Chef Lucy’s breakfast cookies

A tasty, hearty treat in 15 minutes!

YUMA, Ariz. (KYMA/KECY) - These breakfast oatmeal cookies are high in fiber and in protein. One serving is 2 cookies. They will keep you full until lunch, which will help curb your cravings for extra snacks between meals!

Protein Cookies Quinoa (Breakfast Cookies)

Ingredients

2 cups old fashioned rolled oats
1 cup quinoa
1 tsp cinnamon
1 tsp vanilla extract
¼ cup pure maple syrup
¼ cup ground flaxseed
¼ cup chia seeds
1 cup mashed banana
1 cup sunflower butter

Instructions

Preheat the oven to 325° Line a cookie sheet with parchment paper.
Mix all ingredients in a medium bowl until well combined.
Shape into 12 balls and mash down with your palm to flatten into a cookie shape. Arrange evenly on the lined cookie sheet. Each cookie is roughly ¼ cup of the cookie mixture.
Bake for 15 minutes in the preheated oven. Allow to cool and serve!
Store in an air-tight container for up to seven days at room temperature.

Recipe by CaterFit Yuma's Chef Lucy.