If you’re not using pre-cooked quinoa, begin by cooking it according to the package instructions. Rinse 1 cup of quinoa under cold water, add it to a saucepan with 2 cups of water, and bring to a simmer. Cover and cook for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Allow it to cool slightly before using in your Seedy Quinoa Breakfast Cookies.

While your quinoa is cooling, preheat your oven to 350°F (176°C). Line a baking sheet with parchment paper.

In a medium mixing bowl, combine the cooked quinoa, rolled oats, raw pumpkin seeds, hemp seeds, and chia seeds. Stir until evenly dispersed.

Incorporate the wet ingredients into your dry mixture. Add tahini, maple syrup, baking soda, and sea salt to the bowl. Mix until you have a cohesive dough. Fold in semisweet chocolate chips if using.

Using a cookie scoop or a tablespoon, scoop about 1½ tablespoons of dough onto your prepared baking sheet. Space each cookie about 2 inches apart. Gently flatten each mound of dough with your palm.

Place the baking sheet in the preheated oven and bake for 14 to 18 minutes, looking for golden brown edges. Once done, remove from the oven and let cool for 5-10 minutes.

Transfer the cooled cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 2-3 days, or freeze for longer-lasting enjoyment.