Quinoa Breakfast Cookies with Carrots and Cranberries Recipe
These vegan quinoa breakfast cookies are a wholesome and delicious quick breakfast or snack option. Made with nutrient-dense ingredients like carrots, quinoa, oats, nuts, and seeds, they are naturally sweetened with maple syrup and gluten-free, making them perfect for a healthy lifestyle.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 12 large cookies
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegan
Ingredients
Dry Ingredients
- 1 cup oat flour
- 1 cup whole rolled oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- ½ cup cooked quinoa
- 1 cup finely shredded carrots
Wet Ingredients
- 2 tablespoons ground flaxseed
- 5 tablespoons warm water
- ½ cup almond butter
- ¼ cup coconut oil, melted
- ½ cup maple syrup
Add-ins
- ½ cup nuts and/or seeds (walnuts and pepitas recommended)
- ½ cup dried cranberries
Instructions
- Prepare Ingredients: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Make Oat Flour and Mix Dry Ingredients: Use a food processor or blender to process 1¼ cups of rolled oats into a fine oat flour and measure out one cup for the recipe. In a large bowl, combine the oat flour, remaining 1 cup whole oats, baking powder, baking soda, cinnamon, and sea salt. Then, fold in the cooked quinoa and shredded carrots, stirring until the carrots are evenly coated with the flour mixture.
- Prepare Flaxseed Mixture: In a small bowl, mix ground flaxseed with warm water and let it thicken for about 5 minutes—this acts as a vegan egg substitute to bind the cookies.
- Combine Wet Ingredients: In a separate medium bowl, stir together almond butter, melted coconut oil, and maple syrup until smooth. Then, incorporate the thickened flaxseed mixture and mix well.
- Combine Wet and Dry Ingredients: Add the wet ingredient mixture to the bowl of dry ingredients. Gently fold until just combined to avoid overmixing, then stir in the nuts, seeds, and dried cranberries evenly throughout the batter.
- Shape and Bake: Using about ¼ cup of batter per cookie, scoop onto the prepared baking sheet, spacing them properly. Bake in the preheated oven for 15 to 18 minutes, or until the cookies are lightly browned around the edges.
- Cool and Store: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store cookies in an airtight container or freeze for longer storage.
Notes
- For best results, use freshly cooked and cooled quinoa.
- You can substitute nuts and seeds according to preference or availability.
- Ensure the shredded carrots are finely grated for even distribution and texture.
- Cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 months.
- The ground flaxseed mixture serves as a vegan binder replacing eggs in this recipe.
