Carrot Cake Breakfast Cookies
Imagine cookies for breakfast. Now imagine carrot cake for breakfast. Now imagine those two spectacular scenes smushed together plus all of the health benefits of eating a bowl of oatmeal and then some. These Toasted Quinoa Carrot Cake Breakfast Cookies have a little bit of everything– creamy almond butter, nutty flax seed, hearty oatmeal, sweet raisins, crunchy walnuts, shredded carrots, and even a bit of banana and applesauce. They’re full of fiber, protein, complex carbs, and healthy fats that will give you tons of energy for the day. Enjoy them with a hot coffee or tea in the morning or throw them in a bag and take them to go. We love them for snacking, dessert-ing, and everything in between.
- 1 c oat flour
- ½ tsp cinnamon
- 1 c quinoa flakes
- ½ c cooked quinoa
- 1 c finely shredded Imperfect carrots
- 1 large banana
- 2 Tbsp ground flaxseed + 6 tablespoons warm water
- ½ c roasted almond butter
- ½ c unsweetened apple sauce
- ⅓ c maple syrup
- ½ c walnuts
- ½ c raisins
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a large bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes. Next, add the smashed banana, almond butter, applesauce, and maple syrup and stir well to incorporate.
- Sift in the oat flour, quinoa flakes, and cinnamon and stir well to combine.
- Fold in the cooked quinoa, shredded carrots, raisins, and walnuts.
- With a cookie scoop, spoon ~1.5 Tbsp batter for each cookie onto the baking sheet and flatten slightly with a fork.
- Bake for 15 to 20 minutes, or until lightly browned underneath and firm to the touch.
- Store cooled cookies in an airtight container the fridge for 3-5 days and freeze for long term storage.
If you find that they aren’t sweet enough for you, drizzle a little more maple syrup, some chopped Imperfect dates, or add another banana. You can also experiment by substituting any nut butter for the almond butter, any nuts for the walnuts, and any dried fruit for the raisins.