Quinoa carrot cake cookies perfect for busy weekday mornings. Oil-free, gluten-free, refined sugar-free, and high in protein to keep you fueled for hours.
Imagine cookies for breakfast. Are you with me?
Now imagine carrot cake for breakfast. Yes?
Picture 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 make all of those imaginings a reality next to your cup of coffee.
Fun fact: My first ever birthday cake was a carrot cake.
I remember seeing it in pictures, a yellow cake with the face of Big Bird smiling up at us under frosted yellow feathers.
Maybe just despite this, at an early age, I decided that I didn’t like carrot cake.
I cringed whenever someone selected it for their birthday.
It was too carroty, too nutty, too something.
Too much carrot and not enough cake.
I had a thing about texture in foods as a kid.
I didn’t do orange juice with pulp and I certainly didn’t do nuts in my breakfast cookies.
Apparently my younger self didn’t appreciate the beauty of sneaking vegetables in desserts (and everything).
My how times have changed, because I absolutely love the texture of these cookies.
They’ve got a little bit of everything.
They’re packed with creamy almond butter, nutty flax seed, hearty oatmeal, sweet raisins, crunchy walnuts, shredded carrots, and even a bit of banana and applesauce.
I didn’t want you to miss out on anything first thing in the morning, so I packed in all of the goods.
They’re full of fiber, protein, complex carbs, and healthy fats that will give you tons of energy for the day ahead!
…
Even though it’s New Years, we still have our tree up.
