Ingredients

The following ingredients have 4 Servings
  • 1/2 cup chopped pecans
  • 1/4 cup + 2 tablespoons maple syrup (divided)
  • 1 flax egg* or 1 regular egg
  • 1/2 cup Maple Cinnamon Mixed Nut Butter (or nut butter of choice)
  • 1 large banana
  • 1/2 cup rolled oats
  • 1/2 cup quinoa flakes
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instruction

  • Preheat the oven to 350ºF. Line a baking sheet with parchment and set aside.
  • In a small saucepan, combine the chopped pecans and 2 tablespoons of syrup. Cook over low heat and cook until syrup begins to boil, stirring constantly for about 1 minute. Set aside.
  • In a large mixing bowl, beat together the rest of the syrup, the egg, nut butter and banana, until completely smooth. Fold in the dry ingredients.
  • Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Gently flatten the cookies and make a well in the center of each. Spoon 1 - 2 teaspoons of pecan mixture into the wells.
  • Bake cookies on center rack for 12 - 13 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.