Whisk eggs, peanut butter, olive oil, and agave syrup together in a small bowl.
Mince carrot using a food processor. Add quinoa, oats, and flour to the food processor and blend; pour in egg mixture while processor is still running. Slowly add just enough chicken broth for dough to form a ball.
Wrap moist dough in plastic wrap and refrigerate for 2 hours, to overnight.
Preheat the oven to 325 degrees F (165 degrees C).
Roll dough out and cut into desired shapes. Place on ungreased baking sheets.
Bake in the preheated oven until tops begin to brown, about 25 minutes.