Peanut Butter + Jelly Quinoa Breakfast Cookies

• Vegetarian
• Gluten free

• Produce

  • 1 Banana, medium

• Refrigerated

  • 1 Flax egg

• Breakfast Foods

  • 1/2 cup Rolled oats

• Condiments

  • 1/4 cup Maple syrup, pure
  • 1/2 cup Peanut butter, creamy
  • 1/4 cup Raspberry chia jam

• Pasta & Grains

  • 1/2 cup Quinoa flakes

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 tbsp Chia seeds

Found on simplyquinoa.com

Ingredients

• 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
• ½ cup creamy peanut butter (this is my favorite brand)
• ¼ cup pure maple syrup
• 1 medium banana, mashed
• 1 teaspoon vanilla extract
• ½ cup rolled oats
• ½ cup quinoa flakes
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 1 tablespoon chia seeds
• ¼ - ⅓ cup raspberry chia jam

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 peanut butter, syrup, banana and vanilla in a large bowl. Add flax egg and mix to combine.
• Pour in oats, quinoa flakes, baking powder, cinnamon and salt to the bowl and stir together. Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
• Make an indent with your thumb or finger into the top of each cookie and spoon 1 teaspoon chia jam into the indentations.
• 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.
• Enjoy at room temp or slightly reheated in a microwave.