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, cacao powder, baking powder, salt to the bowl and stir together.
Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Flatten them gently with the back of a spoon or spatula.
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.
For the drizzle, stir together the peanut butter powder and water, starting with 3 tablespoons water and adding more from there. You want it to be thinner than traditional peanut butter. Drizzle on to the cookies (or use a plastic squeeze bottle).
Enjoy the cookies at room temp or slightly reheated in a microwave.