To cook the quinoa: Combine the uncooked quinoa and 1 cup of water in a small pot. Cover and bring to boil over high heat. Reduce heat and simmer until quinoa "pops", about 11-12 minutes. Set aside to cool. You'll have 1 cup of cooked quinoa.

While the quinoa cooks, measure your other ingredients.

To make the vegan "egg": Combine the egg replacer and unsweetened applesauce in a large bowl. Let set for 5 minutes, until gooey and egg-like. You can weigh your dry ingredients and line your sheet pans while this happens.

Line 2 sheet pans with parchment paper or non-stick baking pads. Set aside.

In a small bowl, combine your dry ingredients: The whole wheat flour, oats, cinnamon, baking powder, baking soda, and salt. Use a whisk or fork to thoroughly mix.

Once the vegan egg has set, you can finish making your cookie batter.

In the same bowl with the vegan egg, add the maple syrup, almond butter, and shredded carrots. Mix well to combine.

Add the dry ingredients and cooled quinoa to the egg bowl and mix well.

Fold in the pumpkin seeds, dried cranberries, and chocolate chips (if using).

Portion about 2 tablespoons of batter per cookie and place on the lined cookie sheets. You'll have about 18-20 cookies.

Bake for 15-18 minutes, until set and golden brown on the bottom.

Let cool 10 minutes on a wire rack. Transfer to a container to refrigerate.

Refrigerate for up to 10 days. Freeze for up to 3 months.