Toasted Coconut Quinoa Breakfast Cookies
Who doesn't want to be able to eat nutritious and delicious cookies for breakfast? These Toasted Coconut Quinoa Breakfast Cookies are pretty much a dream come true for yours truly.
Servings: 12 Cookies
Calories: 161kcal
Ingredients
- 1/2 cup creamy cashew butter or nut butter of choice
- 1/4 cup honey or maple syrup
- 1 medium ripe banana mashed
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup gluten-free oats or oats of choice
- 1/2 cup quinoa flakes
- 1 teaspoon baking powder
- Pinch of salt
- 1/2 cup coconut flakes
- 2 tablespoons chia seeds
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Toast the coconut flakes in a dry skillet over medium heat until golden brown. Set aside to let cool.
- Add cashew butter, honey, banana, egg and vanilla in a large bowl. Mix until combined. Add oats, quinoa flakes, baking powder and salt to the bowl and stir together. Fold in toasted coconut and chia seeds.
- Spoon 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
- 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.
Video
Nutrition
Serving: 1g | Calories: 161kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 33mg | Potassium: 175mg | Fiber: 2g | Sugar: 7g | Vitamin A: 25IU | Vitamin C: 0.8mg | Calcium: 36mg | Iron: 1.3mg