Pumpkin Pie Quinoa Breakfast Cookies
These healthy Pumpkin Quinoa Breakfast Cookies are loaded with fiber, vitamins, and plant-based protein. But they taste like dessert!
Servings: 18 Cookies
Calories: 85kcal
Ingredients
- 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
- 1/4 cup cashew butter or nut/seed butter of choice
- 1/4 + 2 T cup pure maple syrup
- 3/4 cup pumpkin puree
- 1 medium banana mashed
- 1 teaspoon vanilla extract
- 1 cup quinoa flakes
- 1 cup rolled oats
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon all spice
- 1/4 teaspoon salt
- 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, pumpkin, 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 chia seeds (if using).
- Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Gently flatten the cookies with your fingers before you pop them in the oven.
- Bake cookies on the 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: 2g | Calories: 85kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Sodium: 34mg | Potassium: 117mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1595IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.8mg