Preheat oven to 350 degrees
Ingredients
4 cage free eggs
1 cup flaxseed meal
1 cup gluten free oats
½ cup sunflower seed butter (“sunbutter”)
½ cup organic coconut flakes
¼ cup pure maple syrup or raw local honey
1 tbsp cinnamon
1 tsp vanilla extract
1 tsp baking powder
Directions
- Beat eggs in a mixing bowl
- Stir in maple syrup and sunbutter
- Add in all dry ingredients and stir well
- With a tablespoon, place dollops of batter, approx 2in in diameter on a cookie sheet lined with parchment paper
- Bake for 15 minutes
- Cool for 5 minutes before enjoying
- Store the rest in airtight container in the refrigerator
FYI. I like to find them most satisfying with a little sunbutter and raw honey on top. YUM!
Adapted from https://www.simplyquinoa.com/toasted-coconut-quinoa-breakfast-cookies/