Pumpkin Pie Quinoa Breakfast Cookies

• Vegetarian
• Gluten free

• Produce

  • 1 Banana, medium
  • 1/2 tsp Ginger
  • 3/4 cup Pumpkin puree

• Refrigerated

  • 1 Flax egg

• Breakfast Foods

  • 1 cup Rolled oats

• Condiments

  • 1/4 2 T cup Maple syrup, pure

• Pasta & Grains

  • 1 cup Quinoa flakes

• Baking & Spices

  • 1/4 tsp All-spice
  • 1 tsp Baking powder
  • 2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 tbsp Chia seeds

• Dairy

  • 1/4 cup Cashew butter

Found on simplyquinoa.com

Ingredients

• 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
• ¼ cup cashew butter (or nut/seed butter of choice)
• ¼ + 2 T cup pure maple syrup
• ¾ cup pumpkin puree
• 1 medium banana, mashed
• 1 teaspoon vanilla extract
• 1 cup quinoa flakes
• 1 cup rolled oats
• 1 teaspoon baking powder
• 2 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• ¼ teaspoon all spice
• ¼ teaspoon salt
• 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, pumpkin, banana and vanilla in a large bowl. Add flax egg and mix to combine.
• Pour in oats, quinoa flakes, baking powder, spices and salt to the bowl and stir together. Fold in chia seeds (if using).
• Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Gently flatten the cookies with your fingers before you pop them in the oven.
• 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.

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