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
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.
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