Healthy Vegan Carrot Quinoa Cookies
Healthy Vegan Carrot Quinoa Cookies- Nutritious, filling and ideal for breakfast on-the-go.
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These protein and fiber-rich cookies are loaded with quinoa, rolled oats, shredded carrots, flaxseed and walnuts. They’re gluten-free and freezer-friendly.
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Healthy Vegan Carrot Quinoa Cookies
Ingredients needed:
2 1/4 cups rolled oats
1 tsp cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup cooked quinoa
1 cup shredded carrots
2 tablespoons ground flax seed + 5 tablespoons warm water
3/4 cup peanut butter, melted slightly (substitute with your favorite nut butter)
1/4 cup coconut oil, melted
1/3 cup maple syrup
1/2 cup walnuts
1/4 cup coconut flakes
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Place 1 1/4 cup of the rolled oats in the food processor or a blender and process until it is a fine flour.
In a small bowl, add the flaxseed and water and let thicken for 3-5 minutes. Set aside.
In a large bowl, add the oat flour, 1 cup of whole rolled oats, baking powder, baking soda, and cinnamon, and stir. Stir in the quinoa and shredded carrots. Stir until combined.
In a large bowl, combine the peanut butter, melted coconut oil, and maple syrup. Stir until combined. Pour in the flaxseed mixture and stir. Add the wet ingredients to the dry ingredients and stir until combined. Fold in the walnuts and coconut flakes.
Scoop approximately 2 tablespoons of dough for each cookie and place it on the baking sheet. Bake for 15 to 18 minutes, or until lightly browned. Cool on the pan for 3-5 minutes and then transfer to a cooling rack.
Healthy Vegan Carrot Quinoa Cookies
Ingredients
- 2 tbsp ground flaxseed
- 5 tsbp warm water
- 2 1/4 cups rolled oats
- 1 cup shredded carrots
- 1 tsp ground cinnamon
- 1/2 cup cooked quinoa
- 3/4 cup peanut butter
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup maple syrup
- 1/2 cup chopped walnuts
- 1/4 cup coconut flakes
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Place 1 1/4 cup of the rolled oats in the food processor or a blender and process until it is a fine flour.
- In a small bowl, add the flaxseed and water and let thicken for 3-5 minutes. Set aside.
- In a large bowl, add the oat flour, 1 cup of whole rolled oats, baking powder, baking soda, and cinnamon, and stir. Stir in the quinoa and shredded carrots. Stir until combined.
- In a large bowl, combine the peanut butter, melted coconut oil, and maple syrup. Stir until combined. Pour in the flaxseed mixture and stir. Add the wet ingredients to the dry ingredients and stir until combined. Fold in the walnuts and coconut flakes.
- Scoop approximately 2 tablespoons of batter for each cookie and place it on the baking sheet. Bake for 15 to 18 minutes, or until lightly browned. Cool on the pan for 3-5 minutes and then transfer to a wire rack to finish cooling.
Looking for more Vegan Breakfast Recipes?
Easy Vegan Apple Walnut Baked Oatmeal
I love seeing your finished projects! If you enjoyed making these Healthy Vegan Carrot Quinoa Cookies, or any of my other easy vegan recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy baking!
