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.