Snickerdoodle Quinoa Breakfast Cookies

Step 1

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

Step 2

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

Step 3

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

Step 4

Pour in oats, quinoa flakes, baking powder, salt and cinnamon and stir together. Fold in chia seeds (if using).

Step 5

Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Gently flatten them and then sprinkle with the cinnamon coconut sugar

Step 6

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.

Step 7

Enjoy at room temp or slightly reheated in a microwave.