These cookies! Breakfast cookies! Another great idea from Kathryne Taylor of the blog Cookie + Kate. Treat yourself to a copy of her book: Love Real Food; More than 100 Feel-Good Vegetarian Favorites to Delight the Senses and Nourish the Body — (only books by Julia or Dorie get more acton in my kitchen!)
Carrot Cake Breakfast Cookies
makes 12 cookies; recipe adapted from original by Kathryne Taylor of Cookie + Kate
- 1 cup rolled oats I use thick-cut, but any will do
- 1 cup whole wheat flour white whole wheat or regular
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1 1/2 cups grated carrots 6 medium carrots, approx. 8 oz., I like to peel them first
- 1 cup pecans or walnuts, roughly chopped
- 1/4 cup golden raisins
- 1/2 cup melted coconut oil
- 1/4 cup honey
- 1/4 cup maple syrup
Preheat oven to 375° F. Line a rimmed sheet pan with parchment or a Silpat.
In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend. Add the carrots, nuts, and raisins and stir to combine.
Melt coconut oil in a small saucepan over low heat. Add honey and maple syrup, whisk to blend, then pour over the flour mixture. Stir just until combined.
Drop approx. 1/4 cup scoops of batter onto prepared sheet pan leaving a couple inches between each cookie. Flatten slightly with your fingers. Bake until the cookies are golden and firm around the edges, about 15–18 minutes. Let cool 10 minutes on the pan, then transfer to a cooling rack.
Recipe Notes / Tips
- Keep at room temperature for up to 3 days.
- If you're like me and love the exterior crunch, do not seal them up air-tight or they get soft. I keep mine in a tin with the lid ajar.
- If you have more than you will eat, pop them into a freezer bag and freeze for up to 3 months.