Matcha Quinoa Breakfast Cookies
In terms of the flavor, I wasn't quite sure how these would taste, but I was pleasantly surprised when they came out of the oven. Not only were they a bit fluffier than my normal breakfast cookies, but they had a vibrant green color AND they didn't have any trace of bitterness.
Servings 12 cookies
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, matcha, baking powder, cinnamon and salt, 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 with wet hands.
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.
Enjoy at room temp or slightly reheated in a microwave.
Calories: 131kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 51mg | Potassium: 165mg | Fiber: 1g | Sugar: 5g | Vitamin A: 55IU | Vitamin C: 0.8mg | Calcium: 37mg | Iron: 1.2mg