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BLUEBERRY MUFFIN QUINOA BREAKFAST COOKIES -- sweetened naturally, without any dairy or eggs, and tons of fresh fruit!
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Blueberry Muffin Quinoa Breakfast Cookies

The beauty of these cookies though is that they're portable. You can grab a few and take them with you. So when you're mornings are crazy - like so many of ours are - you don't have to worry about breakfast at all. Plus you can whip up a batch and they'd last you pretty much all week long.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword blueberry, breakfast cookies, muffin, quinoa
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 16 Cookies
Calories 96kcal
Author Alyssa Rimmer

Ingredients

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, banana and vanilla in a large bowl. Add flax egg and mix to combine.
  • Pour in oats, quinoa flakes, baking powder, spices and salt to the bowl and stir together. Fold in the blueberries.
  • Drop 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.

Nutrition

Calories: 96kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Sodium: 38mg | Potassium: 124mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 1.1mg | Calcium: 24mg | Iron: 0.7mg