Banana Bread Quinoa Breakfast Cookies

Love & Lemons: Everyday by Jeanine Donofrio, page 35. **Try substituting oat flour for whole wheat flour. Measure by weight.**

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350*F and line a large baking sheet with parchment paper.

Step 2

In a small bowl, combine the ground flaxseed and water and set aside to thicken for about 5 minutes.

Step 3

In a large bowl, stir together the oat flour, whole oats, baking powder, baking soda, cinnamon, and salt. Fold in the quinoa and walnuts.

Step 4

In a medium bowl, combine the almond butter, maple syrup, mashed banana, vanilla, coconut oil, and the thickened flaxseed mixture. Whisk until well combined.

Step 5

Pour the wet ingredients into the bowl of dry ingredients and fold in until just combined.

Step 6

Use a 1/4-cup cookie scoop to scoop the batter onto the baking sheet. Bake for 20-22 minutes, or until lightly browned and crisp. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.

Step 7

When cookies are completely cool, they can be stored in an airtight container. Eat one and freeze the rest!