Seedy Quinoa Breakfast Cookies
Ingredients
The base
-
⅔
cup
cooked quinoa
-
½
cup
rolled oats
-
¼
cup
raw pumpkin seeds
-
2
Tbsp
hemp seeds
-
2
Tbsp
chia seeds
The wet ingredients
-
½
cup
tahini
-
¼
cup
maple syrup
The dry ingredients
-
¼
tsp
baking soda
-
¼
tsp
sea salt
-
¼
cup
semisweet chocolate chips
Instructions
- Prepare cooked quinoa if not already done.
- Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine cooked quinoa, rolled oats, pumpkin seeds, hemp seeds, and chia seeds.
- Add tahini, maple syrup, baking soda, sea salt, and optional chocolate chips to the bowl and mix well.
- Scoop out dough in 1 ½ Tbsp amounts onto the prepared baking sheet and gently press them down.
- Bake for 14-18 minutes until edges are golden brown.
- Let cookies cool for 5-10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
12 cookies
Calories
157
Total fat
11.2g
Total carbohydrates
11.5g
Total protein
5g
Sodium
83mg
Cholesterol
0mg
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