Recipe from Love & Lemons Everyday by Jeanine Donofrio & Jack Mathews
Husband-Tested in Alice’s Kitchen
Yield: 12-14 cookies
These were very good and will make a delightful snack or breakfast served along with a piece of seasonal fruit and a cup of tea or coffee.
1 Tablespoon ground flaxseed
3 Tablespoons water
1 cup oat flour
1 cup (gluten-free) whole rolled oats
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon or pumpkin pie spice
½ teaspoon sea salt or Kosher salt
½ cup cooked quinoa
¼ cup walnuts, chopped
½ cup almond butter
¼ cup maple syrup
½ cup mashed banana (about 1 medium)
1 teaspoon vanilla extract
2 Tablespoons melted coconut oil
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a small bowl, combine the ground flaxseed and water and set aside for 5 minutes.
In a large bowl, stir together the oat flour, oats, baking powder, baking soda, salt, and cinnamon. Fold in the quinoa and the walnuts.
In a medium bowl, combine the almond butter, maple syrup, mashed banana, vanilla, and coconut oil. Whisk well.
Pour the wet ingredients into the bowl with the dry ingredients. Fold in just until combined.
Use a ¼-cup 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. When the cookies are completely cool, they can be stored in an airtight container.
Nutritional Information: Servings: (1 of 12 cookies) Calories 209; Total Fat 7.9 g. Saturated Fat 2.7g; Cholesterol 0mg; Sodium 2776mg; Total Carbohydrate 25.7g; Dietary Fiber 6.8g; Sugars 3.1g; Protein 5.2g; Vitamin D 0 mcg; Calcium 242mg; Iron 4mg; Potassium 638mg
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