Seedy Quinoa Breakfast Cookies

Ingredients:

• 2/3 cup cooked quinoa
• 1/2 cup rolled oats (gluten-free if needed)
• 1/4 cup raw pumpkin seeds (unsalted)
• 2 tablespoons hemp seeds (hulled)
• 2 tablespoons chia seeds
• 1/2 cup tahini
• 1/4 cup maple syrup
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 cup semisweet chocolate chips (optional, dairy-free if needed)

Instructions:

1. Prepare quinoa: If not already cooked, prepare quinoa according to package instructions.
2. Preheat oven: Preheat oven to 350°F (176°C). Line a baking sheet with parchment paper.
3. Combine ingredients: In a medium bowl, combine quinoa, oats, pumpkin seeds, hemp seeds, chia seeds, tahini, maple syrup, baking soda, sea salt, and chocolate chips. Stir until well combined.
4. Shape cookies: Scoop out dough in 1.5 tablespoon amounts and place on the prepared baking sheet. Gently press with the palm of your hand.
5. Bake: Bake for 14-18 minutes, or until edges are golden brown.
6. Cool: Let cookies cool for 5-10 minutes before transferring to a wire rack to cool completely.

Tips:

• Store leftover cookies in an airtight container at room temperature for up to 2-3 days, in the refrigerator for up to 4-5 days, or in the freezer for 1 month or longer.
• For a nuttier flavor, add chopped walnuts or almonds to the dough.
• To make these cookies vegan, ensure that the chocolate chips and tahini you use are vegan.

Enjoy your delicious and healthy quinoa chocolate chip cookies!