One of my closest friends Amie, a yoga teacher, moved to Kansas City a few years ago. We talk regularly, so I wasn’t surprised to see a text from her one weekday afternoon. What I was surprised to see was a photo of her with Kathryne Taylor of Cookie and Kate. To be clear, this is completely in character for Amie. She’ll walk up to just about anyone and strike up a conversation – and apparently ask for a selfie.
I’d been making Kathryne’s recipes for a couple of years at this point. Although I visited her blog a few times a month, I can’t say I would’ve recognized her in a yoga class. Or exclaimed, “It’s Cookie and Kate!” for that matter. But I’m glad Amie is the kind of wild, unabashed person who does crazy things like that.
I reached out to Kathryne a few months later with a request to write an endorsement for Frugal Vegan, which she graciously did. When I paid a visit to Kansas City to surprise Amie for her birthday, Kathryne and I met up for a drink. We swapped cookbook-writing stories and talked about our silly dogs, and the next day we practiced our half-moon poses at Amie’s birthday party. My only regret is that we don’t live closer (I’m convinced Cookie and my dog Rex would fall in love).
Today, we’re sharing Kathryne’s recipe for Carrot Cake Breakfast Cookies from Love Real Food. Carrot cake has always been one of my favorite treats, so I was thrilled to find that Kathryne had adapted it into a format that’s acceptable for breakfast. Between the oats and nuts, these breakfast cookies will stick to your ribs and keep you feeling satisfied all morning long. You can easily make these breakfast cookies gluten-free by using certified gluten-free oat flour and oats.
Whip up a batch of these cookies on a lazy Sunday afternoon for a grab-and-go breakfast throughout the week. Leftover cookies will keep for up to five days in the refrigerator and up to three months in the freezer. Enjoy, and don’t forget to check out Kathryne’s cookbook, Love Real Food! I’ve already made a dozen of the recipes, and I can’t even pick a favorite. They’re that good.Print
Whip up a batch of these Carrot Cake Breakfast Cookies on a lazy Sunday afternoon for a grab-and-go breakfast throughout the week.
- 1 cup quick-cooking oats
- 1 cup white whole wheat flour or regular whole wheat flour
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- ½ tsp. fine sea salt
- ¼ tsp. ground ginger
- 1 ½ cups peeled grated carrots (about ½ pound)
- 1 cup roughly chopped raw pecans or walnuts
- ¼ cup raisins, preferably golden
- ½ cup maple syrup
- ½ cup melted coconut oil
- 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 ¾ 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.
Make it gluten free: substitute 1 ¼ cups oat flour for the wheat flour. Be sure to use certified gluten-free oats and oat flour.
Make it nut free: replace the nuts with 2/3 cup pepitas (hulled pumpkin seeds) or omit them all together.