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 11 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


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89 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! :)

    • Taste of France from francetaste.wordpress.com on said:

      There are very good online nutrition counters. You just put in the ingredients and they deliver the nutritional breakdown. Caloriecount.com and others. Just google!
      I would make the breakfast cookie in a savory version. On the premise that once you eat something sweet, you want something else sweet, we are trying to avoid all sugar until later in the day. Protein and complex carbs (which are sugars but which take a long time to metabolize) for breakfast.

  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!

      • Sarah A from Sarahlikesgreen.com on said:

        So update to this question – my kid started at a school that doesn’t allow nuts. If I swap the almond butter for sunflower butter that’s fine but instead of walnuts and large sunflower seeds (that she doesn’t like), what could I use?

        • Hi Sarah, I don’t really think there’s a good swap for the texture of nuts, you could try leaving them out? Although, note that when you combine sunflower butter with carrots there’s a funny (although not unsafe) chemical reaction that makes these cookies turn green.

          I have a great pumpkin cookie recipe that I’m going to post very soon that’s similar to this one but nut-free. I think that one will be great for lunch boxes, stay tuned :)

  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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  46. Robyn on said:

    Hello Jeanine!

    I usually never post comments on recipes that I make from websites but I really wanted to let you know how much I love this Genius recipe. Ever since you posted it I have made it twice a month and bring two to work each day for breakfast. I have to portion it everyday or else I’ll end up eating the entire batch in one sitting.

    For any future bakers out there that want to deviate from/experiment with the recipe I just wanted to share my tips/substitutions with you/them!

    1) Perfectly okay to substitute shredded carrots with shredded beets! I did not notice a flavor/color difference. I also shred them with a regular cheese grater (comes out bigger, but doesn’t bother me in the finished product!)

    2) I never used almond butter for this recipe. I have used natural (no salt) peanut butter and tahini/sesesame paste. As a PB love the flavor is definitely noticeable.

    3) I have substituted maple syrup for (local) honey, and I prefer the sweetness of the maple syrup (more pronounced in sweetness and flavor) for this recipe. If anyone wants a subtle sweetness with no pronounced flavor, try using golden blossom honey (not the “honey bear” honey).

    4) I have never used cranberries (never on hand) and have substituted it with currants (my go-to instead of raisins). Always delicious.

    5) Pepitas/Pumpkin Seeds really do add to the flavor and a great texture. I always toast the nuts in a toaster over for 15 min @ 350F and let them cool before adding to the “batter”

    • Hi Robyn! Sorry for my slow reply – thank you for commenting :). I’m so glad these are a part of your regular routine and thank you for sharing your successful modifications!

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  50. tino on said:

    Hello,

    I love the taste of the cookies. Unfortunately they aren’t as hard as they should be even after 25 minutes in the oven. I substituted the coconut oil and the almond butter with magarine. Any tips on how to make their texture more steady?

    Best wishes and thanks for the wonderful recipe.

    Tino

    • Hi Tino,

      The almond butter and coconut oil are an important part of the texture. I would suggest trying out the original recipe. Hope that helps!

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  52. Emily Laguna on said:

    I made these yesterday and they are very tasty! One question though – I left them out in a ziplock bag overnight and this morning something in them had turned green. They still taste fine and I don’t see how they could have developed mold overnight, right? Does the flaxseed change color? I followed the recipe, except added sugar instead of maple syrup, and sunflower butter instead of almond butter. Any ideas?

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  55. spoonlegged on said:

    These are so delicious! My twin 1.5 year olds can’t stop shoveling them in their mouths. They make the perfect healthy daycare snack. Question: can I freeze them?

    • I’m so glad they loved them! Yes, they freeze really well!

  56. callycakes on said:

    I’m sorry, but this recipe is terrible!
    How healthy can a recipe be when you eat half of the batch???!! Lol!
    These are surprisingly additicting! And it’s nice to know I’m getting some good stuff in while nursing my 6 month old. Also, my 2 year old loves them too!!
    The only change I made was using LIVfit superfood blend in place of the flaxmeals because I had none(I know, I live under a rock). And my food processor made quick work of those carrots!
    Thank you for sharing this!! I’ll be coming making thus again and again and again!!

    • Ha, I’m so glad you and your 2 year old loved them :)

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  58. Lucy on said:

    These are so amazingly delicious! I made them for my daughter who is gluten and dairy free. She loved them, as did the rest of the family!! I used peanut butter instead of almond butter b/c it was what I had on hand. Also, did need to cook them longer than recipe stated to get them firm, but hardly a problem. My daughter is begging me to make these again. Thanks for a great recipe!

  59. Clodagh Hayes on said:

    Made these last night for the first time. Very yummy and not too sweet. I used normal butter (melted) instead of almond butter so not vegan but like the idea of trying peanut butter or tahini next time. They tasted even better after a night in the fridge.
    I had to convert the American cups into metric measurements so it took a bit of time and I’m sure I was very approximate on quantities but it seemed to work.
    Love the idea of oat flour from oat flakes – I had no idea it was so simple!

  60. Krista on said:

    These looks perfect! If I don’t have flax, how do I replace with egg? Thanks!

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