These quinoa breakfast cookies blend cooked quinoa, oat flour, whole oats, and shredded carrots into soft, nutty cookies that taste like carrot cake. They're naturally vegan and gluten-free, making them an ideal make-ahead breakfast or snack.
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Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Use a food processor or a blender to process the 1¼ cups rolled oats into a fine flour and measure out one level cup. In a large bowl, stir together the flour, the remaining 1 cup whole oats, baking powder, baking soda, cinnamon, and sea salt. Fold in the quinoa and then the shredded carrots, stirring until the carrots are completely coated with flour.
In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes. In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate. Stir in the flaxseed mixture.
Add the wet ingredients to the bowl of dry ingredients and fold until just combined. Stir in the walnuts, pepitas, and cranberries.
Scoop about ¼ cup of batter for each cookie onto the baking sheet. Bake for 15 to 18 minutes, or until lightly browned. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
When cookies are completely cool, they can be stored in an airtight container or frozen.
Store in an airtight container at room temperature up to 5 days, refrigerate up to 10 days, or freeze up to 3 months; reheat gently in a 300°F oven for 5 minutes if desired.
Yes. Replace the flaxseed mixture with ¼ cup unsweetened applesauce, mashed banana, or 2 tablespoons aquafaba (liquid from canned chickpeas).
Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days. Freeze for up to 3 months.
Yes, the recipe calls for ½ cup cooked quinoa. Use leftover cooked quinoa or prepare it fresh; cool completely before mixing into the dough.
Yes. Peanut butter, sunflower seed butter, or tahini work equally well at the same ratio.
They are lightly sweet from natural carrot sugars and almond butter. If you prefer sweeter cookies, add 2–3 tablespoons maple syrup or coconut sugar to the dough.
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