Go Back
+ servings
Print

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!)
Course Breakfast, Snack
Cuisine American
Keyword healthy cookies, lemon poppy seed
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 16 Cookies
Calories 102kcal
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, 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