Carrot Cake Quinoa Breakfast Cookies
Ingredients:
1 "flax" egg (1 tbsp. flaxseed meal + 3 tbsp. water)
1/2 cup cashew butter (or nut/seed butter of choice)
1/4 cup pure maple syrup
1 medium banana, mashed
1 tsp. vanilla extract
1/2 cup rolled oats
1/2 cup quinoa flakes
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
3/4 cup shredded carrots
1/4 cup chopped walnuts (optional)
Directions:
Preheat oven to 350*F. Line baking sheet with parchment paper & set aside. Whisk together flaxseed meal & water & set aside. Beat together cashew butter, syrup, banana & vanilla in a large bowl. Add flax egg & mix to combine. Pour in flakes, baking powder, salt & spices. Fold in shredded carrots & walnuts. Drop 2 tbsp. of dough onto the baking sheet & repeat until no dough remains. Bake cookies on the centre rack for 15-18 mins. until the edges are golden brown. Remove & let cool on the pan for 5 mins. then transfer to the wire rack & cool completely. Enjoy at room temperature or slightly reheated in a microwave. Makes approx. 14 - 16 cookies.