Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
In a small bowl, mix the ground flaxseed with 3 tablespoons water and let it sit until it turns into a jelly-like texture (we call this a flax egg).
Mash the banana in a large bowl, then mix in the sugar and almond butter until it’s smooth and creamy.
Add the quinoa and the flax egg, along with the lemon juice and vanilla and mix until everything is combined well.
Add the baking soda, baking powder, and flour, and stir gently until all the dry ingredients are incorporated.
Fold in the pistachios and chocolate chips.
Form the dough, divide into 12 balls.
Place on the baking sheet at a distance of 2 inches from one another and press them down flat with your palm.
Bake for 20 minutes in the oven.
Take them out from the oven, and let them cool for a few minutes before transferring them to a cooling rack and letting them cool completely.
Bon Appétit!!
Enjoy crisp and delicious power packed super seeds cookies.
They stay good in an air tight container for up to 10-15 days.
My tip-
They will be a bit delicate until they are completely cooled.
