These Carrot Cake Cookies are a portable breakfast or snack akin to a cliff bar: they’re vegan and even make a healthy dessert!
We talk a lot about cookbooks here because, let’s be honest, we’re obsessed with them. Do we cook from everyone? No. But do we collect and flip through them for ideas and drool over the incredible photography and inventive ideas? Absolutely. And these breakfast cookies are straight out of one of our new favorite cookbooks. Read on to find out more!
Related: Easy Breakfast Ideas | Vegan breakfast ideas
About the book: Love Real Food
This recipe comes from the talented Kathryne Taylor, author of one of our favorite food blogs, Cookie and Kate. Kathryne has just published a cookbook entitled love real food. We met Kathryne in 2010 when we started A Couple Cooks and bonded immediately over our shared love of Michael Pollan and cooking lots of veggies. Kathryne cooks real food with her puppy Cookie. Why we love her: Not just because she’s a friend, but because she cooks in a style very similar to ours. It is rich in vegetables, hearty, colorful, beautiful and healthy. Kathryne’s recipes are also very easy to understand and full of helpful tips. I know if we make one of his recipes it will absolutely work.
Make these breakfast cookies
It’s no exaggeration when I say we’re in love with these breakfast cookies. They’re hearty, tasty, and the texture is just right: comfortably chewy, almost like a cliff bar, only better! They are topped with bright orange carrots and sprinkled with nuts and spices. I’m a huge carrot cake lover so this was my perfect taste! (PS: Do you have any leftover carrots? Check out our best carrot recipes.)
These breakfast cookies are also easy to carry for travel or breakfast on the go. I made a batch and when we were out the next day I wrapped a few in my purse and froze the rest. They were a perfect snack (or even dessert) straight out of the freezer. They defrost quickly and are just as delicious as when we first made them!
Overall, we can’t recommend this book enough: it’s colorful, imaginative, seasonal, and full of everyday recipes for both novice cooks and foodies. Congratulations Kathryne on an amazing achievement! Scroll down for the breakfast cookie recipe.
Hear: Kathyrne was recently on the podcast where she shared her journey to emotionally healthy eating. Listen here: Episode 44: Love Real Food.
You understand!
command love real food.
Looking for healthier breakfast recipes?
In addition to these carrot cake cookies, here are some healthier breakfast recipes from A Couple Cooks:
This breakfast cookie recipe is…
Vegetarian, vegan, plant-based, dairy-free, naturally sweetened and free from refined sugar.
The description
These carrot cake cookies are a portable breakfast or snack akin to a Clif bar: they’re vegan and even make a healthy dessert!
- 1 cup Quick Cook Oatmeal*
- 1 cup white whole wheat flour or regular whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon Cinammon
- ½ teaspoon fine sea salt
- ¼ teaspoon ground ginger
- 1 ½ cups grated peeled carrots (approx 1/2 A book)
- 1 cup coarsely chopped pecans or raw walnuts
- ¼ cup golden grapes
- ½ cup maple syrup
- ½ cup melted refined coconut oil
- Preheat the oven to 375F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, mix together the oatmeal, flour, baking powder, cinnamon, salt, and ginger. whisk for mixing. Add the carrots, pecans, and raisins and stir.
- In a medium bowl, combine maple syrup and coconut oil. Stir until everything is mixed. Pour the liquid mixture into the flour mixture and stir until just combined. The batter can be quite wet, but don’t worry.
- Drop 1/4 cup balls of dough (an ice cream scoop with a metal scraper is perfect for this) onto the prepared baking sheet, leaving several inches of space around each ball. Use your palm to gently flatten each cookie to about 3/4 inch thick.
- Bake until cookies are golden brown and set 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 wire rack to cool completely (otherwise the bottom may 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.
Remarks
Reprinted with permission from Love Real Food by Kathryne Taylor
*Kathryne notes that she likes to use quick-cooking oatmeal because it’s more “disappearing” in texture. We tried it and loved the consistency! But you can also use the old one.
- Category: Breakfast
- Method: Cooked
- Kitchen: American
Keywords: Breakfast Cookies, Cookies, Carrot Cake, Vegan Recipes, Vegan Breakfast Recipes, Breakfast Cookies
