Gluten-Free Vegan Seed & Quinoa Cookies

These gluten-free vegan cookies are packed with protein, fiber, and crunch from quinoa and mixed seeds, yet sweetened completely with erythritol. They’re oil-free, sugar-free, and made with shredded zucchini, giving them a moist and chewy texture without any heaviness.
Perfect for an afternoon snack or post-workout energy bite. 

It's clean, satisfying, and lightly sweet with a nutty aroma :)

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Seed & Quinoa Cookies

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Prep time: 10 minutes

Cook time: 18 minutes

Total time: 30 minutes

Servings: 10–12 cookies

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Ingredients

Dry ingredients

• ¾ cup (75 g) rolled oats (certified gluten-free)

• ½ cup (80 g) cooked quinoa, well drained and cooled

• 3 tbsp pumpkin seeds

• 3 tbsp sunflower seeds

• 2 tbsp chia seeds

• 2 tbsp flaxseeds (whole or ground)

• 1 tsp cinnamon

• ½ tsp baking powder

• ½ cup of erythritol

• Pinch of salt

Wet ingredients

• ½ cup (60 g) shredded zucchini, squeezed of excess moisture

• 3 tbsp plant milk (soy, almond, or oat)

• 1 tsp vanilla extract

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Instructions

1. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.

2. Blend half of the oats into a coarse flour. Combine with the remaining whole oats in a large bowl.

3. Add dry ingredients: quinoa, all seeds, cinnamon, baking powder, and salt. Stir well.

4. In another bowl, whisk shredded zucchini, plant milk, and vanilla until the erythritol begins to dissolve slightly.

5. Combine wet and dry mixtures and mix until a thick dough forms. Adjust consistency: add 1–2 tsp milk if too dry, or a sprinkle of oat flour if too wet.

6. Scoop about 1½ tbsp of dough per cookie, place on the tray, and flatten slightly with your fingers or the back of a spoon.

7. Bake for 16–18 minutes, until edges are golden and centers firm.

   
   
   

8. Cool completely on a wire rack. The cookies will crisp up as they cool.

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Notes

• For crispier cookies, flatten them thinner before baking.

• You can toast the quinoa and seeds before mixing for extra flavor.

• Use finely grated zucchini; this way, the texture blends better with oats.

• Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 10 days. They also freeze well. Reheat briefly before serving to restore the crunch.

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Nutritional information (per cookie, approx.)

• Calories: 37 kcal
• Protein: 1.6 g
• Carbohydrates: 8.6 g
• Fat: 1.9 g
• Fiber: 1.1 g

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