Quinoa Tahini Seed Cookies

Ingredients:

• Cooked quinoa: 2/3 cup (124 g), measured after cooking
  (from about 1/4 cup / 43 g dry quinoa)
• Rolled oats: 1/2 cup (40 g)
• Raw pumpkin seeds (unsalted): 1/4 cup (30 g)
• Hemp seeds (hulled): 2 Tbsp (20 g)
• Chia seeds: 2 Tbsp (24 g)
• Tahini (sesame seed butter): 1/2 cup (128 g)
• Maple syrup: 1/4 cup (80 g)
• Baking soda: 1/4 tsp
• Sea salt: 1/4 tsp
• Semisweet chocolate chips: 1/4 cup (45 g)

Directions:

1. Cook the quinoa:
   
   1. Rinse 1/4 cup (43 g) dry quinoa under cold water using a fine-mesh strainer.
   2. Add the rinsed quinoa to a small saucepan with 1/2 cup (120 ml) water.
   3. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, until all liquid is absorbed.
   4. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
   5. Measure out 2/3 cup (124 g) cooked quinoa and let it cool slightly before using.
2. Prepare for baking:
   
   1. Preheat the oven to 350°F (176°C).
   2. Line a baking sheet with parchment paper and set aside.
3. Mix the dough:
   
   1. In a medium mixing bowl, add the cooked quinoa, rolled oats, pumpkin seeds, hemp seeds, and chia seeds.
   2. Stir until evenly combined.
   3. Add the tahini, maple syrup, baking soda, sea salt, and chocolate chips, then stir well until a thick, sticky dough forms and all ingredients are fully incorporated.
4. Shape the cookies:
   
   1. Scoop the dough into 1½-Tbsp portions (about 30-35 g each) and place on the prepared baking sheet.
   2. The recipe makes about 12 cookies.
   3. Gently press each cookie down with the palm of your hand. They will not spread much, so they can be placed close together.
5. Bake:
   
   1. Bake for 14-18 minutes, until the edges are lightly golden.
   2. Remove from the oven and let cookies cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
   3. Cookies will firm up as they cool.

• Store in an airtight container at room temperature for 2-3 days
• Refrigerate for 4-5 days
• Freeze for up to 1 month or longer