Quinoa Carrot Cake Breakfast Cookies

August 25, 2013 By Leanne Vogel November 16, 2021

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.)

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!

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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.

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

Pour into bowl with dry ingredients and stir to combine.

Stir in raisins and shredded carrots.

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.

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.

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.

Thanks for entering, everyone! A random entry was selected and Tanya from Toronto has won! Congratulations, Tanya.

This entry was tagged: carrot, carrot cake, cookie, cookies, Quinoa, quinoa breakfast cookie, raisins