Healthy Carrot Cake Breakfast Cookies. Because you CAN eat cookies for breakfast!

OK so a few years ago I went to a blogger retreat with some pretty awesome bloggers. We spent the week in Deer Valley, Utah, where we cozied up in a stunning cabin while sharing trade secrets and eating a lot (obviously).

One day we were kindly treated to a spa in town. Most of the bloggers were scheduled at 1pm, but Kathryne of Cookie and Kate and I were scheduled for 3pm. So we had 2 hours to kill at this world-class spa. Tough life, right? 

Healthy Carrot Cake Breakfast Cookies. Because you CAN eat cookies for breakfast!

I knew of Kathryne before the retreat, but we had never spoken directly. So I was a little intimidated to hang out one on one with one of the, like, original food bloggers. Because Kathryne’s been around forever, and she’s unreal at what she does. And there was little old me, at the time pretty new to blogging and somewhat fumbling in the dark.

But Kathryne was immediately friendly to me. She opened up quickly, making me feel at ease and like I was talking to an old friend. For two hours we bounced from the hot tub to the pool to the steam room and then started the whole process over again. Kathryne was so smart and wise, sharing with me her life story and the things she’s learned about blogging over the years while we waded through shallow waters.

She said she was coming out with a cookbook. On nourishing vegetarian recipes. If you know the blogging world, you know that almost no one does vegetarian as well as Kathryne. So I, almost too quickly, said “I WANT A COPY.” Then, “I mean, I’ll blog about it! I’d love to!”

Healthy Carrot Cake Breakfast Cookies. Because you CAN eat cookies for breakfast!

So here we are two years later. Kathryne’s book, Love Real Food, is finally available. And here I am blogging about it. It’s just as fantastic as I thought it would be, filled with comforting vegetarian recipes that will make you forget about eating meat all together.

Plus, the photography is beautiful.

Healthy Carrot Cake Breakfast Cookies. Because you CAN eat cookies for breakfast! Healthy Carrot Cake Breakfast Cookies. Because you CAN eat cookies for breakfast! Healthy Carrot Cake Breakfast Cookies. Because you CAN eat cookies for breakfast!

You can pick up a copy of Love Real Food on Amazon. It’s a perfect holiday gift for the cook in your life!

Congrats, Kathryne. You rock.

RECIPE

Healthy Carrot Cake Breakfast Cookies

Ingredients

  • 1 cup quick-cooking oats
  • 1 cup white whole wheat flour or regular whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups peeled grated carrots (about 1/2 pound)
  • 1 cup roughly chopped raw pecans or walnuts
  • 1/4 cup golden raisins
  • 1/2 cup honey or maple syrup
  • 1/2 cup melted coconut oil

Instructions

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper or silicone baking sheet.
  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 stir to combine.
  3. In a medium bowl, combine the honey and coconut oil. Whisk until blended.
  4. Pour the liquid mixture into the flour mixture and stir just until combined. The dough might be rather wet, but don't worry.
  5. 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. Us the palm of your hand to gently flatten each cookie to about ¾ inch thick.
  6. 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.

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13 comments

Reply

Love this book (and you two blogging mavens). Swear by Kathryn’s salad dressing recipes, they are without fail! -Mere

Reply

Love the idea of breakfast cookies! This one sounds soooo incredibly good!

Reply

I can’t wait to try these…just curious, though. I’m trying to cut out wheat so I’m wondering what flour you might recommend to replace it with?

Thanks as always 😉

Reply

Hey Christine! Substitute 1 1/4 cups oat flour for the wheat flour. Be sure to use certified gluten-free oats and oat flour.

Reply

I’ve made these! and yes, they are SO good! Love the new site design btw- so clean and classy, and makes all your beautiful photos shine.

Reply

Love the connections and discoveries that you make while blogging. These cookies are an absolute winner!

Reply

These look deslish. I love Kathryne’s new cookbook and use it often. Just made her healthy carrot cake from it last week and posted/tagged on Instagram so others can see how great the recipes are. I also enjoy her blog and get her posts directly to my inbox as I do with yours. Your blog is wonderful too! I am a baker at heart so love the desserts and the photos are superb!

Thank you ladies for all the great content!

Reply

I am all in for breakfast cookies!

Reply

Sarah, you are the best. Thank you so much for sharing my breakfast cookies and your kind words! Let’s find an excuse to drink too much wine together soon. Pretty please!!!

Reply

I made these with GF free rolled oats and GF (premade) flour. They turned out well – – though I think that could use a little less bake time for the sake of making sure they are not too tough with the GF flour. My 1, 4, 5 year olds were all fans and helped make them 🙂

Reply

Can Old Fashioned Oats be used?

Sarah | Broma Bakery
Reply

yes!

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