Pecan Pie Quinoa Breakfast Cookies
I also didn't want these cookies to just be pecan pie flavored, they needed to actually have some sort of crunchy pecan topping. Something sweet and decadent with flavors of caramel.
Servings: 14 cookies
Calories: 133kcal
Ingredients
- 1/2 cup chopped pecans
- 1/4 cup + 2 tablespoons maple syrup divided
- 1 flax egg* or 1 regular egg
- 1/2 cup Maple Cinnamon Mixed Nut Butter or nut butter of choice
- 1 large banana
- 1/2 cup rolled oats
- 1/2 cup quinoa flakes
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment and set aside.
- In a small saucepan, combine the chopped pecans and 2 tablespoons of syrup. Cook over low heat and cook until syrup begins to boil, stirring constantly for about 1 minute. Set aside.
- In a large mixing bowl, beat together the rest of the syrup, the egg, nut butter and banana, until completely smooth. Fold in the dry ingredients.
- Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Gently flatten the cookies and make a well in the center of each. Spoon 1 - 2 teaspoons of pecan mixture into the wells.
- Bake cookies on center rack for 12 - 13 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.
Notes
How to make a flax egg: combine 1 tablespoon flaxseed meal with 3 tablespoons water. Mix until combined and set aside to gel for 5 minutes.
Nutrition
Serving: 1g | Calories: 133kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Sodium: 43mg | Potassium: 156mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 0.7mg | Calcium: 49mg | Iron: 0.8mg