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Carrot cake quinoa breakfast cookies

Cookies for breakfast? Yes please! Gluten-free, vegan, and packed with protein thanks to nut butter and quinoa.

SERVES
2
 TO
4

Ingredients

Quinoa cookie base

  • 2 ripe bananas
  • 1/2 cup nut OR seed butter
  • 1/4 cup maple syrup
  • 2 cups cooked quinoa

Carrot cake flavour

  • 1/2 cup carrot, finely grated
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • Pinch of nutmeg
  • Pinch of ground cloves

Chocolate strawberry flavour

  • 1/2 cup strawberries, finely chopped
  • 1/4 cup chocolate chips

Blueberry coconut flavour

  • 1/2 cup blueberries
  • 1/4 cup shredded coconut

Directions

  1. In a large bowl, mash banana with a fork. Mix in nut butter and maple syrup. Add quinoa and rolled oats. Spoon dough onto a parchment-lined baking sheet. Bake at 375º for 20 minutes.

Follow Sara Lynn Cauchon:


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