Lemon Poppy Seed Quinoa Breakfast Cookies

• Vegetarian
• Gluten free

• Produce

  • 1 Banana, medium
  • 2 Lemons, zest of

• Refrigerated

  • 1 Flax egg

• Breakfast Foods

  • 1/2 cup Rolled oats

• Condiments

  • 1 tbsp Lemon juice
  • 3 tbsp Maple syrup, pure

• Pasta & Grains

  • 1/2 cup Quinoa flakes

• Baking & Spices

  • 1 tsp Baking powder
  • 2 tbsp Poppy seeds
  • 1/4 tsp Salt

• Nuts & Seeds

  • 1 tbsp Chia seeds

• Dairy

  • 1/2 cup Cashew butter

Found on simplyquinoa.com

Ingredients

• 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
• ½ cup cashew butter (or sunflower seed butter*)
• 3 tablespoons pure maple syrup
• 1 tablespoon lemon juice
• 1 medium banana, mashed (+ slices for topping, optional)
• ½ cup rolled oats
• ½ cup quinoa flakes
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Zest of 2 lemons
• 2 tablespoons poppy seeds
• 1 tablespoon chia seeds (optional)

Directions

• 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, lemon juice and banana in a large bowl. Add flax egg and mix to combine.
• Pour in oats, quinoa flakes, baking powder and salt and stir together. Fold in the lemon zest, poppy seeds and chia seeds (if using).
• Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
• Bake cookies on center rack for 16 - 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.
• Enjoy at room temp or slightly reheated in a microwave.