Quinoa Breakfast Cookies

Ingredients

rolled oats certified gluten-free

1 1/8 cup

baking powder

1/4 tsp

baking soda

1/4 tsp

cinnamon

1/4 tsp

sea salt

1/4 tsp

quinoa cooked

1/4 cup

carrots finely shredded

1/2 cup

ground flaxseed

1 tbsp

water warm

2 1/2 tbsp

almond butter

1/4 cup

coconut oil melted

1/8 cup

maple syrup

1/4 cup

walnuts

1/8 cup

pepitas

1/8 cup

dried cranberries

1/4 cup

Method

1. 01Preheat oven to 350°F and line a large baking sheet with parchment paper.
2. 02Process 1 1/4 cup oats in a food processor into fine flour and measure out 1 cup.
3. 03In a large bowl, stir together oat flour, remaining 1 cup whole oats, baking powder, baking soda, cinnamon, and sea salt.
4. 04Fold in quinoa and shredded carrots, stirring until carrots are coated with flour.
5. 05Combine flaxseed and warm water in a small bowl and set aside to thicken for 5 minutes.
6. 06In a medium bowl, combine almond butter, coconut oil, and maple syrup and stir well.
7. 07Stir flaxseed mixture into wet ingredients.
8. 08Add wet ingredients to dry ingredients and fold until just combined.
9. 09Stir in walnuts, pepitas, and cranberries.
10. 10Scoop about 1/4 cup batter for each cookie onto the baking sheet.
11. 11Bake for 15 to 18 minutes, or until lightly browned.16 min
12. 12Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.5 min