Lemon Poppy Seed Quinoa Breakfast Cookies

Serving 14 people

26 min


  • baking powder 1 teaspoon baking powder
  • banana 1 medium banana, mashed (+ slices for topping, optional)
  • cashew butter ½ cup cashew butter (or sunflower seed butter*)
  • chia seeds 1 tablespoon chia seeds (optional)
  • flax egg 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
  • lemon juice 1 tablespoon lemon juice
  • lemon zest Zest of 2 lemons
  • maple syrup 3 tablespoons pure maple syrup
  • poppy seeds 2 tablespoons poppy seeds
  • quinoa flakes ½ cup quinoa flakes
  • rolled oats ½ cup rolled oats
  • salt ¼ teaspoon salt
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How to make it

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Whisk together the flaxseed meal and water, and set aside.Beat together cashew butter, syrup, lemon juice and banana in a large bowl.
  3. Add flax egg and mix to combine.
  4. Pour in oats, quinoa flakes, baking powder and salt and stir together. Fold in the lemon zest, poppy seeds and chia seeds (if using).Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
  5. Bake cookies on center rack for 16
  6. 18 minutes until edges are golden brown.
  7. 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.