If you don't have leftover quinoa, rinse 1/4 cup of uncooked quinoa and combine it with 1/2 cup of water in a pot. Bring to boil, reduce heat, cover, and simmer for about 15 minutes until fluffy.

Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper.

In a medium mixing bowl, combine the cooked quinoa, 1 cup of rolled oats, 1/2 cup of raw pumpkin seeds, 1/4 cup of hemp seeds, and 1/4 cup of chia seeds.

Add 1/2 cup of tahini, 1/4 cup of maple syrup, 1/2 teaspoon of baking soda, and a pinch of sea salt. Stir until blended, then fold in 1/3 cup of semisweet chocolate chips if using.

Using a cookie scoop or 1.5 tablespoons of dough per cookie, drop the mixture onto the baking sheet, flattening each ball slightly.

Bake for 14–18 minutes until edges are golden brown.

Let the cookies cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely.