So I don't know if you know but I have a certified cookie monster living in my house and his name is Matt. Yes it is true. Matt's favorite dessert is a chocolate chip cookie. I learned this important fact early on in our relationship. The first thing I ever made for him was homemade chocolate chip cookies. I sneakily brought them over to his apartment when he was sick and that pretty much sealed the deal.
Lately, he has been asking me, "So what goodies are you making this week for the blog?" Hah. Everything I make for the blog and youtube channel, Matt gets to sample and enjoy, so I thought it was time for another cookie recipe! And just so you know, he LOOOOOOOOVED these carrot cake breakfast cookies. He had like 3 that night. :)
I will be making a lot of cookies coming in the future so I hope you are excited as we are!
These cookies are so good and really do remind you of carrot cake a bit due to the addition of quick cooking oats and the maple syrup and carrots.
This recipe makes about 10 large cookies. They are pretty big so you can make a smoothie and grab a cookie and hit the road for work and be energized and ready for your day.
I absolutely love the golden raisins in them (a nice substitute for regular raisins) for a good chew and a hint of sweet. The roughly chopped pecans add a nice texture and bite during your eating experience. So yum yum yum!
These carrot cake breakfast cookies are dairy free, vegan, and soy free.
I think plant based recipes totally rock. I mean how can you now love them? All of the ingredients are from the Earth.
Carrot Cake Breakfast Cookies - Vegan / Dairy Free / Plant Based
1 cup quick-cooking oats
1 cup whole wheat flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp fine sea salt
1/4 tsp ground ginger
1 & 1/2 cups peeled grated carrots
1 cup roughly chopped raw pecans
1/4 cup golden raisins
1/2 cup maple syrup
1/2 cup melted coconut oil
1. Preheat oven to 375 F. Line a 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 then stir again.
3. In a separate bowl, combine maple syrup and coconut oil. Whisk until blended. Pour the liquid mixture into the flour mixture and stir until combined.
4. Drop 1/4 cup scoops of dough on to the baking sheet. Leave several inches of space. Use the palm of your hand to gently flatten each cookie to about 3/4 inches thick.
5. Bake until golden and firm around edges, about 15-17 minutes. Cool cookies on the baking sheet on a cooling rack for 10 minutes, then transfer to the rack to cool completely.
6. Serve with some coffee or almond milk!
*Be sure to watch my YouTube tutorial video below to see how I made mine and please subscribe to my channel and give it a thumbs up if you liked it. Enjoy the show!*