Kristi Whitley

Blueberry Muffin Quinoa Breakfast Cookies

Author: Alyssa Rimmer


1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
1/2 cup cashew butter (or nut/seed butter of choice)
1/4 cup pure maple syrup
1 medium banana, mashed
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup quinoa flakes
1 teaspoon baking powder
1 teaspoon cinnamon
1/2teaspoon nutmeg

1/4 teaspoon salt
1/2 cup fresh or frozen blueberries


1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2. Whisk together the flaxseed meal and water, and set aside.

3. Beat together cashew butter, syrup, banana and vanilla in a large bowl. Add flax egg and mix to combine.

4. Pour in oats, quinoa flakes, baking powder, spices and salt to the bowl and stir together. Fold in the blueberries.

5. Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.

6. 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.

7. Enjoy at room temp or slightly reheated in a microwave.

Blueberry Muffin Quinoa Breakfast Cookies

Healthy Living