Nut-free and meal prep-friendly, these tasty cookies are perfect for school lunches, snacks, or any time you’re too rushed to make breakfast! Just 1 bowl and 25 minutes required. Let us show you how! These breakfast cookies are seriously breakfast-worthy! Why? Because they’re packed with 5 grams of protein per cookie, rich in minerals (hello, magnesium!), and sweetened with just a touch of maple syrup. Plus, there’s no flour in sight, just a base of whole grains + seeds: QUINOA, oats, pumpkin seeds, hemp seeds, and chia seeds! And instead of butter, they rely on tahini (sesame seed paste) for total seedy perfection. Making these cookies is also seriously simple, especially when you’ve got leftover quinoa around that needs to be used up right away! Simply stir everything together, shape the dough into balls, flatten slightly, and bake. After baking, your cookies will be golden brown on the outside and tender and chewy on the inside. We think you’ll LOVE these quinoa breakfast cookies! They’re:SatisfyingWholesomeLightly sweetenedEasy to makeVegan + gluten-free& SO delicious! Enjoy them any time you need a quick grab-and-go breakfast or snack or are craving a more wholesome cookie. And because they’re nut-free, they’re the perfect treat to pack in lunch boxes!
More Breakfast Cookie Recipes
Gluten-Free Vegan Breakfast Cookies Blueberry Muffin Breakfast Cookies (Vegan + GF) Pumpkin Peanut Butter Breakfast Cookies Vegan Everything Breakfast Cookies
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends! Note: recipe updated 9/15/23 to address reader issues. Cooking time was increased from 13-15 minutes to 14-18 minutes.
