Recipe inspo credit: Love & Lemons
Image credit: Love & Lemons
- 1 cup oat flour
- 1 cup (additional) whole rolled oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- ½ cup cooked quinoa
- 1 cup finely shredded carrots
- 2 tablespoons ground flaxseed + 5 tablespoons warm water
- ½ cup almond butter
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- ¼ cup hot water mixed with 3 TBS Coconut Cloud Vanilla coconut creamer (then set aside)
- ½ cup nuts and/or seeds (try walnuts and sunflower seeds!)
- ½ cup dried cranberries
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Use a food processor or a blender to process the 1¼ cups rolled oats into a fine flour and measure out one level cup. In a large bowl, stir together the flour, the remaining 1 cup whole oats, baking powder, baking soda, cinnamon, and sea salt. Fold in the quinoa and then the shredded carrots, stirring until the carrots are completely coated with flour.
- In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes. In a medium bowl, combine the almond butter, coconut oil, maple syrup, and Coconut Cloud Vanilla creamer mixture, and stir well to incorporate. Stir in the flaxseed mixture.
- Add the wet ingredients to the bowl of dry ingredients and fold until just combined. Stir in the walnuts, sunflower seeds, and cranberries.
- Scoop about ¼ cup of batter for each cookie onto the baking sheet. Bake for 15 to 18 minutes, or until lightly browned. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
- When cookies are completely cool, they can be stored in an airtight container or frozen.