Healthy Carrot Cake Breakfast Cookies Recipe: Nutritious & Delicious by Jan Mostrom

A friend came to stay at our home last week unexpectedly and I needed a quick and healthy breakfast without a run to the grocery store. Enter these lovely carrot cake cookies with quinoa! These delicious cookies are nutritious enough to have for breakfast (aka breakfast cookies), to enjoy as a snack, or even to serve as a healthy dessert anytime.

Everyone loved these easy gluten-free cookies. And, even when one batch didn't turn out so well, we turned it into a topping for my peach baked oatmeal recipe and we loved that as well! Check out this list of healthy, low-sodium ingredients needed to make these carrot quinoa cookies: oat flour, rolled oats, baking powder, baking soda, ground cinnamon, sea salt, quinoa, carrots, flaxseed, almond or peanut butter, coconut oil, maple syrup, nuts and seeds, and dried cranberries or raisins. 

These quinoa cookies are so easy to make, come together quickly and, best of all, they're nutritious and delicious. Learn about the health benefits of carrots and the health benefits of quinoa. What's not to love about that!

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Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 to 18 minutes
Total Time: 35 to 38 minutes
Servings: 18

Ingredients

• 1 cup oat flour
• 1 cup whole rolled oats
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sea salt
• 1/2 cup cooked quinoa
• 1 cup grated carrots
• 2 tablespoons ground flaxseed plus 5 tablespoons warm water
• 1/2 cup almond butter or peanut butter
• 1/4 cup coconut oil, melted
• 1/2 cup maple syrup
• 1/2 cup nuts and/or seeds (I used sunflower seeds and pumpkin seeds)
• 1/2 cup dried cranberries or raisins

Recipe Notes

• If you like, you can make your own oat flour by placing 1 cup oats in a food processor or blender and mixing until smooth.
• Oats are naturally gluten-free, but to be sure, use gluten-free oats.
• You can use the nuts or seeds of your choice. Walnuts or pecans would be delicious, and we loved the sunflower and pumpkin seeds I used.

• Prepare the uncooked quinoa according to package directions to make 1/2 cup.
• The number of cookies depends on the size of the scoops you make. 
• Store cookies in an airtight container.

Here's how to make it: 

1. In a large mixing bowl, combine the oat flour, rolled oats, baking soda, baking powder, cinnamon and salt in a mixing bowl. Stir to blend. Mix in quinoa and carrots.
   
2. Combine ground flaxseed and water and set aside for 5 minutes.
   
3. In another bowl combine nut butter, melted coconut oil, maple syrup and flaxseed mixture. Add this wet mixture to the dry ingredients and mix together.
   
4. Mix in nuts or seeds and cranberries or raisins.
   
5. Form dough into balls or scoop with an ice cream scoop and place on cookie sheet lined with parchment paper. Press down with a fork to flatten the scoops. Bake in a preheated 350-degree F oven and bake for about 15 to 18 minutes or until golden brown and set.
   
6. Remove from oven and allow to cool for a few moments before serving.
   
   

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