Cookies for breakfast! Before you think I completely gave up on myself, hear me out!
These cookies are not your typical cookie. They are packed full of healthy ingredients such as carrots and quinoa.
In the past, I have always stayed clear of anything that said gluten free, dairy free, or vegan because they also forget to mention on the package that they are tasteless and hard as a rock. But, I am always looking to up my nutrition game and thought I would give these cookies a shot! I am so glad I did!
When I have an early morning flight, or a sunrise surf or ski session these are a great option for a grab and go breakfast!
Carrot Quinoa Oatmeal Breakfast Cookies
Serves: 12 large cookies
* I highly recommend doubling the recipe. (They don't last long in my house)
1 cup oat flour ( made from 1 1/4 cups whole rolled oats)
1 cup whole rolled oats
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
2 tbsp ground flax seed
1/2 cup cooked quinoa
1 cup finely shredded carrots
1/2 cup of almond butter or peanut butter ( I used almond)
1/4 cup coconut oil
1/2 cup maple syrup
1/2 nuts or seeds ( I used almonds + pecans)
1/2 cup dried cranberries, raisins, coconut, or dates ( pick your fav. or do a combo )
1. Preheat oven to 350 F. Grease baking sheet with a little of coconut oil.
2. Use a food processor or a blender to process 1 1/4 cup of oats to oat flour. In a large bowl, stir together the first seven ingredients.( Oat flour, 1 cup of oats, baking powder, baking soda, cinnamon and sea salt and flax seed).
3. Fold in the quinoa and then shredded carrots stirring until the carrots are completely coated with flour.
4. In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate.
5. Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Stir in nuts and dried fruit.
6. Spoon out batter and make cookies.
7. Bake for 15 to 18 minutes or until lightly browned. Cool on the pan 5 minutes.