If you're looking for a quick and easy breakfast to take on the go, or a hearty cookie recipe, try my Banana Bread Quinoa Cookie recipe! It's also a great way to sneak in some quinoa to your diet, which is a protein-packed gluten free grain. Quinoa is a complete protein, meaning it contains all nine essential amino acids that our bodies must get from food. One cup of cooked quinoa provides 8 grams of protein and 5 grams of fiber.

Recipe

Ingredients

• 1 tbsp ground flaxseed

• 3 tbsp water

• 1 cup oat flour, gluten free certified if needed

• 1 cup rolled oats, gluten free certified if needed (quick rolled oats work well too)

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp cinnamon

• 1/4 tsp salt

• 1/2 cup cooked quinoa

• 1/4 cup walnuts, chopped

• 1/2 cup almond butter

• 1/4 cup maple syrup

• 1/2 cup mashed banana

• 1 tbsp vanilla extract

• 2 tbsp melted coconut oil

• Optional mix-ins/toppings: blueberries, chocolate chips, dried fruit, pumpkin seeds

How To

• Preheat oven to 350 F

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

• To a large bowl, add in the cooked quinoa, maple syrup, mashed banana, almond butter, vanilla, thickened ground flaxseed mixture, and coconut oil.

• To the same bowl, add in the oat flour, oats, chopped walnuts, baking powder, baking soda, cinnamon, and salt. Stir to combine until a sticky dough forms.

• Add in your optional mix-ins at this step if using.

• Using a cookie scoop or spoon, scoop the batter in 1/4 cup size scoops to baking sheet.

• Bake for about 15-25 minutes, or until tops are slightly browned.

• Let cool on cookie sheet for at least 5 minutes before transferring to cooling rack.

• I love doubling the batch and storing half in my freezer for an easy, convenient breakfast or snack.