Sea Salt + Date Quinoa Breakfast Cookies

• Vegetarian
• Gluten free

• Produce

  • 1 Banana, medium
  • 1/4 cup Date puree
  • 10 Medjool dates

• 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
  • 3/4 tsp Salt
  • 1/2 Vanilla bean

• Nuts & Seeds

  • 2 tbsp Chia seeds

• Dairy

  • 3 tbsp Plant milk

Found on simplyquinoa.com

Ingredients

• for the date puree:
• 10 medjool dates, pitted + soaked in warm water for at least 10 minutes
• 3 tablespoons plant milk of choice
• ½ teaspoon salt
• for the cookies:
• 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
• ½ cup almond butter
• ¼ cup date puree
• 2 tablespoons maple syrup (or plant milk for lower sugar option)
• 1 medium banana, mashed
• ½ cup rolled oats
• ½ cup quinoa flakes
• 1 teaspoon baking powder
• ½ vanilla bean powder (or extract)
• ¼ teaspoon salt
• 2 tablespoons chia seeds (optional)
• Topping: sea salt flakes (I like Maldon)

Directions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
• Drain dates and add them, along with the milk and salt, to high-powered blender or food processor. Blend on high until smooth. (you may have to stop and scrape the sides down occasionally)
• Whisk together the flaxseed meal and water, and set aside.
• Beat together almond butter, date puree, syrup and banana in a large bowl. Add flax egg and mix to combine.
• Pour in oats, quinoa flakes, baking powder, vanilla and salt, and stir together. Fold in chia seeds.
• Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Gently flatten them and then sprinkle with the sea salt flakes.
• Bake cookies on center rack for 15 - 17 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.