Recipe: Spiced Carrot Oat Breakfast Cookies

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(Image credit: Andrea Bemis)

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.

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(Image credit: Andrea Bemis)

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.

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Spiced Carrot Oat Cookies

Makes2 1/2 dozen cookies

Ingredients

  • 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

Instructions

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

  2. 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.

  3. 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

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

Adapted from 101 Cookbooks.

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