Gingerbread Quinoa Breakfast Cookies
They taste like a cross between molasses and oatmeal cookies, but it's honestly the frosting that takes them over the edge.
Servings: 14 Servings
Calories: 136kcal
Ingredients
- 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
- ½ cup cashew butter or sunflower seed butter*
- 2 tablespoon pure maple syrup
- 2 tablespoons molasses
- 1 medium banana mashed
- ½ cup rolled oats
- ½ cup quinoa flakes
- 1 teaspoon baking powder
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/8 teaspoon allspice
- ¼ teaspoon salt
- for the frosting:
- ¼ cup coconut butter
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil
- 3 - 4 tablespoons almond milk
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Whisk together the flaxseed meal and water, and set aside.
- Beat together cashew butter, syrup, molasses and banana in a large bowl. Add flax egg and mix to combine.
- Pour in oats, quinoa flakes, baking powder, spices and salt and stir together.
- Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
- Bake cookies on center rack for 16 - 18 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
- While the cookies are baking, prepare the frosting by melting together the coconut butter and coconut oil. Once smooth, whisk in maple syrup, followed by almond milk one tablespoon at a time. Whisk completely between each addition of milk to ensure the mixture doesn't get too runny.
- Once the cookies are completely cool, spread with frosting. Sprinkle with shredded coconut if desired!
- Enjoy immediately or store in the fridge and remove 5 - 10 minutes before serving.
Nutrition
Calories: 136kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Sodium: 50mg | Potassium: 176mg | Fiber: 1g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 0.7mg | Calcium: 35mg | Iron: 1mg