Recipe: Spiced Carrot Oat Breakfast Cookies

Breakfast Recipes from The Kitchn

I love a good breakfast cookie. I mean what's better than having a sweet little treat first thing in the morning? These breakfast cookies are naturally sweetened with maple syrup and loaded with oats, walnuts, shredded carrots and raisins — making them perfect for a quick breakfast. Make them on Sunday, and grab them for breakfast all week long.

I was inspired to make these after seeing a recipe on Heidi Swanson's blog 101 Cookbooks. I used her recipe as a base, but added more spices and some raisins and nuts for good measure. My husband particularly loves these cookies because he thinks their texture is more like a scone than a cookie. I have to agree — these nubbly treats are a little more dry than a traditional cookie, but for breakfast, I love this.

If you're in a breakfast rut, I think you'll enjoy these simple cookies with your morning cup of coffee. Bonus — they are vegan so you can eat as much dough as you want while you prepare these! Can't beat that. Pour some extra strong coffee and enjoy.

Spiced Carrot Oat Cookies

Makes 2 1/2 dozen cookies, adapted from
101 Cookbooks

1 cup whole wheat pastry flour
1 teaspoon baking powder
1 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup pure maple syrup
1/2 cup coconut oil, melted enough to stir
1/2 cup shredded coconut
2/3 cup shredded carrots (from 1 medium carrot)
1/2 cup walnuts, chopped
1/2 cup raisins

Preheat the oven to 375°F with the rack in the top third of the oven. Line two baking sheets with parchment paper.

In a large bowl, whisk together the flour, oats, baking powder, spices and salt until well combined. In a separate bowl whisk together the maple syrup and coconut oil. Mix until well combined. Stir in the coconut, carrots, walnuts and raisins. Add the wet mixture to the dry mixture and stir until well combined and a dough is formed.

Drop tablespoons of the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake the cookies, one baking sheet at a time, until the cookies are lightly browned on the bottom and top, 10 to 12 minutes. Repeat with baking the second baking sheet of cookies. Transfer the cookies to a wire rack and cool completely before enjoying.

Recipe Notes

  • Storing the Cookies: Store in an airtight container at room temperature for 5 days, or place in freezer bags and freeze for up to 3 months.

(Image credits: Andrea Bemis)

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Per serving, based on 30 servings. (% daily value)
Calories
90
Fat
5.1 g (7.9%)
Saturated
4 g (20.2%)
Trans
0 g
Carbs
11.3 g (3.8%)
Fiber
1.3 g (5.1%)
Sugars
5.1 g
Protein
1 g (2%)
Sodium
54.3 mg (2.3%)