Quinoa Carrot Cake Breakfast Cookies

Quinoa Carrot Cake Breakfast Cookies

I’ve often wondered what would happen if I replaced the oats in a classical oatmeal cookie with cooked quinoa. You know, for people that can’t have oats or want to liven up their cookie experience with a little high protein, quinoa action?

Last week, I received a big box of Bob’s Red Mill Grain of Discovery quinoa and sorghum in the mail. I took the package as a sign that the swapping of oats for cooked quinoa had to be done.

Originally, I toyed around with the idea of going out of a limb and making the cookies with whole grain sorghum. In the end, I went with quinoa because I knew it would be an ingredient that (most) of you could find easily. That, and sorghum takes upwards of 50 minutes to cook. Who has 50 minutes when they’re waiting for cookies? Not I. (But I did end up making a curry with the sorghum later… after I ate a mound of cookies.)

Quinoa Carrot Cake Breakfast Cookies

After a bit of testing and a couple of rounds of test batches, I successfully created an oat-free oatmeal cookie recipe for you. And? I made the cookies taste like carrot cake… because I could. And, and, and… they have way less sugar than your average cookie which makes them totally okay to have for breakfast.

Okay, quadruple and! I discovered the awesome power that is Bob’s Red Mill Gluten-free All Purpose Baking Flour. I’m in love.

These babies are good to the very last spec of flax seed!

Quinoa Carrot Cake Breakfast Cookies

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4.1 from 7 reviews
Quinoa Carrot Cake Breakfast Cookies
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Nut-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Vegan, gluten-free carrot cake cookies made with cooked quinoa, maple syrup and raisins. All the goodness of carrot cake, with a breakfast feel.
Ingredients
Dry
Wet
Add-ins
  • ⅓ cup raisins
  • 1 cup shredded carrot, lightly packed, wrap in a clean kitchen towel and ring out extra juices
Optional Topping
Instructions
  1. Add quinoa and water to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes.
  2. Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
  3. Add all dry ingredients to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.
  4. Add all wet ingredients to a small bowl and stir well.
  5. Pour into bowl with dry ingredients and stir to combine.
  6. Stir in raisins and shredded carrots.
  7. One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you'd like them to come out. I flattened them slightly between my palms.
  8. Bake in preheated oven for 25-30 minutes, until cooked through and golden.
  9. Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Because cooked quinoa was used in this recipe, the longer you leave it to cool, the firmer it will become. Leave it be and it will transform!
  10. Drizzle with melted coconut butter and serve. These cookies can be stored in the fridge for up to 2 weeks.

View nutrition information (once on page, scroll down)

Quinoa Carrot Cake Breakfast Cookies

Add quinoa and water to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes.

Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.

Add all dry ingredients to a large bowl. Then, measure 1 1/2 cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.

Quinoa Carrot Cake Breakfast Cookies

Add all wet ingredients to a small bowl and stir well.

Pour into bowl with dry ingredients and stir to combine.

Quinoa Carrot Cake Breakfast Cookies

Stir in raisins and shredded carrots.

Quinoa Carrot Cake Breakfast Cookies

One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly between my palms.

Quinoa Carrot Cake Breakfast Cookies

Bake in preheated oven for 25-30 minutes, until cooked through and golden.

Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Because cooked quinoa was used in this recipe, the longer you leave it to cool, the firmer it will become. Leave it be and it will transform!

Drizzle with melted coconut butter and serve. These cookies can be stored in the fridge for up to 2 weeks.

Quinoa Carrot Cake Breakfast Cookies

If you’re madly in love with all things Bob’s Red Mill, or you’ve never tried their products before, Bob’s Red Mill is offering up a $100 gift certificate to one Healthful Pursuit reader.

Enter this GLOBAL giveaway below…

$100 Bob’s Red Mill Giveaway
Thanks for entering, everyone! A random entry was selected and Tanya from Toronto has won! Congratulations, Tanya.

I want to hear your quinoa stories! What’s your favorite way to enjoy quinoa? Have you ever tried to make cookies with it? Tell me all about it in the comments below.

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Comments | Leave Your Comment

  1. These look delicious! Will look forward to trying them! (Nutrition info link doesn’t work for me, though :) )

  2. Reading this post early Sunday morning watching the sun rise while sipping piping hot black coffee…wishing I had a few of these little gems to munch on! I’m SO making/baking these later this morning! Thank you!

    • Wow, that sounds amazing. Sun rise watching is one of my favorite activities :) Enjoy the cookies, Sandi!

      • Hey Chris! I’m not sure… I thought about how I would make these paleo and I wasn’t about to figure it out… yet!

    • True for me as well, Pi. I hope others won’t ignore this and start paying attention to how our privileged healthy choices affect the lives of others.

      • HI Gabriela,
        While we respect your choice to not buy quinoa…please refrain from submitting a rating star for a recipe based on that. The recipe ratings are meant for readers to get a sense of the true outcome and taste of the food. Next time, don’t rate a recipe if you haven’t made it yet.

    • Hi! I’m not mad at all. Thank you for sharing! It’s always great to provide our community with the details of the food they’re eating so that they can make choices for themselves.

    • The validity of these claims has been questioned and disqualified by other sources. I can speak from firsthand experience that I was doing volunteer work in Peru earlier this year and asked people about this. I was working with locals who did not make a lot of money and they all indicated they could afford and obtain quinoa. I was at the local markets and quinoa was plentiful and at the same price as other bulk grains, seeds, etc. In fact, the people I worked with indicated the government is actually encouraging locals to consume more quinoa since it is so healthy.

      • as a peruvian, i can 100% atest this, Quinoa prices raise more than 80% from Jan 2013 to Dec2013
        i went from eating it almost every week from eating it less than once a month, now Quinoa is more expensive than chicken

  3. Leanne, These do look like the best little breakfast in a cookie. Sandi, I too am going to give these a go later today.

    My favorite recipe for quinoa thus far in my gluten free days is this awesome chocolate cake that I got from the local newspaper a few years back. It is so moist and so devine.

    This is the first time I have ever seen the Sorghum from Bobs for sale in a seed, and not ground up. Anywhere I shop for Bobs it has the sorghum already as a flour. Will see if my favorite shopping stops can get this in so I can grind it fresh myself as I need it. That is what I do for my quinoa and millet.

    Thanks Leanne for the giveaway opportunity from Bobs Red Mill.

    • Thanks Gail! I make a mean chocolate quinoa cake, too! I think I found mine in the newspaper as well haha. I hadn’t seen whole sorghum since I was in India so it was a first for me, too!

  4. I have just decided to start baking with quinoa flour and have a plan to bake a batch of Anzac quinoa cookie later today but this recipe will follow shortly after I run down to WholeFoods to pick up the Bob’s GF All Purpose Flour!

    • Wow, that sounds like one heck of a cookie! Enjoy baking today :)

  5. It’s simple, but I like to eat quinoa in salads with fruits and nuts. I also like quinoa waffles. I have bought quinoa cookies once and they were very good. I will certainly give your carrot quinoa cookies a try.

    • Quinoa waffles! That sounds really great. Have an awesome Sunday, Valerie!

  6. We LOVE quinoa!

    We eat it several times a week in a salad for dinner (leftovers become husband’s lunch for work). Sometimes we make quinoa patties, quinoa stuffed vegetables and occasionally we use quinoa flakes in recipes calling for gluten free oats (husband cannot have them).

    On the other hand, we have never tried sorghum. We’ve never seen in any health store or webshop in our country, so we would really be interested in trying it.

    • Quinoa flakes are amazing, aren’t they?! They’re such a great oat substitute.

  7. Great recipe Leanne! My favourite way to enjoy quinoa is with some agave nectar and fresh fruit (apples, grapes, peaches, banana, cranberries) stirred in, and enjoyed as dessert :) I haven’t yet tried quinoa cookies though!

  8. Looks awesome and I am very interested! I love Bob’s products. I live in a rural area and I always stock up when I travel to big towns. (My husband thinks I am crazy to want to go to grocery stores when we go somewhere!) However, I am a fanatic about nutritional stats and the link doesn’t appear to work for me right now. Can you check on that? Then I can start digging in my cupboards to see if I have all the ingredients for a baking day!

    • Hey Catherine – we are the SAME way. Whenever Kevin goes to the USA for meetings and such, I give him a list of all the products I want him to pick up for me. He’s a good man. Always comes back with what I need!

      Sorry about the nutrition content. It’s working now! Thanks for catching that :)

  9. These look great! Do you measure 1/2 cup flax seeds and then grind them, or do you grind some flax seeds and then measure a 1/2 cup of that? Thanks!

    • Hey Kat – I grind the flax, then measure to 1/2 cup. I hope that helps :)

    • Hey Brittany! It says “Self” and my other wrist says, “True”

  10. I’m brand new to all this, and feel like I just won the lottery! I dreamed I’d fall in love with this way of eating and recover from MS as a bonus. This breakfast idea makes me think maybe my dream can come true! Can’t wait to try this. Thanks!

  11. Very interesting recipe. I just bought a box of Quinoa other day after reading so much good about it.
    Now I have to try this recipe too. To bad the weekend is almost over.

  12. Hi Leanne,

    can I substitue the flour for a buckwheat flour or a spelt flour? thank you!

    • Ugh my gosh, me too. Have you checked out my raw carrot cake cheesecake (vegan)? It’s ah-mazing!!!

  13. Leanne~ These cookies look amazing. Can’t wait to make them. Going to try to swap out stevia for the maple syrup because I cannot have any sugar…fingers crossed. I do think that stevia and quinoa are magic foods that are good in everything so we shall see what happens. My favorite way to eat quinoa, well favorite at the moment I suppose, is as a pizza dough. So good and I get to eat pizza! Thanks for the recipe and have a lovely day :)

  14. We are quinoa fans from 30 years past, but I’ve really gotten comfortable with it — whole, flour, flakes — in the last 10. There’s a website that has taught me a lot, http://www.cookingquinoa.net, where my favorite pancake recipe is posted (I keep the dry ingredients as a mix, and even grandchildren love it). At http://www.food52.com, I have a few quinoa recipes posted (as ‘susan g’); just yesterday, a One Pot Quinoa-Peanut Breakfast. And, I took a curried cucumber soup I had made this week and put some leftover quinoa from the fridge in — even better. It opens up so many options for vegetarians and gluten avoiders, both necessary in our house.
    About the sustainability/social aspect — there are other sides, other opinions. I’ll find some links.
    Your cookies look great!

  15. I have to admit I was slightly skeptical. But. I just made these and the hubster and I were staring at each other with big smiles! They are REALLY good. Opted not to drizzle w coconut butter because they are fine without. Well done!! Thank you for a fast healthy grab n go baked good!

  16. These are just so much my kind of cookie, Leanne! And so pretty, too. I love baking with quinoa! My favorite combination has to be quinoa and apple; I’ve made muffins and a breakfast cake that way (or, at least, I ate it for breakfast–lol!) plus loads of savory baked goods like breads or biscuits. I know some people find that the flour has a strong flavor, but to me, the cooked grain is perfectly mild (and adds a bit of textural interest, too).

  17. These look amazing! And I love Bob’s Red Mill–my freezer is FULL of their flours and grains.
    I haven’t tried too many sweets with quinoa yet but will try with this recipe. I usually like it best with black beans, chiles, peppers, tomatoes, cilantro, salsa and lime juice.

  18. I’m pretty boring…. I like making quinoa pilafs, or in general using it instead of rice if I am eating mostly veggies. I do have a recipe (somewhere around here) for a smoothie calling for cooked quinoa, which I think sounds interesting!

  19. Oh, side note: felt like a groupie last year when I got to go to THE Red Mill and spotted Bob, hee hee

    • YOU are amazing :) And… so very cool that you like quinoa more than oats. A girl after my own heart <3

  20. if anyone is looking for a relatively local source source of quinoa so you can have your healthy food and still make a choice that has a positive impact economically, there is a company called Northern Quinoa Corporation growing quinoa in the Saskatoon area (www.quinoa.com).

    • Hey Patti! Thank you for the recommendation, that’s awesome!

  21. Leanne, these look fantastic. I just made apricot sage cookies from your Dessert e-book and they are the bomb! I love the savory with the sweet, chewy apricots and the comforting, holiday scent and taste of dried sage. My whole family loves them. I need to make another batch. Instead of making 6, I made them smaller and got it to 18 ! But, they are still going fast. Can’t wait to make more desserts from the e-book. yay!

    • Hey Nora! I’m so happy that you like my book… that’s fabulous. Those cookies are delicious. Have you tried the biscotti? They are a bit similar. I think you’ll like them… and… I’m working on another cookbook for Christmas! So stay tuned :) Have a beautiful Monday!

  22. Just wondering if you can use the Quinoa Flakes uncooked in this recipe instead of the cooked Quinoa?

    • Hi Gigi – I’m sure that you could, but I would reduce the overall liquid in the recipe. I hope that helps!

  23. Hey Leanne! I can use regular all-purpose flour, right? It’s all I have on hand right now!

    • I haven’t tried with honey but I’m sure it would work. Any type of oil would be fine. I hope that helps!

  24. Have you tried using quinoa flakes instead of oats? They don’t need precooking. Wonder if it would just make this recipe simpler?

    • Hi Ruth – I’m not sure if quinoa flakes would work for this recipe. If you give it a try, let me know how it turns out!

  25. Made these last night for dessert! Sooo delicious. My siblings who “don’t like raisins” and my husband who is not a fan of quinoa even loved them! Love how simple this recipe, with really accessible and economical ingredients. I will definitely be making these again!

    • That’s awesome! I’m SO happy that you liked them, Karolina :)

  26. I made it with regular All Purpose Flour and substitute Maple Syrup with Agave. It didn’t turn out too well.

    • Thanks for letting us know that the changes you made to the recipe didn’t go well for you. What happened?

  27. Just discovered this site – its great! For those of you concerned about the sustainability of quinoa, some is now grown in Australia.

  28. Can you substitute the grape-seed oil? I don’t want to have to purchase it. I have avocado oil & coconut oil, can I use either?

  29. Hi Leanne,
    Can’t wait to try these. I have some leftover quinoa that is already cooked and wonder how much to use.
    Thanks!!

  30. Yay…love love love quinoa! I maybe quinoa cookies nearly every week and just throw in whatever veggies, nuts, fruits i have to hand they are so versatile and pretty much foolproof (always a bonus!) :-)

  31. These sound great and can’t wait to try them but was wondering if I could use coconut flour or Almond Flour. My stomach has a sensitivty to the bean ingredients that Bob’s FLours have in it. Do you think these would work well for this recipe?

    • Hi Marianne – I’m not too sure… I think almond flour would work better… or an all-purpose mix that doesn’t have beans. I hope that helps!

  32. Hi Leanne,

    I made these! Although they smell great, they came out dry. I followed the recipe except only used 2/3 cup of carrots, as I don’t have a good shredder and got tired of shredding them :). The mix seemed a bit dry before I baked them, so I added a splash of almond milk, and the dough was good enough to work with. I rolled them into 20 balls and baked at 350 for 25 minutes. However, they came out dry. Any ideas on what I should do next time?

    Thanks!
    Rachel

    • Hi Rachel – did you follow the recipe completely? Was the quinoa fully cooked? The lack of carrots may have contributed to the dryness… or you could have baked them a bit too long. Let me know!

      • The quinoa seemed fully cooked. There was no water in the pot, so I thought it would have burned if I let it cook longer. They taste better now that I’ve left them in the fridge overnight. They are a bit crunchy, but that’s probably from the grains and carrots. If the mix seems dry next time, I may add in some applesauce. I’ll also check the oven to see if they’re ready earlier.

        My husband got up in the middle of the night last night and ate a bunch of them :)

        • Hi Rachel – they’re definitely best when you let them sit for awhile but shouldn’t be crunchy. I would recommend using the full amount of carrots next time. I tested the recipe with apple sauce in one of my iterations and the result was really yucky. The carrots and checking on the baking time (depending on your altitude — I’m really high UP so I have to bake things a little longer) should make the difference for you. So happy that your hubby liked them!

  33. could I use quinoa flour (I do a lot with that) instead of going through the steps of cooking the quinoa?

    • Hi Crista – I don’t think quinoa flour would work… but if you give it a try, we’d love to know how it goes!

  34. Loved these cookies, Leanne, and my omnivore family did, too! I didn’t have enough carrot for the full amount called for, but substituted grated apple for the remainder, and they turned out beautifully! Like some others, I didn’t use the drizzle, either. Delicious. By the way, I experimented with using cooked quinoa in making my whole-grain bread, and it is my go-to recipe now. Can’t wait to get back to baking more, now that the weather’s cooling down. Thanks, Leanne!

  35. I have diverticulosis, so flax seeds are not recommended. Since there are many of us, young and old, with this condition, could you please give instructions for substitutions? Thanks. Have not tried the carrot cookies, but the pumpkin/quinoa ones were delicious. I added a whole egg instead of just the whites, and 2 T of oatmeal hoping that would be an adequate substitution for the flax seed. Seemed to turn out ok.

  36. I have already cooked quinoa I’m my fridge how much do I use to make the cookies? They sound delicious!

  37. I just made these. Very yummy. Had to substitute a few things because I didn’t have some ingredients or ran out half-way through. It is ridiculously cold out (4 degrees F in Georgia) and I had nothing else to do, but clean out the pantry & fridge :)
    Kept the cookies gluten free, but substituted spelt flour for all-purpose. Substituted 1/2 honey and 2 packets of stevia for molasses, and sub. 1/4 cup apple sauce for oil. The quinoa was already cooked since it was a leftover from last night’s dinner, and that worked out pretty well. I’m grateful to you for posting the recipe. Thank you so much!

  38. I know this if off topic but I’m looking into starting my own blog and was curious what all is required to get setup?
    I’m assuming having a blog like yours would cost a pretty penny?

    I’m not very internet smart so I’m not 100% certain.
    Any suggestions or advice would be greatly appreciated.
    Appreciate it

  39. This stuff makes the best cookie dough ever! Guilt and danger free!

    Weird fact– when you add allspice to this recipe (as I did) you discover that it tastes mildly like you didn’t rinse the quinoa properly. I suppose that’s why the cook left it out in the first place. *sheepish grin* Now, it still manages to be delicious, but… I guess we’ll have to see how the cookies bake out. They aren’t out of the oven yet. But oooh they smell AMAZING!

    One point of order– Do you measure the flax *before* you grind, or after? I tend to do it before– especially since it states “fresh ground”. But it does mean that if you happened to measure after, you might get different results. The volume differential is noticeable– especially for flax seed. That might explain another reader’s issue with dryness– though I admit, that wasn’t a problem for me. (As I measured the whole seed, THEN ground.) HOWEVER…

    I added a bit more liquid (maybe an extra tablespoon of syrup) because it looked like it was going to be dry. I mean, even my carrots were so dry that squeezing them only turned my tea towel orange. There was no liquid accumulating on the very bottom of the bundle. I could barely tell my tea towel was damp. Since the carrots felt more wet after the squeeze, I patted them dry and called it good enough.

    Also, if those are allergic to quinoa or otherwise have issue with it, you could try using cooked white buckwheat cereal, using 20% less liquid and cooking it like rice. It won’t be the same, but it will still have a pleasantly lumpy texture (albeit a bit softer than this), and the flavor will be excellent– if you make sure to use the polished grain, rather than whole grain. Don’t worry, it will still have plenty of fiber!

    As an added bonus, buckwheat is NOT a grain. It is a berry. No, I’m not making this up. It’s also even lower on the glycemic index than quinoa, and is grown in places like Poland, Germany and Argentina– and even in the United States.

    Also, pearled buckwheat does not have the bold and somewhat off putting flavor that it’s whole counterpart has. I am even told that whole untoasted buckwheat has a more neutral flavor, too. Since I haven’t seen a good price for the white in anything less than 5-25 pounds of the stuff, I haven’t tried it. YMMV. I think I’ll save that until I get my own food mill.

    Small pearl tapioca would also be an interesting experiment, but I have no idea what it would be like cooked like rice.

  40. These cookies are so yummy! I made a few adjustments based on ingredients I had. Instead of maple syrup, I used a simple syrup made from 1/2 turbinado sugar 1/2 water, I used slightly more carrots than called for, threw in a little nutmeg and I didn’t have raisins, so naturally I used semi sweet chocolate chips. It looked a little dry at the end so I used a couple tablespoons of coconut water and the result is fantastic! Thanks Leanne! I’m so excited to have stumbled upon your site!

    • wow, nice adjustments, Michelle! They’re one of my favorite breakfasts… ever. Although I think I say that about every recipe I make… I just love breakfast! Will have to add chocolate to carrot. I’ve never done that!

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