Best-selling healthy blogger and cookbook author Kathryne Taylor has a new collection of recipes out that will revitalize your produce game like you never thought possible. Toss aside all preconceived notions of what it means to create a truly satisfying vegetarian meal and pick up this book. Dessert meets breakfast in these delightful carrot cake breakfast cookies.
Breakfast cookies! Why not? These large breakfast cookies taste like carrot cake and are as hearty as a bran muffin. They include lots of nuts to stick with you for several hours. I prefer quick-cooking oats here because they disappear into the rest of the batter, but offer all of the same health benefits as old-fashioned oats. Cookie loves it when I make these cookies because she gets to eat some of the carrot scraps. I’m convinced that she can hear the vegetable peeler as it cuts through the air on the way toward a carrot. She comes running!
- 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 raisins, preferably golden
- 1/2 cup honey or maple syrup
- 1/2 cup melted coconut oil
For the cookies
Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper.
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.
In a medium bowl, combine the honey and coconut oil. Whisk until blended. Pour the liquid mixture into the flour mixture and stir just until combined. The dough might be rather wet, but don’t worry.
Drop ¼-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.
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.