fbpx

Quinoa Carrot Cake Breakfast Cookies

carrot cake cookies (8) edited
Share on twitter
Share on facebook
Share on pinterest
Share on email

Quinoa Carrot Cake Breakfast Cookies

Created by Wendy at Fit-and-Frugal.com Quinoa Carrot Cake Breakfast Cookies is a sweet and savory concoction using carrot cake and Ancient Harvest quinoa flour. For Quinoa Flakes cooking instructions and recipe ideas, visit our How To Use Quinoa Flakes page.

Prep Time: 15
Total Time: 35

Ingredients

  • 1 cup Ancient Harvest Quinoa Flour (quinoa flakes can be pulsed in a food processor to make flour)
  • ½ cup Ancient Harvest Quinoa Flakes
  • ½ cup gluten free rolled oats
  • ¼ cup ground flaxseed/flax meal
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • ½ cup chopped walnuts
  • ½ cup raisins
  • 1 ½ cups grated or shredded carrots (lightly packed)
  • ⅓ cup unsweetened shredded coconut
  • 1 ripe banana, mashed
  • ¼ cup unsweetened applesauce
  • 2 tablespoons liquid coconut oil
  • 1 teaspoon vanilla extract
  • ¼ cup pure maple syrup (optional)

Directions

  1. Preheat the oven to 350° F.
  2. In a large bowl, whisk together quinoa flour, quinoa flakes, oats, flaxmeal, baking powder, salt and spice. Stir in walnuts and raisins.
  3. Add remaining ingredients to bowl and stir to combine. The dough will be sticky.
  4. Spoon cookies onto a baking sheet lined with parchment paper. Keep chunky or lightly flatten with the back of a spatula.
  5. Bake for 20 minutes. Let cool before serving.