cookie - toasted coconut quinoa breakfast cookie

By tinathorn

Ingredients

• 1/2 cup creamy cashew butter (or nut butter of choice)
• 1/4 cup honey (or maple syrup)
• 1 medium ripe banana, mashed
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup gluten-free oats (or oats of choice)
• 1/2 cup quinoa flakes
• 1 teaspoon baking powder
• Pinch of salt
• 1/2 cup coconut flakes
• 2 tablespoons chia seeds

Preparation

Step 1

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Toast the coconut flakes in a dry skillet over medium heat until golden brown. Set aside to let cool.
Add cashew butter, honey, banana, egg and vanilla in a large bowl. Mix until combined. Add oats, quinoa flakes, baking powder and salt to the bowl and stir together. Fold in toasted coconut and chia seeds.
Spoon 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
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.
Enjoy at room temp or slightly reheated in a microwave.