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.

Total Time35 Minutes 30 Seconds
Yield
15 servings
DifficultyIntermediate

Dietary Interests

Vegan, Vegetarian, Diabetes Friendly

Manage Preferences

Submitted by

Vitamix

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

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.