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Banana Quinoa Breakfast Cookies [Food Processor Attachment]

Breakfast doesn't always have to come in a bowl or bar. This breakfast cookie combines essential, filling ingredients that get you out the door and on your way in a jif.

Submitted By:

Dietary Interests: Diabetes Friendly , Vegan , Vegetarian

Allergens: Nuts

Yield:

15 servings

Total Time:

35 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

This is for the Food Processor Attachment only

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Ingredients

  • 2 Tablespoons flax meal
  • ¼ cup (60 ml) water
  • 1 cup (110 g) Oat Flour
  • 1 cup (110 g) rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon kosher salt, optional
  • ½ cup (80 g) cooked quinoa
  • ½ cup (75 g) roasted cashews
  • ½ cup (130 g) Almond Butter [Food Processor Attachment]
  • ⅓ cup (80 ml) date syrup
  • 1 medium (120 g) banana, peeled
  • 1 teaspoon vanilla extract
  • 2 Tablespoons (30 ml) coconut oil, melted

Directions

  1. Preheat oven to 350°F (175°C).  Fit the Food Processor with the Multi-Use Blade.
  2. In a small bowl combine two tablespoons of flax meal with water and stir to incorporate. Set aside.
  3. Place oat flour, rolled oats, baking powder, baking soda, spices and salt  into the Vitamix container in the order listed and secure the lid. Pulse 4-6 times until ingredients are incorporated and evenly distributed.
  4. Once machine comes to a stop, remove the pusher and add the remaining ingredients. Pulse 6-8 times or until the wet and dry ingredients are evenly combined.
  5. Scoop in 2 oz. balls onto prepared sheet tray and place in preheated oven and bake for 15-20 minutes or until slightly browned and cooked through.  Cool for 10 minutes before removing from sheet tray.  

Chef's Notes

  • Dried fruits such as raisins, cherries and cranberries can be easily added to this recipe for additional flavor.