Snickerdoodle Quinoa Breakfast Cookies
Queen of Quinoa
Queen of Quinoa
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  • 1 tablespoon flaxseed meal + 3 tablespoons water) ½ cup cashew butter (or sunflower seed butter*) ¼ cup pure maple syrup 1 medium banana, mashed (+ slices for topping, optional) ½ cup rolled oats ½ cup quinoa flakes 1 teaspoon baking powder 1 tablespoon cinnamon ¼ teaspoon salt Zest of 2 lemons 1 tablespoon chia seeds (optional) Topping: 1 tablespoon coconut sugar + ½ teaspoon cinnamon 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 and banana in a large bowl. Add flax egg and mix to combine. Pour in oats, quinoa flakes, baking powder, salt and cinnamon 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 them and then sprinkle with the cinnamon coconut sugar Bake cookies on center rack for 15 - 17 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. 3.5.3208



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