Eat cookies for breakfast with this simple recipe for carrot cake breakfast cookies! Loaded with whole grain oats, carrots and nuts for a filling and hearty on-the-go breakfast option.
These breakfast cookies are hearty, filling and not too sweet. Plus, they’re portable — perfect for busy weekday mornings. Make a batch on Sunday and have cookies for breakfast all week… doesn’t that sound awesome?
I don’t know why, but I’ve been obsessed with the idea of carrot cake cookies for a couple years now. I specifically remember having the most amazing carrot cake cookie at the Union Square Greenmarket on a trip to New York.
The whole weekend I couldn’t stop thinking about coming home to recreate the recipe. Lucky for me, my friend Kathryne of the popular blog Cookie and Kate just released her first cookbook, Love Real Food which happens to have a carrot cake breakfast cookie recipe in it.
white whole wheat flour or regular whole wheat flour
raw pecans or walnuts
raisins, preferably golden
honey or maple syrup
melted coconut oil
baking powder, ground cinnamon, fine sea salt, ground ginger
My dad is a huge carrot cake fan so I was able to share a few of these cookies with him and they were 100% dad approved. This means I’ll likely get a request to make more for his birthday. 🙂
One fun tip that Kathryn mentions is that you can make these cookies with zucchini or apples instead of the carrots if you’d like. I know many of you probably have a ton of extra zucchini around this time of year so perhaps you can try the zucchini version and let me know how they turn out!
Love Real Food Cookbook
A little more about Love Real Food. It has over 100 vegetarian recipes and there’s a large, gorgeous photo for every recipe. Wanna grab a copy of cookbook? You can find it at the following retailers: amazon, barnes and noble and anthropologie.
1cupwhite whole wheat flour or regular whole wheat flour
1/2teaspoonfine sea salt
1 1/2cupspeeled grated carrots, about 1/2 pound
1cuproughly chopped raw pecans or walnuts
1/4cupraisins, preferably golden
1/2cuphoney or maple syrup
1/2cupmelted coconut oil
Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper.
In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend.
Add the carrots, pecans, and raisins and stir to combine.
In a medium bowl, combine the honey and coconut oil. Whisk until blended. Pour the liquid mixture into the flour mixture and stir until just combined. The dough might be rather wet, but don’t worry.
Drop ¼-cup scoops of dough (an ice cream scoop with a wire scraper is perfect for this) onto the prepared baking sheet, leaving several inches of space around each one. Use the palm of your hand to gently flatten each cookie to about ¾-inch thick.
Bake until the cookies are golden and firm around the edges, 15 to 17 minutes. Cool the cookies on the baking sheet on a cooling rack for 10 minutes, then carefully transfer the cookies to the rack to cool completely (otherwise, the bottoms can brown too much).
Leftover breakfast cookies will keep, covered, at room temperature for up to 2 days, in the refrigerator for up to 5 days, and in the freezer for up to 3 months.
Recipe republished from Love Real Food with permission.