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Quinoa Carrot Cake Breakfast Cookies

  • Author: Flora & Vino
  • Cook Time: 20 mins
  • Total Time: 20 mins
  • Yield: 24-30 cookies


Enjoy 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.


  • 1 cup oat flour
  • ½ tsp cinnamon
  • 1 cup Toasted Quinoa Flakes
  • ½ cup cooked Toasted Quinoa (or sub gluten-free old-fashioned rolled oats!)
  • 1 cup finely shredded carrots
  • 1 large banana
  • 2 flax eggs (2 TBSP ground flaxseed + 6 TBSP filtered water)
  • ½ cup roasted almond butter
  • 1/2 cup unsweetened apple sauce
  • 1/3 cup maple syrup
  • ½ cup walnuts
  • ½ cup raisins


  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  2. In a large bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes. Next, add the smashed banana, almond butter, applesauce, and maple syrup and stir well to incorporate.
  3. Sift in the oat flour, quinoa flakes, and cinnamon and stir well to combine.
  4. Fold in the cooked quinoa, shredded carrots, raisins, and walnuts.
  5. With a cookie scoop, spoon ~1.5 TBSP batter for each cookie onto the baking sheet and flatten slightly with a fork.
  6. Bake for 15 to 20 minutes, or until lightly browned underneath and firm to the touch.
  7. Store cooled cookies in an airtight container the fridge for 3-5 days and freeze for long term storage.
  • Category: Breakfast, Cookie, Dessert, Snack
  • Method: Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Oil-Free