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.
Servings: 16 Cookies
Calories: 96kcal
Ingredients
- 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
- ½ cup cashew butter or nut/seed butter of choice
- ¼ cup pure maple syrup
- 1 medium banana mashed
- 1 teaspoon vanilla extract
- ½ cup rolled oats
- ½ cup quinoa flakes
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup fresh or frozen blueberries
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.
Video
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