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These carrot cake breakfast cookies are a portable breakfast or snack similar to a Cliff bar: they’re vegan and even work as a wholesome dessert!
We talk about cookbooks a lot around here because, let’s face it, we’re obsessed. Do we cook out of all of them? No. But do we collect them and page through them for ideas and drool at the incredible photography and inventive ideas? Absolutely. And these breakfast cookies are out of one of our favorite new cookbooks. Keep reading for more!
Related: Easy Breakfast Ideas | Vegan Breakfast Ideas
About the book: Love Real Food
This recipe is from the talented Kathryne Taylor, author of one of our favorite food blogs, Cookie and Kate. Kathryne just released a cookbook called Love Real Food. We connected with Kathryne back in 2010 when we started A Couple Cooks, immediately connecting over our shared love of Michael Pollan and cooking with lots of veg. Kathryne cooks real food along with her puppy Cookie. Why we love her: not only because she’s a friend, but she cooks in a very similar style to ours. It’s heavy on the veg, filling, colorful, beautiful, and healthy-ish. Kathryne’s recipes are also very repeatable and full of helpful notes. I know that if we make one of her recipes, it will absolutely work out.
Making these breakfast cookies
It’s no exaggeration when I say we’re in deep smit with these breakfast cookies. They’re hearty, tasty, and the texture is just right: pleasantly chewy, almost like a Cliff bar–but better! They’re flecked with bright orange carrots and studded with walnuts and spices. I’m a big carrot cake lover, so is was my perfect flavor! (PS Got carrots left over? See our top carrot recipes.)
These breakfast cookies are also easily portable for traveling or breakfast on the go. I made a batch of them and since we were travelling the next day, I took a few along in my purse wrapped in plastic wrap and froze the rest. They’ve been a perfect snack (or even dessert) right from the freezer. They thaw quickly, and they’re just as tasty as when we first baked them!
Overall, we cannot recommend this book enough: it’s colorful, inventive, seasonal, and full of everyday recipes for the beginning cook to the foodie. Congratulations, Kathryne, on an incredible accomplishment! Scroll down for the breakfast cookies recipe.
Get it!
OrderLove Real Food.
Looking for more healthy breakfast recipes?
Along with these carrot cake breakfast cookies, here are a few more healthy breakfast recipes on A Couple Cooks:
- Cinnamon Pecan Homemade Breakfast Cereal
- Healthy Banana Bread
- 5-Minute Pesto Arugula Breakfast Sandwich
- Acai Bowl Recipe
- The BEST Coffee: Chemex, Aeropress, & Cold Brew
- Tofu Scramble Recipe with Black Beans
- Healthy Banana Bread Muffins
- Lemon Poppy Seed Oatmeal Pancakes
This breakfast cookies recipe is…
Vegetarian, vegan, plant-based, dairy-free, naturally sweet, and refined sugar-free.
Carrot Cake Breakfast Cookies
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 3 reviews
- Author: Sonja Overhiser
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 large cookies 1x
Description
These carrot cake breakfast cookies are a portable breakfast or snack similar to a Clif bar: they’re vegan and even work as a wholesome dessert!
- 1 cup quick-cooking oats*
- 1 cup white whole wheat flour or regular whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ¼ teaspoon ground ginger
- 1 ½ cups peeled grated carrots (about 1/2 pound)
- 1 cup roughly chopped raw pecans or walnuts
- ¼ cup golden raisins
- ½ cup maple syrup
- ½ cup melted refined coconut oil
Instructions
- Preheat the oven to 375F. 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 maple syrup and coconut oil. Whisk until blended. Pour the liquid mixture into the flour mixture and stir until just combined. The dough might be rather wet, but don’t worry.
- Drop 1/4-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.
Notes
Reprinted with permission from Love Real Food by Kathryne Taylor
*Kathryne notes she likes to use quick cooking oats since they disappear into the texture more. We tried this and loved the consistency! But you can use old fashioned as well.
- Category: Breakfast
- Method: Baked
- Cuisine: American
vegan vegetarian
Published on / Last updated on
Categorized In:
- Baked Goods
- Recipes
Tagged with:
- Breakfast
- Brunch
- Carrots
- Cinnamon
- Coconut Oil
- Cookbook Review
- Cookie
- Easy
- Flour
- Ginger
- Maple
- Naturally Sweet
- Oats
- Pecans
- Raisins
- snack
- Vegan Recipes
- Vegetarian Recipes
- Whole Wheat
About the authors
Sonja & Alex
Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.
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