1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
2. In a large bowl, stir together the oat flour, the remaining 1 cup whole rolled oats, baking powder, baking soda, cinnamon, and sea salt.  Fold in the cooked quinoa and then the shredded carrots, stirring until the carrots are completely coated with flour.
3. 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, and maple syrup and stir well to incorporate. Stir in the flaxseed mixture.
4. Add the wet ingredients to the bowl of dry ingredients and fold until just combined. Stir in the nuts and/or seeds and cranberries.
5. 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.
6. When cookies are completely cool, they may be stored in an airtight container or frozen.

Note: You can either purchase oat flour or make your own. To make 1 cup of oat flour, put 1 ¼ cups of rolled oats in a food processor or blender and process until it becomes a fine flour.