Toasted Coconut Quinoa Breakfast Cookies

• Vegetarian
• Gluten free

• Produce

  • 1 Banana, medium ripe

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Honey

• Pasta & Grains

  • 1/2 cup Oats, gluten-free
  • 1/2 cup Quinoa flakes

• Baking & Spices

  • 1 tsp Baking powder
  • 1 Pinch Salt
  • 1 tsp Vanilla

• Nuts & Seeds

  • 2 tbsp Chia seeds
  • 1/2 cup Coconut flakes

• Dairy

  • 1/2 cup Cashew butter, creamy

Found on simplyquinoa.com

Ingredients

• ½ cup creamy cashew butter (or nut butter of choice)
• ¼ cup honey (or maple syrup)
• 1 medium ripe banana, mashed
• 1 egg
• 1 teaspoon vanilla
• ½ cup gluten-free oats (or oats of choice)
• ½ cup quinoa flakes
• 1 teaspoon baking powder
• Pinch of salt
• ½ cup coconut flakes
• 2 tablespoons chia seeds

Directions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
• Toast the coconut flakes in a dry skillet over medium heat until golden brown. Set aside to let cool.
• Add cashew butter, honey, banana, egg and vanilla in a large bowl. Mix until combined. Add oats, quinoa flakes, baking powder and salt to the bowl and stir together. Fold in toasted coconut and chia seeds.
• Spoon 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
• 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.

Nutrition