Looking for a nutritious breakfast option that will satisfy your sweet tooth? Look no further than banana bread quinoa breakfast cookies! These treats are not only delicious but packed with wholesome ingredients that will keep you energized all morning long. We’ve got the recipe nutritionists recommend, so you can indulge without any guilt. Keep reading to learn how to make these cookies and why they’re the perfect way to start your day.
Ingredients
- 2 tbs ground Flaxseeds
- 3 tbsp water
- 1 cup almond flour
- 1 cup gluten free whole rolled oats
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 cup cooked quinoa
- 1/4 cup walnuts
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1/2 cup mashed banana
- 1 tsp pure vanilla extract
- 2 tbsp melted coconut oil (extra virgin, organic)
Directions
Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
In a small bowl, combine flaxseed and water and set aside to thicken for about 5 mins
In a large bowl, stir together the almond flour, whole oats, baking powder and soda, cinnamon and salt. Fold in the quinoa and walnuts
In a medium bowl, combine the almond butter, maple syrup, mashed banana, vanilla, coconut oil, and thickened flaxseed mixture. Whisk until well combined.
Pour wet ingredients into the bowl of dry ingredients and fold in until just combined.
Use 1/4 cup cookie scoop to scoop the batter onto the baking sheet. Bake for 20 to 22 mins, or until lightly browned and crisp. Cool on the pan for 5 mins and then transfer to a wire rack to finish cooling.
When cookies are completely cool they can be stored in an airtight container
