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Gingerbread "Breakfast" Cookie

This delightful cookie is just what you need for breakfast on a busy morning.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: dairy-free, Kid-Friendly, Quick and Easy, Vegetarian
Servings: 6 people
Calories: 272kcal
Author: Chef Nichole

Ingredients

  • 1/2 cup almond butter
  • 2 tablespoons pure maple syrup
  • 2 tablespoons molasses
  • 1 banana mashed
  • 1 egg
  • 1/2 cup oats
  • 1/4 cup quinoa cooked
  • 1/4 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground clove

Instructions

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  • In a mixing bowl, combine the almond butter, syrup, molasses, and banana, Mix well. Stir in the egg.
  • Add the remaining ingredients to the wet ingredients. Mix just until combined.
  • Drop by the spoonful on the prepared baking dish. About 2 tablespoons per drop and repeat until no dough remains. Bake 10 to 15 minutes. Remove and let cool for 5 minutes before removing from the pan. Enjoy!

Nutrition

Serving: 2cookies | Calories: 272kcal | Carbohydrates: 32g | Protein: 9g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 77mg | Fiber: 5g | Sugar: 12g |
SmartPoints (Freestyle): 9