Seedy Quinoa Breakfast Cookies

Ingredients

• ¼ cup Cooked Quinoa
• 0.17 cup Rolled Oats
• 0.08 cup Raw Pumpkin Seeds
• 2 tsp Hemp Seeds
• 2 tsp Chia Seeds
• 2 ½ tbsp Tahini
• 1 ½ tbsp Maple Syrup
• 0.08 tsp Baking Soda
• 1 ½ tbsp Dairy-free Semisweet Chocolate Chips

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium mixing bowl, combine the cooked quinoa, rolled oats, pumpkin seeds, hemp seeds, and chia seeds. Stir well to combine.
3. Add the tahini, maple syrup, baking soda, and chocolate chips to the bowl. Stir until fully incorporated. Season with salt to taste.
4. Scoop the dough in roughly 1½ tbsp portions onto the prepared baking sheet. Gently flatten each cookie with the palm of your hand — they will not spread during baking.
5. Bake for 15 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely — they will firm up as they cool.