Seedy Quinoa Cookies

Today we're making a batch of healthier cookies using cooked quinoa, tahini, seeds, and chocolate chips. You only need 1 bowl. Bakes in 15-20 minutes.

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Course: Breakfast, Snack

Cuisine: celiac, dairy free, gluten free, nut free

Keyword: healthy cookies, quinoa

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 229kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

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

Preheat the oven to 350 F. Line a baking sheet with parchment paper.
In a large mixing bowl, add all ingredients. Stir using a mixing spoon.
Use a cookie scoop or large spoon to portion out cookies. You should get about 9 cookies.
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