Seedy Quinoa Cookies
Level
Easy
Time
30 Min
Serves
9
Published April 21, 2024 by Dr. Stephanie Gray, DC
This post may contain affiliate links.
I hope you’ll try my super delicious Seedy Quinoa Cookies. I love these so much. These cookies are made with healthy ingredients- cooked quinoa, tahini, unsweetened coconut and 3 different types of seeds- hemps seeds, pumpkin seeds and chia seeds. I added chocolate chips (not as healthy- but only 1/4 cup for the whole batch). Omit if you’re avoiding refined sugars.
Quinoa is often mistaken for a grain, but it’s technically a seed. It comes from a plant grown in South America. It’s rich in nutrients. I love it because it’s gluten free and is very versatile. It’s good in salads, soups, stir-frys and baked goods.
Cookies should ALWAYS be made in a home kitchen, not a factory. If you want to eat a cookie- go ahead! but be sure to make it yourself.
Today’s store bought cookie is nothing but ultra-processed junk. Cookies used to be made with simple ingredients. The cookies people used to make had simple ingredients. Even if they were full of sugar they were still much healthier than any cookie made in a factory today. The modern factory made, store bought cookie has at least 20 ingredients- and you wouldn’t find 90% of the ingredients in your own personal kitchen. They are almost always made with refined flours, multiple types of sugars (everything from rice syrups, corns syrups, glucose-fructose, white sugar, brown sugar, and the list goes on and on…) toxic seed oils (canola or soybean oil, hydrogenated palm oils), plus there are the food additives that are known to cause gut inflammation and stimulate appetite.
These Seedy Quinoa Cookies have less than 2 tsp of sugar/cookie and 6 grams of protein. The challenge is not to eat the whole batch at once!
These cookies are not only gluten free, they are dairy free, nut free, but full of taste!
For other great snacks, check out these other recipes:
Banana Coconut Chocolate Chip Cookies
Why you will LOVE these Seedy Quinoa Cookies
- Nutrient -dense ingredients like quinoa, coconut, pumpkin seeds, chia seeds, and hemp seeds, these cookies offer a delicious way to sneak in essential vitamins, minerals, and antioxidants.
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Protein-packed: Thanks to the quinoa, hemp seeds, and pumpkin seeds, these cookies provide a satisfying dose of plant-based protein, making them a great option for anyone looking to boost their protein intake.
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Fibre-rich: With ingredients like quinoa and chia seeds, these cookies are loaded with fibre, which helps promote digestive health, keeps you feeling full longer, and stabilizes blood sugar levels. Each cookie has 4 grams of fibre.
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Gluten-free: These cookies cater to those with gluten sensitivities or celiac disease, allowing everyone to indulge in a tasty treat without worry. But even if you don’t have a gluten intolerance, studies show gluten can promote a leaky gut in all people. Everyone should cut back.
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Healthy fats: The combination of coconut, pumpkin seeds, and hemp seeds provides healthy fats like omega-3s and medium-chain triglycerides (MCTs), which support heart health and brain function.
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Texture galore: With a mix of crunchy pumpkin seeds, chewy quinoa, and soft chocolate chips, these cookies boast a delightful texture that’s sure to please the palate.
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Easy to make: With simple ingredients and straightforward instructions, these cookies are a breeze to whip up, making them perfect for busy schedules or spontaneous baking sessions
- A healthier WHOLE FOOD cookie that you can feel good about eating.
- Gluten free, dairy free, nut free!
- They freeze nicely so you can eat them on demand
What equipment do you need?
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1 large mixing bowl
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1 mixing spoon
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1 cookie scoop or spoon
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1 Large baking shee
What ingredients do you need?
- 2/3 cup cooked quinoa see note below
- 1/2 cup unsweetened coconut flakes
- 1/2 cup tahini
- 2 tbsp chia seeds
- 2 tbsp hemp seeds
- 1/4 cup raw pumpkin seeds
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1 egg
- 1/4 cup maple syrup
How to Store these Seedy Quinoa Cookies?
Store cookies in an airtight glass container. They are ok on the counter for a couple days but after that they should be refrigerated. Should be eaten within 5 days.
These cookies freeze well.
Seedy Quinoa Cookies
Equipment
-
1 large mixing bowl
-
1 mixing spoon
-
1 cookie scoop or spoon
-
1 Large baking sheet
Ingredients
- 2/3 cup cooked quinoa see note below
- 1/2 cup unsweetened coconut flakes
- 1/2 cup tahini
- 2 tbsp chia seeds
- 2 tbsp hemp seeds
- 1/4 cup raw pumpkin seeds
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1 egg
- 1/4 cup maple syrup
Instructions
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Preheat the oven to 350 F. Line a baking sheet with parchment paper.
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In a large mixing bowl, add all ingredients. Stir using a wooden spoon.
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Use a cookie scoop or large spoon to portion out cookies. You should get about 9 cookies.
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Bake in oven for about 15-20 minutes. Edges should be light brown.
Notes
If you do not already have cooked quinoa, 1/4 cup of uncooked quinoa will yield about 2/3 rd cup cooked quinoa.
Substitutions:
Substitute gluten free oats for unsweetened coconut.
Substitute runny natural peanut butter for tahini.
Substitute honey for maple syrup.
Nutrition
I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.
Tried this recipe? Mention @drstephanieskitchen or #drstephanieskitchen on social media