Seedy Quinoa Breakfast Cookies

• 份量: Yield: 12 cookies
• 准备时间: 10 minutes
• 总时间: 25 minutes

配料

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 tablespoons hemp seeds (hulled)

2 tablespoons chia seeds

1/2 cup tahini (smooth, drippy)

1/4 cup maple syrup (or honey if not vegan)

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1/4 cup semisweet chocolate chips (optional, dairy-free if needed)

步骤

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.

备注

Use drippy tahini for best results. If your tahini is thick, stir in 1–2 teaspoons of warm water before mixing.

For extra crunch, toast the pumpkin seeds before adding.

Store at room temperature for 2–3 days, refrigerate for up to 5 days, or freeze for up to 1 month.