Make sure to prepare your cooked quinoa ahead of time so it can cool down.  Simply follow the instructions on the package.  I do it on the stovetop, a scant 1/4 cup of uncooked quinoa should yield about 2/3 cup (124g) of cooked quinoa.  I bring the water and quinoa to a boil, reduce to a low simmer, cover, and cook for around 15 minutes or until the water is absorbed. 

Preheat the oven to 350 F (~180C) and line a baking sheet with parchment paper. 

In a medium mixing bowl, add the cooked quinoa, oats, ground flaxseed (or oat flour), pumpkin seeds, hemp seeds, and chia seeds.  I like to put my oats and pumpkin seeds in a food processor and just give it a couple quick pulses to break them up.  Stir well to combine.

Add the tahini, maple syrup, baking soda, sea salt, and stir well to fully incorporate.  Depending on how runny your tahini is, you may need to add a tiny bit more oats (or oat flour) to get it to hold together.  It will still be pretty wet, but shouldn't be runny.  Then stir in the chocolate chips.

Scoop out dough in small amounts (I use a #40 small ice cream scoop, this one) and place on the prepared baking sheet.  It should make around 13-15 cookies.  You can place them pretty close together as they don’t expand.

Wet your finger and gently press the mounds down to flatten slightly, then bake for 12 to 15 minutes, until the edges are golden brown.  They sometimes need more if the batter is really wet, but they'll still be quite soft when done.

Let cookies cool for at least 5 to 10 minutes before transferring to a wire rack to cool completely (they'll firm up more as they cool). 

I keep mine either out on the counter in a Pyrex container with the lid cracked (so they don't get soggy) for a day or two, but typically prefer keeping them in an airtight container in the fridge (they'll keep up to a week in the fridge).