Lemon Poppy Seed Quinoa Breakfast Cookies
For these breakfast cookies, I really wanted to the lemon flavor to shine through, so I used cashew butter instead of almond or peanut butter because it has a much softer flavor. If you can't find cashew butter, I also think sunflower seed butter would be lovely. (...and I'm also wondering about tahini but haven't gone down that road yet!)
Servings 16 Cookies
Calories 102kcal
Ingredients
- 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
- ½ cup cashew butter or sunflower seed butter*
- 3 tablespoons pure maple syrup
- 1 tablespoon lemon juice
- 1 medium banana mashed (+ slices for topping, optional)
- ½ cup rolled oats
- ½ cup quinoa flakes
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Zest of 2 lemons
- 2 tablespoons poppy seeds
- 1 tablespoon chia seeds optional
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, lemon juice and banana in a large bowl. Add flax egg and mix to combine.
- Pour in oats, quinoa flakes, baking powder and salt and stir together. Fold in the lemon zest, poppy seeds and chia seeds (if using).
- Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
- Bake cookies on center rack for 16 - 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.
Notes
* for the nut/seed butter, I would recommend using something that is mellow in flavor. You can use almond or peanut butter, but I think it might overpower the delicate flavor of the lemon.
Nutrition
Calories: 102kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Sodium: 39mg | Potassium: 147mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 8.2mg | Calcium: 46mg | Iron: 1mg