Matcha Quinoa Breakfast Cookies
In terms of the flavor, I wasn't quite sure how these would taste, but I was pleasantly surprised when they came out of the oven. Not only were they a bit fluffier than my normal breakfast cookies, but they had a vibrant green color AND they didn't have any trace of bitterness.
Servings: 12 cookies
Calories: 131kcal
Ingredients
- 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
- ½ cup cashew butter or sunflower seed butter*
- ¼ cup pure maple syrup
- 1 medium banana mashed
- ½ cup rolled oats
- ½ cup quinoa flakes
- 3 teaspoons organic matcha powder
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon chia seeds optional
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 and banana in a large bowl. Add flax egg and mix to combine.
- Pour in oats, quinoa flakes, matcha, baking powder, cinnamon and salt, and stir together. Fold in chia seeds (if using).
- Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Gently flatten them with wet hands.
- Bake cookies on center rack for 13 - 15 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.
- Enjoy at room temp or slightly reheated in a microwave.
Nutrition
Calories: 131kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 51mg | Potassium: 165mg | Fiber: 1g | Sugar: 5g | Vitamin A: 55IU | Vitamin C: 0.8mg | Calcium: 37mg | Iron: 1.2mg