Carrot Cake Breakfast Cookies

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These carrot cake breakfast cookies are a portable breakfast or snack similar to a Cliff bar: they’re vegan and even work as a wholesome dessert!

We talk about cookbooks a lot around here because, let’s face it, we’re obsessed. Do we cook out of all of them? No. But do we collect them and page through them for ideas and drool at the incredible photography and inventive ideas? Absolutely. And these breakfast cookies are out of one of our favorite new cookbooks. Keep reading for more!

These breakfast cookies are also easily portable for traveling or breakfast on the go. I made a batch of them and since we were travelling the next day, I took a few along in my purse wrapped in plastic wrap and froze the rest. They’ve been a perfect snack (or even dessert) right from the freezer. They thaw quickly, and they’re just as tasty as when we first baked them!

Overall, we cannot recommend this book enough: it’s colorful, inventive, seasonal, and full of everyday recipes for the beginning cook to the foodie. Congratulations, Kathryne, on an incredible accomplishment! Scroll down for the breakfast cookies recipe.

These carrot cake breakfast cookies are a portable breakfast or snack similar to a Cliff bar: they’re vegan and even work as a wholesome dessert!

INGREDIENTS

  • 1 cup quick-cooking oats*
  • 1 cup white whole wheat flour or regular whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups peeled grated carrots (about 1/2 pound)
  • 1 cup roughly chopped raw pecans or walnuts
  • 1/4 cup golden raisins
  • 1/2 cup maple syrup
  • 1/2 cup melted coconut oil

INSTRUCTIONS

  1. Preheat the oven to 375F. Line a large rimmed baking sheet with parchment paper.
  2. 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.
  3. In a medium bowl, combine the maple syrup 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.
  4. Drop 1/4-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 3/4-inch thick.
  5. 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.

You can read full article and recipes here: https://www.acouplecooks.com/carrot-cake-breakfast-cookies/

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