Cranberry Orange Quinoa Breakfast Cookies
We're going with the classic combination of orange and cranberry, opting for a combination of fresh squeezed orange juice and zest to get that bright citrus flavor. For the tartness, we have organic dried cranberries, which have a lovely chewy texture and a welcome burst of sweetness with each bite.
Servings: 16 Cookies
Calories: 96kcal
Ingredients
- 1 flax egg or regular egg
- 1/2 cup almond butter
- 1 medium banana mashed
- 2 tablespoons orange juice
- 2 tablespoons maple syrup
- 1/2 cup rolled oats
- 1/2 cup quinoa flakes
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon sea salt
- Zest of 1 orange about 1 tablespoon
- 1/3 cup dried cranberries preferably fruit juice sweetened
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Combine flax egg, almond butter, banana, orange juice and maple syrup in a large bowl. Beat together until smooth.
- Add oats, quinoa flakes, baking powder and spices and stir to combine. Fold in orange zest and cranberries.
- Scoop 1 - 2 tablespoons of batter onto the prepared baking sheet and repeat until no dough remains. Bake on the center rack for 12 - 14 minutes until the edges are golden brown.
- Cool on the pan for 5 minutes, then transfer to a wire rack and cool completely.
Nutrition
Calories: 96kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Sodium: 38mg | Potassium: 134mg | Fiber: 1g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 2.2mg | Calcium: 45mg | Iron: 0.6mg