If you do not already have cooked quinoa, prepare it at this time in the Instant Pot or on the stovetop — scant ¼ cup uncooked quinoa will yield ~⅔ cup (124 g) cooked.

Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Set aside.

To a medium mixing bowl, add ⅔ cup (124 g) cooked quinoa (adjust amount if altering default number of servings). Then add the rolled oats, pumpkin seeds, hemp seeds, and chia seeds and stir well to combine. Next, add tahini, maple syrup, baking soda, sea salt, and optional chocolate chips. Stir well to fully incorporate.

Scoop out dough in 1 ½ Tbsp amounts (we like using this scoop) and place on the prepared baking sheet — recipe as written should make 12 cookies. You can place them close together as they don’t expand. Gently press them with the palm of your hand then bake for 14-18 minutes until the edges are golden brown. Let cookies cool for 5-10 minutes before transferring to a wire rack to cool completely – they'll firm up as they cool.

Leftover cookies will keep in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to 4-5 days or freezer for 1 month or longer.