Butterfly Pea Blue Matcha Quinoa Cookies

We are thrilled to be collaborating with SIMPLi on a recipe for Butterfly Pea Blue Matcha Quinoa Cookies. This recipe collaboration is a perfect synthesis of our shared mission: to create positive change through healthy and sustainable products, and empower people at the root of the supply chain. We know that partnering with brands like SIMPLi, who focuses on regenerative agriculture and sustainable sourcing, will pave the way towards a more equitable food system.

Not only does this recipe embody both partners' mission of empowering people at the root of the supply chain, but it also showcases our commitment to advocate nutritionally minded snacks with thoughtfully-sourced ingredients. At the core of the recipe are award winning SIMPLi White Quinoa, newly launched SIMPLi Peruvian Pink Salt, and SAATHËA Butterfly Pea Blue Matcha Powder. 

These Butterfly Pea Blue Matcha Quinoa Cookies are high in antioxidants, protein, fiber, and so soft and chewy with a subtle butterfly pea flower flavor. The best part is that they're made in just ten minutes with ten simple ingredients in one bowl!

Enjoy!

INGREDIENTS

• 1 banana mashed

• 1/4 cup maple syrup

• 1/2 cup Cashew butter

• 1 egg (or flax egg to make it vegan)

• 1/2 cup oats

• 1/2 cup of SIMPLi White Quinoa

• 3 teaspoons SAATHËA Butterfly Pea Blue Matcha Powder

• 1/4 teaspoon SIMPLi Peruvian Pink Salt

• 1 teaspoon baking powder

• 1/2 teaspoon cinnamon

• 1 tablespoon chia seed (optional)

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2. Whisk together cashew butter, maple syrup and mashed banana in a large bowl.

3. Add an egg and mix to combine.

4. Pour in oats, SIMPLi White Quinoa, SAATHËA Butterfly Pea Blue Matcha Powder, baking powder, cinnamon, SIMPLi Peruvian Pink Salt, and stir together. Fold in chia seeds.

5. Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Gently flatten them with wet hands.

6. Bake cookies on center rack for 12-15 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

7. Finish with a sprinkle of SIMPLi Peruvian Pink Salt.

Enjoy at room temp or slightly warm.