A new way to satisfy a sweet tooth and fill you up along the way. The cookies are made of carrots, oats, dates, coconut flour and vanilla extract; they’re vegan-friendly too!
Carrot cake breakfast cookies are a healthy and delicious way to start the day. When you’re done, you’ll have enough energy to keep going all day long.
So, I went to a blogger retreat with some really fantastic bloggers a few years back. We spent the week in Deer Valley, Utah, where we shared trade secrets and ate a lot of food in a beautiful cabin (obviously). We were treated to a spa treatment in town one day. The majority of the bloggers had appointments at 1 p.m., but Kathryne of Cookie and Kate and I had appointments at 3 p.m. So we had two hours at this world-class spa to kill. Isn’t life difficult?
I had heard about Kathryne before the retreat, but we had never met. So I was a bit nervous about hanging out with one of the first food bloggers one-on-one. Because Kathryne has been around for a long time and is fantastic at what she does. And there was little old me, who was new to blogging at the time and groping about in the dark.
Kathryne, on the other hand, was instantly nice to me. She instantly opened up, making me feel at comfortable and as if I were conversing with an old friend. We hopped from the hot tub to the pool to the steam room for two hours before repeating the procedure. While we walked through shallow waters, Kathryne was very clever and intelligent, sharing with me her life story and the lessons she’s learned about blogging over the years.
She said that she was working on a cookbook. On vegetarian dishes that are nutritious. If you’re familiar with the blogging world, you’ll know that Kathryne is practically unrivaled when it comes to vegetarian cuisine. “I WANT A COPY,” I said almost too hastily. “I mean, I’ll blog about it!” she says. I’d be delighted to!”
So now it’s been two years. Love Real Food, Kathryne’s book, is now available. And now I’m writing about it on my blog. It’s every bit as good as I expected, packed with comfortable vegetarian meals that will make you forget about meat entirely.
In addition, the imagery is stunning.
Make nutritious breakfast cookies with these helpful hints.
I’m sure you, like me, were giddy when you saw the title of this dish. Do you want cookies for breakfast? I’m all for it! Yes, cookies for breakfast sound delicious, but I’m not one of those people who can eat real cookies for morning. These carrot cake cookies are really simple to prepare, but there are a few steps that must be completed in order for them to be truly breakfast-worthy.
Utilize actual ingredients—You know how much I adore sugary cookies, but to create these morning cookies, you’ll need to use real, full ingredients like maple syrup, coconut oil, and shredded carrots, which are both healthy and tasty.
Bake until firm—I normally believe in slightly underbaking cookies, but these substantial breakfast cookies need a little more time in the oven to thoroughly cook through. The final product is a rich, chewy biscuit that will keep you full until noon.
Use quick-cooking oats—I usually use old-fashioned oats in my cookie recipes, but quick-cooking oats work well in these morning cookies. The oats absorb part of the moisture in the cookie dough, giving the cookies a chewier texture.
How should these breakfast cookies be stored?
These nutritious breakfast cookies can last two days on the counter or five days in the fridge if stored in an airtight container. Making a large batch of these carrot cake cookies and freezing them for later is something I suggest. The frozen cookies will keep for up to three months in the freezer and can be quickly reheated in a toaster oven (or you can simply set one out the night before and eat it as you rush out the door).
Love Real Food is available for purchase on Amazon. It’s the ideal Christmas present for the chef in your life!
Kathryne, congrats. You’re fantastic.
- 1 cup oats (quick-cooking)
- 1 cup whole wheat flour, either white or whole wheat
- 1 teaspoon powdered baking soda
- 1 teaspoon cinnamon powder
- 1/2 teaspoon sea salt, fine
- 1/4 teaspoon ginger powder
- 1 1/2 cups shredded peeled carrots (about 12 pound)
- 1 cup raw pecans or walnuts, coarsely chopped
- a quarter cup of golden raisins
- 1/2 cup maple syrup or honey
- 1/2 cup coconut oil, melted
- Preheat the oven to 375 degrees Fahrenheit. Use parchment paper or a silicone baking sheet to line a baking pan.
- Combine the oats, flour, baking powder, cinnamon, salt, and ginger in a large mixing basin. To combine ingredients, whisk them together. Stir in the carrots, pecans, and raisins until everything is well combined.
- Combine the honey and coconut oil in a medium mixing basin. Blend everything together until it’s smooth.
- Pour the liquid mixture into the flour mixture and whisk just until everything is well blended. Don’t worry if the dough is a little moist.
- Drop 1/4-cup scoops of dough onto the prepared baking sheet, allowing several inches between each one (an ice cream scoop with a wire scraper is ideal for this). Flatten each cookie with the palm of your hand to approximately 3/4 inch thick.
- Bake for 15 to 17 minutes, or until brown and firm around the edges. Cool the cookies for 10 minutes on the baking sheet on a cooling rack before gently transferring them to the rack to cool completely (otherwise, the bottoms can brown too much). Leftover breakfast cookies will keep for up to 2 days at room temperature, 5 days in the refrigerator, and 3 months in the freezer, if kept covered.
More simple breakfast dishes may be found at:
Cranberry Orange Breakfast Cookies that don’t need to be baked
Chia Pudding with Coconut Cream Pie
Waffle Parfait with Black Cherry and No-Bake No-Bake No-Bake No-Bake No-B
Muffins with Morning Glory
Pancakes made with gluten-free blueberries and buckwheat
- real simple carrot cake breakfast cookies
- carrot cake breakfast cookies vegan
- carrot cake breakfast cookies cookie and kate
- gluten free carrot cake breakfast cookies
- zucchini carrot breakfast cookies