, hemp seeds, rolled oats, quinoa, pumpkin seeds, tahini, salt, chia seeds, and baking soda

These breakfast cookies are critically breakfast-worthy! Why? As a result of they’re filled with 5 grams of protein per cookie, wealthy in minerals (whats up, magnesium!), and sweetened with only a contact of maple syrup.

Plus, there’s no flour in sight, only a base of complete grains + seeds: QUINOA, oats, pumpkin seeds, hemp seeds, and chia seeds! And as a substitute of butter, they depend on tahini (sesame seed paste) for whole seedy perfection.

Pouring maple syrup into a bowl with quinoa, nuts, seeds, tahini, and chocolate chips

Making these cookies can also be critically easy, particularly once you’ve received leftover quinoa round that must be used up immediately! Merely stir every part collectively, form the dough into balls, flatten barely, and bake.

Breakfast cookie dough balls on a parchment-lined baking sheet

After baking, your cookies will probably be golden brown on the skin and tender and chewy on the within.

Overhead shot of freshly baked quinoa breakfast cookies

We predict you’ll LOVE these quinoa breakfast cookies! They’re:

Satisfying
Healthful
Frivolously sweetened
Straightforward to make
Vegan + gluten-free
& SO scrumptious!

Get pleasure from them any time you want a fast grab-and-go breakfast or snack or are craving a extra healthful cookie. And since they’re nut-free, they’re the right deal with to pack in lunch bins!

When you do that recipe, tell us! Depart a remark, fee it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, mates!

Close-up shot of seeds around quinoa breakfast cookies

Prep Time 10 minutes

Cook dinner Time 15 minutes

Complete Time 25 minutes

Servings 12 (Cookies)

Course Breakfast, Snack

Delicacies Gluten-Free, Vegan

Freezer Pleasant 1 month

Does it preserve? 2-3 Days

Forestall your display from going darkish

  • 2/3 cup cooked quinoa (measured after cooking)
  • 1/2 cup rolled oats (guarantee gluten-free as wanted)
  • 1/4 cup uncooked pumpkin seeds (unsalted)
  • 2 Tbsp hemp seeds (hulled)
  • 2 Tbsp chia seeds
  • 1/2 cup tahini (creamy, drippy // discover our tahini evaluation right here)
  • 1/4 cup maple syrup*
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup semisweet chocolate chips (non-compulsory // guarantee dairy-free as wanted)
  • If you don’t have already got cooked quinoa, put together it at the moment within the Instantaneous Pot or on the stovetop — scant 1/4 cup raw quinoa will yield ~2/3 cup (124 g) cooked.
  • Preheat the oven to 350 levels F (176 C) and line a baking sheet with parchment paper. Put aside.

  • To a medium mixing bowl, add cooked quinoa, rolled oats, pumpkin seeds, hemp seeds, and chia seeds and stir effectively to mix. Subsequent, add tahini, maple syrup, baking soda, sea salt, and non-compulsory chocolate chips. Stir effectively to completely incorporate.

  • Scoop out dough in 1 ½ Tbsp quantities (we like utilizing this scoop) and place on the ready baking sheet — recipe as written ought to make 12 cookies. You may place them shut collectively as they don’t develop. Gently press them with the palm of your hand then bake for 13-Quarter-hour till the perimeters are golden brown. Let cookies cool for 5-10 minutes earlier than transferring to a wire rack to chill utterly.
  • Leftover cookies will preserve in an hermetic container at room temperature for as much as 2-3 days or within the fridge for as much as 4-5 days or freezer for 1 month or longer.

Serving: 1 cookie Energy: 157 Carbohydrates: 11.5 g Protein: 5 g Fats: 11.2 g Saturated Fats: 1.6 g Polyunsaturated Fats: 5 g Monounsaturated Fats: 4.1 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 83 mg Potassium: 137 mg Fiber: 2.9 g Sugar: 4.3 g Vitamin A: 2 IU Vitamin C: 0 mg Calcium: 30 mg Iron: 1.7 mg



Related Articles

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest Articles