Carrot Cake Quinoa Breakfast Cookies
This breakfast cookie recipe might just be my favorite flavor yet: carrot cake
Servings: 16 Cookies
Calories: 108kcal
Ingredients
- 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
- 1/2 cup cashew butter or nut/seed butter of choice
- 1/4 cup pure maple syrup
- 1 medium banana mashed
- 1 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1/2 cup quinoa flakes
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup shredded carrots
- 1/4 cup chopped walnuts 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, 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 shredded carrots and walnuts.
- 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
Serving: 1g | Calories: 108kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Sodium: 43mg | Potassium: 148mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1005IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 0.8mg