Seedy quinoa breakfast cookies have become my absolute go-to for busy mornings, and I think you’ll love them too! I remember one chaotic Tuesday when I was rushing out the door, completely forgetting breakfast. I grabbed one of these chewy cookies and the combination of the nutty seeds, soft oats, and subtle sweetness from the banana was just perfect. The aroma of cinnamon filled my kitchen as they baked, a comforting scent that always makes me feel prepared. Making these healthy quinoa breakfast cookies is genuinely an easy quinoa breakfast cookie recipe that anyone can master. Let’s get cooking!
Why You’ll Love These Seedy Quinoa Breakfast Cookies
These delightful cookies are a game-changer for your mornings and snacks:
- Incredible taste: A perfect balance of chewy, nutty, and subtly sweet.
- Super quick prep: You can whip up a batch in just 10 minutes!
- Packed with nutrition: Loaded with protein, fiber, and healthy fats from quinoa and seeds.
- Budget-friendly: Uses wholesome, affordable ingredients you likely already have.
- Family-approved: Even picky eaters love these tasty quinoa and seed breakfast cookies.
- Versatile snack: Great for breakfast on the go or an afternoon energy boost.
- Healthy choice: A guilt-free way to satisfy your sweet cravings.
- Easy to make: This simple quinoa and seed breakfast cookies recipe is foolproof.
Ingredients for Your Seedy Quinoa Breakfast Cookies
Gathering your quinoa breakfast cookie ingredients is the first delicious step. These cookies are packed with wholesome goodness, and the variety of seeds provides essential fiber and healthy fats to keep you full. You’ll need 1 cup cooked quinoa, making sure it’s cooled slightly. Then, add 1/2 cup rolled oats for that classic chewy texture. For a gluten-free base, we’re using 1/4 cup almond flour. The stars of the show are the seeds: 1/4 cup pumpkin seeds, 1/4 cup sunflower seeds, 2 tablespoons chia seeds, and 2 tablespoons flax seeds. For natural sweetness and moisture, grab 1/4 cup mashed banana (about half a medium banana) and 1/4 cup unsweetened applesauce. A touch of 2 tablespoons maple syrup enhances the sweetness, while 1 teaspoon vanilla extract adds warmth. Finally, stir in 1/2 teaspoon cinnamon, 1/4 teaspoon baking soda, and a pinch of salt to bring all the flavors together beautifully.
How to Make Seedy Quinoa Breakfast Cookies
Ready to whip up these amazing cookies? Making them is a breeze, and the results are so rewarding. You’ll be enjoying your own homemade seedy quinoa breakfast cookies in no time!
- Step 1: First things first, let’s get that oven ready. Preheat your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper. This prevents sticking and makes cleanup a snap.
- Step 2: In a large bowl, combine all your dry ingredients. This includes the 1 cup cooked quinoa, 1/2 cup rolled oats, 1/4 cup almond flour, 1/4 cup pumpkin seeds, 1/4 cup sunflower seeds, 2 tablespoons chia seeds, and 2 tablespoons flax seeds. Give it a quick stir to distribute everything evenly.
- Step 3: Now, let’s mix the wet ingredients. In a separate small bowl, whisk together the 1/4 cup mashed banana, 1/4 cup unsweetened applesauce, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract until smooth and well combined. This mixture adds sweetness and moisture.
- Step 4: Pour the wet ingredients into the bowl with the dry ingredients. Mix everything together gently until it’s just combined. Be careful not to overmix! Then, stir in the 1/2 teaspoon cinnamon, 1/4 teaspoon baking soda, and a pinch of salt. This is a crucial step in how to make seedy quinoa breakfast cookies that stay tender.
- Step 5: Drop rounded tablespoons of the cookie mixture onto the prepared baking sheet. I like to use a cookie scoop for consistency. Gently shape them into cookies with your hands or the back of a spoon.
- Step 6: Bake for 15-20 minutes. You’re looking for the edges to be a lovely golden brown, and the centers should feel set when gently touched. The aroma will be incredible!
- Step 7: Once baked, let the seedy quinoa breakfast cookies cool on the baking sheet for a few minutes. This helps them firm up. Then, carefully transfer them to a wire rack to cool completely. Following these steps on how to make seedy quinoa breakfast cookies ensures a perfect texture every time.
Pro Tips for the Best Seedy Quinoa Breakfast Cookies
Want to elevate your cookie game? Follow these simple tips for truly amazing results:
- Ensure your quinoa is fully cooked and cooled before mixing; warm quinoa can make the dough too wet.
- Don’t overmix the batter once the wet and dry ingredients are combined; this keeps the cookies tender and chewy.
- For a chewier cookie, press them down slightly on the baking sheet before baking.
- If you don’t have mashed banana, unsweetened applesauce works well, or even mashed sweet potato for a different flavor profile.
What’s the secret to perfect seedy quinoa breakfast cookies?
The key to perfect seedy quinoa breakfast cookies is the balance of moist ingredients like banana and applesauce with the dry components. Not overmixing the batter is crucial for a tender, chewy texture rather than a dense, hard cookie. This simple technique ensures they are the best seedy quinoa breakfast cookies.
Can I make seedy quinoa breakfast cookies ahead of time?
Absolutely! You can prepare the cookie dough up to a day in advance and store it covered in the refrigerator. For longer storage before baking, portion the dough into individual cookies and freeze them on a tray, then transfer to a freezer bag for up to a month. Just bake from frozen, adding a few extra minutes.
How do I avoid common mistakes with seedy quinoa breakfast cookies?
A common mistake is underbaking, which leads to crumbly cookies. Bake them until the edges are golden brown. Another pitfall is overmixing, which can result in tough cookies. Always mix until just combined to maintain that lovely chewy texture.
Best Ways to Serve Your Seedy Quinoa Breakfast Cookies
These versatile cookies are fantastic on their own, but they also pair beautifully with other breakfast favorites. For a truly satisfying start, try serving them alongside a dollop of Greek yogurt or a swirl of almond butter. They make for wonderfully nutritious quinoa breakfast cookies when paired with fresh berries like blueberries or raspberries, adding a burst of freshness. You could even crumble one over your morning oatmeal for an extra boost of texture and flavor. They’re perfect for anyone looking for a healthy breakfast snack with quinoa!
Nutrition Facts for Seedy Quinoa Breakfast Cookies
These nutritious quinoa breakfast cookies are a great way to fuel your day! Here’s a breakdown of what you can expect per cookie, based on the recipe provided:
- Serving Size: 1 cookie
- Calories: 150
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Sugar: 6g
- Sodium: 50mg
- Cholesterol: 0mg
Nutritional values are estimates and may vary based on specific ingredients used in your seedy quinoa breakfast cookies.
How to Store and Reheat Seedy Quinoa Breakfast Cookies
Properly storing these delicious seedy quinoa breakfast cookies ensures they stay fresh and delicious, making them perfect healthy breakfast snacks with quinoa. Once baked, let the cookies cool completely on a wire rack. This step is crucial to prevent any condensation that could make them soggy. Store them in an airtight container at room temperature for up to 3 days. If you need them to last longer, pop them into the refrigerator, where they’ll keep well for up to a week. For even longer storage, these cookies freeze beautifully! Place them in a freezer-safe bag or container, and they’ll be good for about 3 months. To reheat, simply warm them in a toaster oven or microwave for a few seconds until they’re soft and inviting again.
Frequently Asked Questions About Seedy Quinoa Breakfast Cookies
Are these seedy quinoa breakfast cookies vegan?
Yes, they are! The recipe as written is naturally vegan seedy quinoa breakfast cookies because it uses mashed banana and applesauce for binding and sweetness instead of eggs, and maple syrup instead of honey. They are a fantastic plant-based option for a quick breakfast.
Can I substitute ingredients in these quinoa and seed breakfast cookies?
Absolutely! While these are the best seedy quinoa breakfast cookies as is, you can make swaps. For the seeds, feel free to use a mix like hemp seeds or chopped nuts. If you don’t have almond flour, regular oat flour or even all-purpose flour can work, though they might alter the texture slightly. What are seedy quinoa breakfast cookies? They’re essentially wholesome baked treats packed with grains and seeds for a nutritious start!
What are some other healthy breakfast snacks with quinoa?
Besides these cookies, quinoa is incredibly versatile! You could make quinoa overnight oats, quinoa breakfast bowls with fruit and nuts, or even quinoa energy balls. These cookies are just one of many ways to incorporate this powerhouse grain into your morning routine or as a healthy snack.
Variations of Seedy Quinoa Breakfast Cookies You Can Try
Once you’ve mastered the basic recipe, don’t be afraid to get creative with these amazing seedy quinoa breakfast cookies! They’re so adaptable. For a completely vegan seedy quinoa breakfast cookies version, ensure your maple syrup is vegan-friendly and you’re good to go. If you’re a fan of oats, you can easily make these more like oatmeal quinoa breakfast cookies by increasing the rolled oats to 3/4 cup and slightly reducing the almond flour. You could also try adding a tablespoon of cocoa powder for a chocolatey twist or some shredded coconut for an extra tropical flavor. These variations are fantastic for keeping your breakfast routine exciting and delicious!
Print
Seedy Quinoa Breakfast Cookies: 1 Easy Recipe
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Soft and chewy seedy quinoa breakfast cookies, naturally sweetened and packed with protein, fiber, and healthy fats. A perfect grab-and-go breakfast or snack.
Ingredients
- 1 cup cooked quinoa
- 1/2 cup rolled oats
- 1/4 cup almond flour
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 2 tablespoons chia seeds
- 2 tablespoons flax seeds
- 1/4 cup mashed banana
- 1/4 cup unsweetened applesauce
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the cooked quinoa, rolled oats, almond flour, pumpkin seeds, sunflower seeds, chia seeds, and flax seeds.
- In a separate small bowl, whisk together the mashed banana, applesauce, maple syrup, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the cinnamon, baking soda, and salt.
- Drop rounded tablespoons of the mixture onto the prepared baking sheet, shaping them into cookies.
- Bake for 15-20 minutes, or until the edges are golden brown and the centers are set.
- Let the seedy quinoa breakfast cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For gluten-free seedy quinoa breakfast cookies, ensure your oats are certified gluten-free.
- Store these healthy quinoa breakfast cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- These quinoa and seed breakfast cookies can also be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
