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?
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!”
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.
Tips for making healthy breakfast cookies
I bet you—like me—read the title of this recipe and got super excited. Cookies for breakfast? I’m in! Yes, cookies for breakfast sounds amazing, but even I can’t do legit cookies for breakfast. These carrot cake cookies are incredibly easy to make, but there are a few things you need to do to make them truly breakfast-worthy.
Use real ingredients—You guys know I love me some sugar-laden cookies, but to make these breakfast cookies you need to use real, whole ingredients like maple syrup, coconut oil, and grated carrots to make them both good for you and absolutely delicious.
Bake these cookies until firm—I’m usually a firm believer in slightly under baking cookies, but these hearty breakfast cookies need to be in the oven a bit longer to fully cook through. The end result is a chewy, dense cookie that’ll actually fill you up until lunchtime.
Use quick cooking oats—I typically prefer using old-fashioned oats in my cookie recipes, but these breakfast cookies are perfect made with quick-cooking oats. The oats absorb some of the liquid in the cookie dough and make the cookies extra chewy.
How to store these breakfast cookies
These healthy breakfast cookies will keep well in a covered container on your counter for two days, or in the fridge for five. I personally recommend making a big batch of these carrot cake cookies and freezing them for later. The frozen cookies will stay fresh for up to three months and can easily be warmed back up in a toaster oven (or you can simply set one out the night before and eat it as you rush out the door).
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.Print
Healthy Carrot Cake Breakfast Cookies
- 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 ½ 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
- Preheat oven to 375°F. Line a baking sheet with parchment paper or silicone baking sheet.
- 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 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. Us 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.