Snickerdoodle Quinoa Breakfast Cookies
These quinoa breakfast cookies are a far cry from their sugar and fat laden ancestors. These are sweetened naturally using banana and maple syrup, they are completely flourless AND the only fat comes in the form of flaxseed meal and cashew butter. Basically, they're a snickerdoodle cookie that you can happily eat more than one of.
Servings: 14 Cookies
Calories: 110kcal
Ingredients
- 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
- ½ cup cashew butter or sunflower seed butter*
- 1/4 cup pure maple syrup
- 1 medium banana mashed
- ½ cup rolled oats
- ½ cup quinoa flakes
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- ¼ teaspoon salt
- 1 tablespoon chia seeds optional
- Topping: 1 tablespoon coconut sugar + 1/2 teaspoon cinnamon
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, baking powder, salt and cinnamon 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 and then sprinkle with the cinnamon coconut sugar
- Bake cookies on center rack for 15 - 17 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: 110kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Sodium: 46mg | Potassium: 138mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 0.7mg | Calcium: 32mg | Iron: 0.9mg