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