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.