Cranberry Orange Quinoa Breakfast Cookies

• Vegetarian
• Gluten free

• Produce

  • 1 Banana, medium
  • 1/3 cup Cranberries, dried
  • 1 Orange - about 1 tablespoon, zest of

• Refrigerated

  • 1 Flax egg

• Breakfast Foods

  • 1/2 cup Rolled oats

• Condiments

  • 1/2 cup Almond butter
  • 2 tbsp Maple syrup

• Pasta & Grains

  • 1/2 cup Quinoa flakes

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Sea salt

• Drinks

  • 2 tbsp Orange juice

Found on simplyquinoa.com

Ingredients

• 1 flax egg (or regular egg)
• ½ cup almond butter
• 1 medium banana, mashed
• 2 tablespoons orange juice
• 2 tablespoons maple syrup
• ½ cup rolled oats
• ½ cup quinoa flakes
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon sea salt
• Zest of 1 orange (about 1 tablespoon)
• ⅓ cup dried cranberries (preferably fruit juice sweetened)

Directions

• Preheat the oven to 350ºF and line a baking sheet with parchment paper.
• Combine flax egg, almond butter, banana, orange juice and maple syrup in a large bowl. Beat together until smooth.
• Add oats, quinoa flakes, baking powder and spices and stir to combine. Fold in orange zest and cranberries.
• Scoop 1 - 2 tablespoons of batter onto the prepared baking sheet and repeat until no dough remains. Bake on the center rack for 12 - 14 minutes until the edges are golden brown.
• Cool on the pan for 5 minutes, then transfer to a wire rack and cool completely.