Zucchini Bread Quinoa Breakfast Cookies

• Vegetarian
• Gluten free

• Produce

  • 1 Banana, medium
  • 1 cup Zucchini

• Refrigerated

  • 1 Flax egg

• Breakfast Foods

  • 1/2 cup Rolled oats

• Condiments

  • 1/4 cup Honey, raw
  • 1/2 cup Peanut butter, creamy

• Pasta & Grains

  • 1/2 cup Quinoa flakes

• Baking & Spices

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

• Nuts & Seeds

  • 2 tbsp Chia seeds

Found on simplyquinoa.com

Ingredients

• ½ cup creamy peanut butter (or nut/seed butter of choice)
• ¼ cup raw honey
• 1 medium banana
• 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), or 1 egg
• 1 teaspoon vanilla extract
• ½ cup rolled oats
• ½ cup quinoa flakes
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1 cup shredded zucchini, pressed in a dish towel
• 2 tablespoons chia seeds

Directions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
• Add peanut butter, honey, banana, egg and vanilla in a large bowl. Mix until combined. Add oats, quinoa flakes, baking powder, spices and salt to the bowl and stir together. Fold in shredded zucchini 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