![PB + J QUINOA BREAKFAST COOKIES -- a healthy way to start the day with a classic flavor combination [vegan]](https://www.simplyquinoa.com/wp-content/uploads/2016/03/pb-j-quinoa-breakfast-cookies-150x150.jpg)
Peanut Butter + Jelly Quinoa Breakfast Cookies
It's such a classic combination that brings back fun memories, but also feels so natural to serve at breakfast. The peanut butter part comes in the form of the cookies and the jelly is an all-natural, homemade raspberry chia jam.
Servings: 16 Cookies
Calories: 102kcal
Ingredients
- 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
- ½ cup creamy peanut butter this is my favorite brand
- ¼ cup pure maple syrup
- 1 medium banana mashed
- 1 teaspoon vanilla extract
- ½ cup rolled oats
- ½ cup quinoa flakes
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 tablespoon chia seeds
- 1/4 - 1/3 cup raspberry chia jam
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 peanut butter, syrup, banana and vanilla in a large bowl. Add flax egg and mix to combine.
- Pour in oats, quinoa flakes, baking powder, cinnamon and salt to the bowl and stir together. Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
- Make an indent with your thumb or finger into the top of each cookie and spoon 1 teaspoon chia jam into the indentations.
- Bake cookies on center rack for 15 - 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.
- Enjoy at room temp or slightly reheated in a microwave.
Nutrition
Calories: 102kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Sodium: 74mg | Potassium: 135mg | Fiber: 1g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 0.7mg | Calcium: 29mg | Iron: 0.5mg