Carrot Cake Quinoa Breakfast Cookies
Author - Alyssa Rimmer
These simple quinoa breakfast cookies taste just like carrot cake, but without all the guilt. A simple blend of ingredients, they're healthy and delicious.
Are you noticing a theme around here?
In case you can’t tell, I’m pretty much breakfast obsessed.
Of course part of it has to do with the release of my next eCookbook, Quinoa for Breakfast, but really it’s just the fact that we all love breakfast. I mean, I think we could talk all day about how awesome breakfast is, right? It’s the best.
When it comes to making breakfast, here are the top five things I pay attention to:
- is it filling?
- is it nutritious and balanced?
- is it fast?
- is it tasty?
- is it Instagram worthy?
Kidding on that last one 😜 (well kinda😁)
But for reals, if you are someone who is focused on eating healthy food, then I’m sure you know how important breakfast is. And you probably think about those same things as you're planning your morning meal. But I feel like where most people get hung up is the time. It’s such a common misconception that making a healthy breakfast has to be time-consuming. That couldn’t be farther from the truth!
And it’s actually one of the main reasons why I wrote Quinoa for Breakfast – to give you TONS of breakfast options that aren’t going to take a ton of time to make.
Time is also one of the reasons why I love having quick breakfasts on hand, like my Zucchini Bread Quinoa Breakfast Cookies. Breakfast cookies are a quick, on-the-go breakfast option that are seriously packed with nutritional superstars! They’re also fairly forgiving so you can really play around with flavors and ingredients to make them your own (my Toasted Coconut Quinoa Breakfast Cookies and Carrot Cake Quinoa Breakfast Cookies are both the same base, but a different flavor profile!).
Today’s breakfast cookie recipe might just be my favorite flavor yet: carrot cake😋👌🏻👍🏻
Carrot cake has always been one of my guilty pleasures, but it’s also super unhealthy. Loaded with sugar and processed oils, the carrot cake you buy at the store is something you definitely should steer clear from.
These cookies not only make carrot cake healthy, but they also make carrot cake breakfast-worthy. And when you can have dessert for breakfast, that’s a total win, right?
I mean these little bites of dessert-flavored heaven are filled with healthy ingredients. We’ve got oats, quinoa flakes, banana, cashew butter, flaxseed meal, maple syrup AND carrots.
It’s basically like eating a bowl of oatmeal with a side of carrots. I’ll take the whole plate, please! And I hope you will too 👯✌🏻
ALSO, I know I've mentioned this a few times before, but if you don't already know,
I'm releasing my new eCookbook, Quinoa for Breakfast, this coming Tuesday (9/15) I've just released my new eCookbook, Quinoa for Breakfast! It features 90 recipes, 150+ pages and is packed full of healthy breakfast inspiration. I know you're going to love it!
Click the button below to choose the package that's right for you👇🏻❤👇🏻
You're the best! 😘😘
VIDEO: How to Make Carrot Cake Quinoa Breakfast Cookies
Carrot Cake Quinoa Breakfast Cookies
This breakfast cookie recipe might just be my favorite flavor yet: carrot cake
- 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
- 1/2 cup cashew butter or nut/seed butter of choice
- 1/4 cup pure maple syrup
- 1 medium banana mashed
- 1 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1/2 cup quinoa flakes
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup shredded carrots
- 1/4 cup chopped walnuts optional
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Whisk together the flaxseed meal and water, and set aside.
Beat together cashew butter, syrup, banana and vanilla in a large bowl. Add flax egg and mix to combine.
Pour in oats, quinoa flakes, baking powder, spices and salt to the bowl and stir together. Fold in shredded carrots and walnuts.
Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
Bake cookies on center rack for 15 - 18 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
Enjoy at room temp or slightly reheated in a microwave.
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