(makes about 15 cookies)
– 1 cup oat flour (we love Bob’s Red Mill)
– 1 cup gluten-free oats (we love Bob’s Red Mill)
– 1 cup cooked quinoa
– 1 cup shredded carrot
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon sea salt
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/2 cup agave
– 1/4 cup coconut oil, melted
– 1/2 cup almond butter (or sub peanut butter)
– 2 Tbs ground flax
– 1/2 cup sunflower seeds
– 1/2 cup dried cranberries
– 1/2 cup slivered almonds (or sub crushed peanuts)


1. Preheat oven to 350 degrees. Prepare 2 baking sheets with parchment paper.
2. In a large bowl, stir flour, oats, flax, baking powder, baking soda, cinnamon, nutmeg and sea salt.
3. Add quinoa and carrots and toss to thoroughly combine.
4. In a medium sized bowl, blend together almond butter, coconut oil and agave.
5. Add wet ingredients to the bowl of dry ingredients and stir to combine. Fold in sunflower seeds, cranberries and slivered almonds.
6. Scoop a heaping tablespoon of batter (for each cookie) onto baking sheet. Bake for 12 minutes. Remove the cookies from the oven and, using the back of a fork, gently depress the cookies into a circular shape.
7. Continue baking for an additional 3-5 minutes until cookies are lightly browned.
8. Let cool completely and then store, in an airtight container, for up to 1 week.