Description
Start your day with delicious and healthy Vegan Quinoa Breakfast Cookies. Packed with oats, quinoa, and carrots, naturally sweetened, these cookies are perfect for a quick breakfast or snack.
Ingredients
Scale
- 1 cup oat flour
- 1 cup whole rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1 cup cooked quinoa
- 1 cup finely shredded carrots
- 1 tablespoon ground flaxseed
- 3 tablespoons warm water
- 1/2 cup almond butter
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1/2 cup nuts and/or seeds (e.g., walnuts, pepitas)
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Process rolled oats in a food processor until they form a fine flour.
- In a large bowl, combine oat flour, processed oats, baking powder, baking soda, cinnamon, and sea salt.
- Gently fold in the cooked quinoa and shredded carrots.
- Mix ground flaxseed with warm water and let it thicken for 5 minutes.
- In a separate bowl, whisk almond butter, melted coconut oil, and maple syrup. Add the thickened flaxseed mixture and combine.
- Pour wet ingredients into the dry ingredients and gently fold until just mixed. Stir in nuts/seeds and dried cranberries.
- Scoop about ¼ cup of dough for each cookie onto the prepared baking sheet, spacing them apart.
- Bake for 15 to 18 minutes, until edges are lightly golden brown.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use freshly shredded carrots for best results.
- Ensure certified gluten-free oats are used for gluten-free needs.
- Do not overmix the dough.
- Customize with your favorite nuts or dried fruits.
- These cookies freeze well.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg