Healthy Carrot Cake Cookies Recipe With Quinoa: A Nutritious Gluten-free Cookie by Jan Mostrom
A friend came to stay at our home last week unexpectedly and I needed a quick gluten-free healthy breakfast without a run to the grocery store. Enter these lovely carrot cake cookies with quinoa! These nutritious cookies are healthy enough to have for breakfast (aka breakfast cookies) or enjoy as a snack, or even 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 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.
Healthy, nutritious and delicious. I love that!
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Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 to 18 minutes
Total Time: 35 to 38 minutes
Servings: 12 to 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
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Recipe Notes
- Make your own oat flour by placing 1 cup oats in a food processor or blender and mixing until smooth.
- Prepare the uncooked quinoa according to package directions to make 1/2 cup.
Here's how to make it:
- 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.
- Combine ground flaxseed and water and set aside for 5 minutes.
- 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.
- Mix in nuts or seeds and cranberries or raisins.
- 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 to bake 15 to 18 minutes.
- Remove from oven and serve warm or store in an airtight containers for a few days.
Recipe cooking times and servings are approximate. To ensure image quality, we may occasionally use stock photography. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.
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