Snickerdoodle Quinoa Breakfast Cookies
Snickerdoodle Quinoa Breakfast Cookies requires about 20 minutes from start to finish. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 14 and costs 48 cents per serving. One portion of this dish contains around 3g of protein, 5g of fat, and a total of 108 calories. If you have baking powder, cinnamon, flax egg, and a few other ingredients on hand, you can make it. It works well as a morn meal. Plenty of people made this recipe, and 637 would say it hit the spot. It is brought to you by Simply Quinoa. With a spoonacular score of 48%, this dish is good. Similar recipes are Matcha Quinoa Breakfast Cookies, Pumpkin Quinoa Cookies - For Breakfast, and Gingerbread Quinoa Breakfast Cookies.
Servings: 14
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
1 teaspoon baking powder
1 medium banana, mashed (+ slices for topping, optional)
½ cup cashew butter (or sunflower seed butter*)
1 tablespoon chia seeds (optional)
1 tablespoon cinnamon
Topping: 1 tablespoon coconut sugar + ½ teaspoon cinnamon
1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
¼ cup pure maple syrup
½ cup quinoa flakes
½ cup rolled oats
¼ teaspoon salt
Equipment:
baking paper
baking sheet
oven
whisk
bowl
microwave
wire rack
frying pan
Cooking instruction summary:
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 sugarBake 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.
Step by step:
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. Whisk together the flaxseed meal and water, and set aside.Beat together cashew butter, syrup and banana in a large bowl.
3. Add flax egg and mix to combine.
4. 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
5. Bake cookies on center rack for 15 - 17 minutes until edges are golden brown.
6. 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.
Nutrition Information:
covered percent of daily need
