Comments on: Seedy Quinoa Breakfast Cookies

By: Support @ Minimalist Baker

Support @ Minimalist Baker — Fri, 27 Oct 2023 21:25:41 +0000

In reply to Marina. Thank you so much for this very helpful review, Marina! We're so glad you're enjoying the recipe! xo

By: Marina

Marina — Fri, 27 Oct 2023 19:17:33 +0000

I recently found out I have a lot of dietary intolerances, so super grateful to find this quick, easy, healthy recipe that doesn’t feel like I’m sacrificing taste. It was so good I actually made it two days in a row. The first time I made it basically as is, though was pretty generous with my measurements and simply added more oatmeal so that they held together better. I also refrigerated the dough quickly after mixing and then once again for 5-10 minutes once I had them ready on pan. They came out perfect. I was surprised by how much the tahini taste dissipated after baking. The second time, I basically doubled the recipe and balanced again with a bit more oats, repeated my refrigeration steps, as I could tell this batch would have likely crumbled. What I noticed to be the biggest difference between the two batches, was on the first batch, I cooked my quinoa perfectly it was almost al dente, with a slight crunch, the second time i accidentally overcooked it and it was very soft, and I think that made the biggest difference to how they held together, but refrigerating really helped with this and they turned out great again. This is a great recipe to add to your repertoire and I’m excited to try to make different variations as well. Thank you again!

By: Support @ Minimalist Baker

Support @ Minimalist Baker — Tue, 24 Oct 2023 20:01:57 +0000

In reply to Lydia. Amazing! Thanks so much for sharing, Lydia! xo

By: Lydia

Lydia — Tue, 24 Oct 2023 16:44:11 +0000

Yum! I’d already started making these before I realized I was out of tahini, so I subbed runny sunflower butter and it worked perfectly. I cooked them for 18 minutes and found they held together well. These will be a regular in our house!