Olive Oil Red Quinoa Carrot Cookies. Recipe

Name: Olive Oil Red Quinoa Carrot Cookies.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup red quinoa; 2 tablespoons flaxseeds; 1/2 cup oat flour; 1/4 cup oat germ; 1/2 cup whole oats; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 cup chopped pecans; 1/2 cup shredded unsweetened coconut; 1 1/2 cups shredded carrots; 2 teaspoons fresh grated ginger; 1/2 cup honey; 1/4 cup olive oil

Servings: persons

1/3 cup red quinoa
2 tablespoons flaxseeds
1/2 cup oat flour
1/4 cup oat germ
1/2 cup whole oats
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup chopped pecans
1/2 cup shredded unsweetened coconut
1 1/2 cups shredded carrots
2 teaspoons fresh grated ginger
1/2 cup honey
1/4 cup olive oil

1
Mix quinoa and flaxseeds, grind in a blender until it has coarse meal consistency. I tried using a mini food processor but the quinoa seeds are too small and after pulsing they remained intact. The blender was perfect. Feel free to use quinoa flour, I can barely find quinoa here so I had to make my own. Same with the oat flour, I put the oats in the blender until it had flour consistency [please note the recipe calls for oat flour and whole oats].
2
Mix quinoa, flax seeds, oat flour, oat germ, whole oats, baking powder, salt, pecans, cinnamon and shredded coconut.
3
In a separate bowl, mix honey, olive oil, ginger and carrots.
4
Mix dry and wet ingredients with a spatula.
5
Use a cookie scoop to make even sized cookies, put them 1 inch apart from each other.
6
Flatten the cookies with your fingers to give them cookie shape.
7
Bake at 250F for 15-20 min. I let a batch in the oven for 30 minutes and they had toasted flavor and firmer consistency.
8
Enjoy!

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 cup red quinoa, 2 tablespoons flaxseeds, 1/2 cup oat flour, 1/4 cup oat germ, and more.

Yes, Olive Oil Red Quinoa Carrot Cookies. falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Olive Oil Red Quinoa Carrot Cookies.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions