Chunky Monkey Quinoa Breakfast Cookies
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 14
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 tablespoon chia seeds
- 1 teaspoon cinnamon
- 1/2 cup rolled oats
- 1/4 cup chopped walnuts
- 1/4 cup pure maple syrup
- 1/4 cup dark chocolate chips
- 1/2 cup quinoa flakes
- 1 tablespoon flaxseed meal + 3 tablespoons water)
- 1/2 cup peanut butter (or nut/seed butter of choice)
- 1 medium banana mashed (+ slices for topping, optional)
- 2 medjool dates pitted and chopped
- Carbohydrate 14.6368491062006 g
- Cholesterol 0.513333332859937 mg
- Fat 3.28086303534694 g
- Fiber 1.94392798460754 g
- Protein 1.9799883328079 g
- Saturated Fat 0.96999461895558 g
- Serving Size 1 1 – 16 cookie (35g)
- Sodium 8.15097022550596 mg
- Sugar 12.6929211215931 g
- Trans Fat 0.290101130928875 g
- Calories 93 calories
<ol class="simple-recipe-instructions"> <li itemprop="recipeInstructions">Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.</li> <li itemprop="recipeInstructions">Whisk together the flaxseed meal and water, and set aside.</li> <li itemprop="recipeInstructions">Beat together peanut butter, syrup, banana and vanilla in a large bowl. Add flax egg and mix to combine.</li> <li itemprop="recipeInstructions">Pour in oats, quinoa flakes, baking powder, spices and salt to the bowl and stir together. Fold in chocolate chips, walnuts, dates and chia seeds.</li> <li itemprop="recipeInstructions">Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.</li> <li itemprop="recipeInstructions">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.</li> <li itemprop="recipeInstructions">Enjoy at room temp or slightly reheated in a microwave.</li> </ol>
