Carrot Quinoa Oatmeal Breakfast Cookies

Carrot Quinoa Oatmeal Breakfast Cookies / vegan & gluten free

For awhile, I went through a frittata phase, then there was the chia bowl phase, followed by a bit of a smoothie kick… which brings us to my current morning trend: cookies for breakfast!

But before you think I’ve completely given up on myself, hear me out – these cookies are made with lots of good things – carrots, oats, flax, walnuts, pepitas, cranberries and QUINOA. Yes, carrots and quinoa – it almost sounds like a salad but I promise you these “healthier” cookies are so delicious and energizing in the morning. They’re also vegan, gluten free, and sweetened with maple syrup instead of refined sugars. They’re about halfway in between a muffin and a cookie – big, hearty and filling, but also sweet and nutty.

Carrot Quinoa Oatmeal Breakfast Cookies / vegan & gluten free Carrot Quinoa Oatmeal Breakfast Cookies / vegan & gluten free

Let’s talk for a second about quinoa in cookies – I recommend that you use leftover quinoa here. I like to make a big batch of quinoa early in the week for easy toss-together lunches and dinners. Store your cooked quinoa in the fridge and that way when you’re ready to bake these cookies, it’s ready for you.

If you haven’t baked with oat flour before – it’s so easy. No need to go shopping for fancy flours, just blend your oats in a food processor for about a minute and you have oat flour. It’s gluten free but be sure to seek out certified gluten free oats if gluten is a problem for you.

Carrot Quinoa Oatmeal Breakfast Cookies / vegan & gluten free

Over here, my family is obsessed with these. They’re best straight out of the oven but they also freeze incredibly well (hence, my 1 cookie per day breakfast obsession).

Carrot Quinoa Oatmeal Breakfast Cookies / vegan & gluten free

Oh, and real quick, today is the last day to vote for us in the Better Homes & Gardens blog awards. I’d be so grateful for your vote!!

Today is also the last day to claim your cute FREE GIFT coasters with your cookbook pre-order. If you haven’t placed your order yet, click here to see more!


4.8 from 5 reviews
Carrot Quinoa Oatmeal Breakfast Cookies
 
Recipe type: breakfast, snack
Serves: 12 large cookies
Ingredients
  • 1 cup oat flour (made from 1¼ cups whole rolled oats)*
  • 1 cup (additional) whole rolled oats* (see note)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • ½ cup cooked quinoa
  • 1 cup finely shredded carrots
  • 2 tablespoon ground flaxseed + 5 tablespoons warm water
  • ½ cup almond butter
  • ¼ cup coconut oil, melted
  • ½ cup maple syrup
  • ½ cup nuts and/or seeds (I used walnuts + pepitas)
  • ½ cup dried cranberries
Instructions
  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Stir in the walnuts, pepitas, and cranberries.
  5. 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.
  6. When cookies are completely cool, they can be stored in an airtight container or frozen.
Notes
*Be sure to use certified gluten free oats to make these gluten free.

carrot-cookies-pin


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

62 comments

  1. Trina from sistersweetly.wordpress.com on said:

    You had me at cookies for breakfast! I love quiona, but haven’t tried it in cookies. I will for sure now. Thanks!

  2. Amy from parsleyinmyteeth.com on said:

    I love the idea of a healthy breakfast cookie – sounds like you’re getting away with something pretty decadent but it’s actually good for you! Can’t wait to dive into a batch of these beauties!

  3. joanne on said:

    I love your receipes but would also like to see a calorie and saturated fat count.

    • salty on said:

      Me too, nutritional info would be great! :)

  4. That looks gorgeous! I love this idea – what better way to start the day than with cookies?!

  5. Yum, I had a breakfast cookie kick a while back, too! Flax eggs seen like a natural in nubby, chock full bakes like this. Hadn’t thought to add carrot, but these look totally great!

  6. Andrea Escobar from Follow%20Our%20Passion on said:

    So excited for these cookies. They look amazing. These sounds great post workout, good amount of protein. What a greay way to start the day!

  7. Gaby Dalkin from whatsgabycooking.com on said:

    Obsessed!! Any day I can eat cookies for breakfast that are actually healthy, it the new best day ever!

  8. natty from nattyspantry.com on said:

    Looks so yummy

  9. Kelley from vegetarianpdx.com on said:

    I have to try these! There are mornings when my poor husband runs out the door with a piece of peanut butter toast wrapped up in a paper towel, and that’s his breakfast.

  10. Savvy on said:

    guess it’s time for me to work with/cook quinoa after all! Breakfast cookies are already ‘on my radar’ and get cooked as take-alongs for camping, road trips, ski trips and more!

  11. Liz from travellingtabletales.com on said:

    These look amazing. I go through breakfast phases too! At the moment it’s overnight oats with cacao avocado mousse. It was bagels before that. I think it might be breakfast cookies next…

  12. Tori from gringalicious.com on said:

    Cookies for breakfast???? Um…………YES PLEASE! You can count me in for these healthy yummies for sure!

  13. Fernando @ Eating With Your Hands on said:

    After you get over the quinoa salad obsession you start realizing how multi-purpose quinoa really is! Maybe I am so late in realizing this haha :)

  14. Lisa Favre from marblecrumbs.com on said:

    Brilliant! This is the second recipe I run into this morning that uses quinoa for an ingredient in a dessert so I’m getting pretty inspired now…

    Lisa Favre
    http://marblecrumbs.com

  15. Stephanie from strategicdesignstudio.com on said:

    Do you know the nutritional breakdown?

  16. These sound amazing! I also go through breakfast phases, and cookies for breakfast has been one of them. I was thinking it’d be good to throw quinoa in a recipe like that, and now you’ve gone and done it. Can’t wait to try these out!

  17. Rob Connoley from acornsandcattails.com on said:

    I eat a lot of cookies for breakfast – not the good kind – so thank you for this! Looking forward to trying. And congrats on the book!

  18. Ann on said:

    Where can I find nutritional info on this recipe?

  19. Vanessa on said:

    Looks delicious. I will try them since I am always on the hunt for new breakfast ideas.

    I usually eat oat banana coconut pancakes – they are also very yum.

    Best Vanessa /// http://www.cityfreudeblog.london

  20. These are just so adorable!! I love that you used oat flour – it’s my go-to flour in recipes I want to keep healthy enough to eat as a meal. So I have an excuse to eat cookies for breakfast. 😉

    • I’ve been on an oat flour kick lately :)(

  21. Kerry on said:

    These are a very worthwhile and satisfying way to use up nut butters! I used tahini, because that is what I had on hand, and replaced maple syrup with honey, coconut oil with walnutoil, and added cardamom in addition to cinnamon. I ground the carrot with the 11/4 cups of oats in food processor (lazy solution to avoid grating), and it worked really well.

  22. Oh these cookies look and sound perfect Jeanine! Totally whipping these up for Scott and I next week. All about carrot everything in sweets lately! And could not be more excited for your beautiful book (!!!) XO

  23. Mahee Ferlini on said:

    These cookies look delicious!!! Thanks for sharing!

  24. Krysten from momnoms.net on said:

    I’m definitely going to make these for breakfast this weekend. I’ve been looking for any alternative to my usual! Thanks for the great post!

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  26. Rob Connoley from acornsandcattails.com on said:

    Okay Jeanine – I blame you!!! I thought, “Oh, I’ll give ’em a try..” and in one week I’ve made this recipe 4 times! I don’t see why these aren’t good for me, but eating as many as I am (I’ve been sharing with my staff) they have to be bad. My worst problem is that i keep eating the raw dough. Okay, but serious a couple of thoughts. I have never had all of the ingredients so I’ve made a ton of substitutions…different in each batch. I’ve been using millet instead of quinoa sometimes, and the nuts and fruit keep changing. You mention finely shredded carrots – how are you doing this? My box grater has a fine option but the carrots never work in it. So I just use the course holes which seems to work fine. But if there’s an easy way to get fine I’d like to try it. Thanks again – love these!

    • Hi Rob, (sorry for my slow reply! I somehow missed seeing your comment when it first came through). Wow, 4 times! I’m glad you like them and I’m glad they’ve worked with millet, etc. I use a mircoplane grater, (this kind: http://amzn.to/1MqofTr) which is sort of in between the 2 types of holes on a box grater. I’ve also pulsed them in my small food processor until they’re crushed up, which is quicker. Hope that helps!

  27. Danica on said:

    These cookies are so so good! I made a batch a few days ago and they barely lasted 24 hours in my house.

    I recently got this chai spice blend off of etsy and have been including 1 tsp of it into the recipe and it really puts them over the top! I would highly recommend it!
    https://www.etsy.com/listing/263470098/medicinal-masala-chai-blend

    Thank you for this recipe… seriously so yummy!

    • I’m so glad! I’ll have to give the chai spice a try – sounds delicious :)

  28. Ashlae from ohladycakes.com on said:

    I’ve been meaning to tell you that these have been my go-to breakfast during the past week of our renovation. I added some extra oats and skipped the baking (and leavening) and they make hella delicious no-bake oat bars. 😉 So excited for you guys and your cookbook! High fives, you two!

    • Hi Ashlae! Awesome – I’ll have to try them as oat bars, thanks for the idea :)

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  30. Kate from holajalapeno.com on said:

    How yummy! Especially with almond butter and all the goodies. Sounds great!

  31. Tally on said:

    Well just made these and they are amazing. I ate 4 already! Trying to actually save these for breakfast, hah. I used oat bran instead of the 1 cup oat flour, and used 1/4 cup earth balance instead of coconut oil, everything else I left the same. The dough comes out very wet, I had wondered if I needed to add more oats, but they still baked really well! Thanks again for another flawless recipe

    • Ha, yea they’re easy to keep eating! So glad you liked them!!

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  35. B on said:

    These are holy cow amazing. My 1 year old loved it. My husband said they could be a bit sweeter but they’re good. Then he ate 3 and I had to tell him to stop so that we’d actually have some for the week.
    Thx for a great recipe.

  36. ..... on said:

    What can I use if I don’t have any almond butter on hand?

  37. Sarajane on said:

    How many calories in each cookie?

  38. sarah.a. from sarahlikesgreen.com on said:

    love your blog and your book, it’s gorgeous.

    i wanted to know what nut would be a good substitute for walnuts: despite trying them time and time again i just do not like them. pecans? almonds? other?

    Thanks!

    • Hi Sarah, thank you!! I’d use pecans, they should swap in just fine here!

  39. Jennifer on said:

    These are really good and make me feel so much better about the out-the-door breakfast that my teenagers usually have. They bake up really nicely. I like that they don’t spread, but rather stay mounded in the oven. I’m not accustomed to cooking gluten free, and have one question. The baked product is a little softer than I would like. Would adding some portion of coconut flour help? I read today’s post about the raspberry scones and your comment that coconut flour absorbs moisture and helps to make the scones dense but not dry. What do you think about that addition to the breakfast cookies and how would you do it?

    • Hi Jennifer, glad your teenagers have been liking them! They’re supposed to be soft cookies – with this many oats and carrots, they’re not going to get crispy. That being said, to get a little crispness on the outside, you can either bake them a little longer or toast them in the oven on the second day until the outside has a crisper texture. I wouldn’t suggest using coconut flour for this one, I think it would make them a little too dry and/or might make them fall apart.

  40. kristen on said:

    These were really tasty! I think I will add more spice next time because I like a lot of cinnamon and doubling wasn’t enough :) Also they get really soft and crumbly after storing so they become a great yogurt or ice cream topping :)

  41. Tatiana on said:

    They are simply great! I tried with butter of different nuts and it works out well. Baked walnuts give something really special for my taste. These cookies are perfect for a mid day snack. Thank you. Many other good recepies on your blog.

  42. Stephanie Ortiz on said:

    I just found this recipe while exploring you blog (I go through it whenever I’m in need for a recipe, it’s perfect:) ) and going to try these today! I’ve been looking for a breakfast cookie for a while and I have all the ingredients. Wish me luck!

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  44. Jennifer from Www.jennmcune.com on said:

    Mine turned green… What did I do wrong?

    • Hi Jennifer – the only thing I can think is that maybe your pepitas were crushed/chopped and not completely whole? They’re the only thing that’s green in the recipe that might affect the color.

      • Jenn on said:

        I also used sunflower butter!! Mystery solved!! Thanks so much, your follow through and knowledge (and delicious food) have made this my favorite food blog!

        • aw, thank you! So interesting (and weird) to know that sunflower seeds can have that reaction!

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