Preheat oven to 375.
In a medium bowl, mix together almond butter, egg, and vanilla extract using the back of a large spoon. Don't over mix.
Add muesli, carrots, quinoa, coconut sugar, and baking soda. Mix using a spoon until everything is fully incorporated.
Line a baking tray with parchment paper. Create 6 even balls of cookie dough, gently press into cookie shapes.
If using chocolate chips gently press them in to the top of your cookies.
Bake for 12-14 minutes.
Let cool on a cooling rack.
* Recipe adapted from Liz Moody's The Best Healthy Cookies