Zucchini Bread Quinoa Breakfast Cookies Recipe


1/2 cup creamy peanut butter (or nut/seed butter of choice)
1/4 cup raw honey
1 medium banana
1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), or 1 egg
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup quinoa flakes
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup shredded zucchini, pressed in a dish towel
2 tablespoons chia seeds

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. Spoon 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
  4. 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.
  5. Enjoy at room temp or slightly reheated in a microwave.

Original recipe and Nutrition Facts visit: Zucchini Bread Quinoa Breakfast Cookies @ simplyquinoa.com

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