Oh Mega Carrot Cake Breakfast Cookies & Superfood Green Monster

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Well, I didn’t end up making the Itty Bitty Carrot Cake Cookies, but I did end up making an off-spring!

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Meet the carrot cake cookie in breakfast form. I cut down the oil (using applesauce to replace some of it) and amped up the protein, fibre, and healthy fats naturally using ground flax.

In my first version, I used protein powder instead of flax, but the texture was weird and the flavour was off. Ground flax all the way!

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I also left them chunky instead of flattening them down. Much better.

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The cookies are lightly sweet, with a lovely carrot cake flavour and the texture of a muffin top. I added in a full cup of grated carrots and a tablespoon of freshly grated ginger for a boost of nutrition and an authentic carrot cake flavour. Ginger also aids in digestion as an added bonus.

Eric summed them up nicely, “If I was looking for a healthy cookie, I would be happy with these. If I wanted a regular unhealthy dessert cookie, I might be a bit disappointed. But they are perfect for breakfast or a snack and I like that they taste like a muffin.”

I’m not sure I can add anything to that, so I’ll just give you the recipe! Nutritional info follows.

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Oh Mega Carrot Cake Breakfast Cookies

Like a healthy breakfast muffin in carrot cake cookie form. Coconut oil, maple syrup, and fresh ginger work well to create a nice carrot cake flavour, however if you are without those ingredients you can try subbing in another light tasting oil of your choice, other liquid sweetener, and ground ginger (maybe 1/4 tsp?).

Print this recipe

Adapted from Itty Bitty Carrot Cake Cookies, which was adapted from 101 Cookbooks.

Yield: 13 cookies

Ingredients:

  • 1/2 cup chopped pecans, toasted
  • 3/4 cup ground flax
  • 1 cup whole wheat pastry flour
  • 1/2 cup regular rolled oats
  • 3/4 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 tsp ground cinnamon
  • 1/3 cup raisins
  • 1 cup lightly packed shredded carrots (use finest grate)
  • 3 tbsp coconut oil
  • 1/2 cup pure maple syrup (other liquid sweeteners should work)
  • 1/4 cup applesauce
  • 1 tsp pure vanilla extract
  • 1 tbsp fresh grated ginger

 

1. Preheat the oven to 325F and toast the pecans for 10-11 minutes. Meanwhile, prepare the batter. In a large bowl, mix together the flax, flour, oats, baking powder, salt, cinnamon, and raisins.

2. Grate the carrots and ginger using the finest grate. In a smaller bowl, melt the coconut oil in the microwave for about 45-60 seconds. You want the oil hot so it doesn’t clump up when adding the cold wet ingredients. Now add in the maple syrup, carrots, applesauce, grated ginger, and vanilla. Stir well.

3. Remove pecans from the oven and add to the dry ingredients. Increase oven temp to 350F. Now add the wet ingredients to the dry and mix well. The dough will be very sticky, so not to worry.

4. With a spoon, scoop about 13 cookies onto a lined baking sheet. They don’t spread much so you can put them an inch apart. Bake for 14-15 minutes at 350F and allow to cool on baking sheet.

Nutritional info (Per cookie, makes 13 cookies): 186 kcals, 9 grams fat, 24 grams carbs, 5 grams fibre, 10 grams sugar, 4 grams protein. You also get 620 mg Omega-6 and 31 mg Omega-3 fatty acids per cookie thanks to all the flax!

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Just a word of caution- the dough is very sticky so don’t be alarmed when you mix it up. It’s easiest to just scoop the dough with a spoon and drop it onto the baking sheet.

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They are a lovely cookie for an on-the-go breakfast or a mid-afternoon snack. And like Eric says, keep in mind that it’s a healthier cookie and you won’t be disappointed.

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Breakfast this morning was a lovely Green Monster with a side of cookie.

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Superfood Green Monster

Print this recipe

This Green Monster packs in superfoods like blueberries, raspberries, strawberries, chia seeds, and spinach! For more Green Monster recipes, visit the Green Monster Movement.

Yield: 1 serving

Ingredients:

  • 1 large handful spinach
  • 1 cup + 2-3 tbsp unsweetened almond milk
  • 2 tbsp chia seeds
  • 1/4 cup frozen mixed berries
  • 1 frozen banana
  • 1 scoop Garden of Life Raw Protein powder, or other powder
  • Ice, if preferred

 

1. Add all ingredients to blender and blend until smooth. Add ice if desired.

Nutritional Info (serves 1): 349 kcals, 14 grams fat, 39 grams carbs, 21 grams fibre, 12 grams sugar, 27 grams protein.

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Note the hot tea in the background to warm me up!

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[Mason glass was picked up in November while visiting Fish’s Eddy in NYC]

I thought I would pass along a couple fun vegan links for you today…

1. Check out the PPK’s Vegan Top 100 of 2011 list

2. VegNews Top 10 Vegan trends of 2011

icons   Oh Mega Carrot Cake Breakfast Cookies & Superfood Green Monster

3. I also wanted to point out that I added some social media icons on the right hand sidebar of my page for Facebook, Twitter, Pinterest, Email Subscribe, and RSS! Sorry it took me so long…I’m a bit slow with figuring out these things! In case anyone else is interested, I used this WordPress Social Media Widget.

 

Have a great day!

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{ 158 comments… read them below or add one }

Leanne @ Healthful Pursuit January 11, 2012

This is my kinda cookie! I just pulled them out of the oven and they look delicious! To make gluten-free, I replaced the flour with: 1/2 cup sorghum flour, 1/4 cup arrowroot starch and 1/4 cup sweet rice flour. Then the oats with quinoa flakes. Yummy!! Going to pack 2 in my lunch for today. Thanks for the recipe, Angela.

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Squash Blossom Babies January 11, 2012

WOW! I can’t wait to make these!!! And I just happen to have a ridiculous amount of carrots right now! Thank you for such a great idea.

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Rebecca @ Naturally Healthy and Gorgeous January 11, 2012

Those cookies look great! I love a healthy carrot cake recipe!

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Brooke Epple January 11, 2012

I made these last night and had them for breakfast this morning! They are awesome, very filling and tasty. As a new vegan missing my sweets I don’t even notice these cookies didn’t have sugar, eggs or milk in this recipe. Amazing!

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Wendy January 11, 2012

I made a GF version of these carrot cake cookies last night and used 1/2C buckwheat and 1/2C sorghum flour and they turned out amazing!! I even brought them to work to a non-vegan, non-GF crowd and everyone loves them. I think I will try them again with almond flour instead of the buckwheat just to see how they might be different. Delicious either way I suspect :) Thanks for the recipe!

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shelly January 11, 2012

can i replace the coconut oil with another oil???

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Angela (Oh She Glows) January 11, 2012

Yes another oil should work! canola, extra virgin olive oil, etc

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Ashley January 11, 2012

I love your carrot cake scuffins so I’m sure I’d love these too. They look delicious!

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Lexi @ Cura Personalis Foodie January 11, 2012

YUMMM to the cookies! I would have been tempted to just eat the straight dough ;)

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angel kazakoff January 11, 2012

I have been obsessed with your site for a good 3 weeks now! I just recently went vegetarian, and am slowly transitioning to vegan. Your site has soo many AMAZING recipes!! I especially love your VOO recipes! I am a huge breakfast fan, and anything that tastes yummy and can get me through my morning workouts is a thumbs up!! Soo happy i found your site!!!

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Angela (Oh She Glows) January 12, 2012

Thank you Angel, what a nice thing to say! Congrats on going veg too!

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Susan H. @ The Food Allergy Chronicles January 11, 2012

I my goodness these look good! Will have to make them without the pecans as we are a nut free household. Carrot Cake is one of my favourite cakes!

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Misti January 11, 2012

Made these tonight! They were awesome! I will add them to my mid-morning snacks at work.

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Varsha January 12, 2012

The carrot cake cookies sound amazing!!
I have a question though, will plain honey work instead of the maple syrup?? Or how about avoiding the ‘whole syrupy’ business altogether?? Will it work?

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Lisa@smartfoodandfit.com January 12, 2012

Mmm, we both had vegan carrot cake cookies on the brain. I just made some yesterday but a bit more basic ingredients. Mine were crisper almost like a wholesome cracker consistency. Can’t wait to try your version. Yum!

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Jonathan January 13, 2012

Yummy! I don’t personally like “sweets,” so my dessert creations always tend towards hearty, healthy, and comforting. And this cookie looks like it fits all the criteria (and then some). Thanks for sharing, Angela!

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Kara January 13, 2012

Angela – these look fabulous! My husband and I are newly vegan, but we are also omitting any type of oil. Do you have a version that leaves out the oil?

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Angela (Oh She Glows) January 14, 2012

Hi Kara, No I’m sorry I don’t, but I assume you could replace the oil with applesauce…but they won’t be exactly the same.

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Jennifer January 22, 2012

Hi Angela,
I loved the sound of these cookies when I first read your post – I mean a breakfast cookie – what’s not to love! I made a batch on Saturday and they were such a big hit with my boyfriend I had to make more on Sunday! I had run out of ground flax but ground almond and extra oats worked a treat. The cookies are so tasty and we have been having them as pre and post workout snacks! Thanks :-)

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Jennifer M. January 22, 2012

I just had one these smoothies! Mine had spinach, banana, blueberries, soy milk, and orange juice in it. So yum!!

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Sara January 29, 2012

My ginger was really fibrous, so I think next time I’ll chop it up and smush it with my garlic press. I also think I’ll squeeze some of the moisture out of my carrots next time. I used a medium cookie scoop and ended up with over 30 cookies! Excellent recipe, I’ll be making these a lot!

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Stephanie @ Legally Blinde March 5, 2012

I made these yesterday and they’re delicious!! I’m taking a week-long trip next week and want to bring healthy breakfast foods and snacks with me, and these will definitely be perfect. I had one and then froze the rest until I leave or else I’m sure they’d be gone before my trip! Thanks for the great recipe :)

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Amy Franklin June 4, 2012

What would you use in place of applesauce? I’m living in Brazil, and I can’t find applesauce yet, but these look so good, I’m going to try to bring them to a brunch tomorrow :)

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Tera August 1, 2012

Would this recipe work omitting the pecans? My daughter has a peanut/tree nut allergy and I would really LOVE to try this recipe. Thanks Angela!

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Angela (Oh She Glows) August 1, 2012

Yes Im sure it would still turn out just fine :) Just wouldnt have the “crunch” factor.

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Tera August 3, 2012

Thank you so much! Gonna try this today, so excited!

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Tracy August 20, 2012

Hello-
I only found your blog- wanted to say I love it! Also, I am not a vegan. I do do eat “real” food and try to focus on veggies! I made a batch of these for breakfast this week- I forgot the applesauce tho. All I had on hand that I thought might work was babyhood- so I used 1 4oz jar of sweet potato and cinnamon and only added1 tbsp of oil (olive) also I used white whole wheat flour as I didn’t have the pastry flour on hand. I also did some small grate carrots and some bigger pieces too…. These are awesome! My baby and I both loved them so much…I can’t wait to eat them for breakfast this week…I may give one to DH to try- I haven’t decided yet… :)

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Angela (Oh She Glows) August 21, 2012

Hey Tracy, Thanks for letting me know – and Im especially happy to hear they are baby approved! Awesome. Enjoy the rest.

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Jessica November 19, 2012

I made these yesterday and they are SO good! Even my picky 6, 4, and 18 month old kiddos ate these. Thanks for another healthier yet delicious cookie!!

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Amy January 7, 2013

where do you fine whole wheat pastry flour? I haven’t been able to find it at the grocery store. Is there a substitute or can you grind up whole wheat flour more fine in the Vitamix?

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Candace January 20, 2013

I just made these and they smell delicious! I left them in balls and toward the end of the cooking time I smashed them down as they were not spreading at all. I could not find ww pastry flour either so did a combo of whole wheat and all purpose…maybe that was the issue? I am srue they will still be tasty even if they don’t look as good as yours do!

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Caitlin January 30, 2013

Hello! I absolutely adore you’re blog. 80% of what I eat are your recipes. Thank you for making being a vegan so easy!

I do have a suggestion for a post though. I just recently adopted a Bengal and I was wondering what you feed sketchie? I’ve been trying to find the most organic natural pet foods possible but I’m weary about most of them :/

Thanks :)

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Angela (Oh She Glows) January 31, 2013

Oh gosh we’ve struggled with the same cat food issues too. It doesn’t help that Sketchie has a very sensitive stomach and has had some stool issues in the past. Right now we have him on a natural canned food from Whole foods…can’t quite remember the name but he seems to love it. He’s also on a natural dental dry formula from the vet but I wouldnt necessarily recommend it. We’ve been looking all over for an organic food and haven’t found anything yet. Let me know what you come up with!

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Caitlin Morin January 31, 2013

Orijan is the best I’ve found. Not organic that I know of but they use locally sourced ingredients made in small batches and they don’t test on animals.

The website has a ton of info

http://orijen.ca/

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Angela (Oh She Glows) February 1, 2013

Thank you, I will certainly check this out!

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elizabeth March 13, 2013

Hi. These cookies look delicious. Do you think it would be possible to make them gluten free? Thanks!

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ATasteOfMadness April 14, 2013

Wow! What a fantastic sounding breakfast! I’ve got to try this

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Rachel April 24, 2013

I have made these so many times! They are so good and a super easy breakfast for hectic mornings. I have been spreading melted raw coconut butter on them, which made them even better! Thanks for all your yummy recipes.

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Sonya June 3, 2013

I made these this weekend and they turned out great! Have you tried freezing them? Thanks

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Angela (Oh She Glows) June 3, 2013

Im sorry I can’t remember..let me know if you try it!

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Vivian July 8, 2013

Hi Angela!

I just discovered your website and it is amazing! Do you think I can omit the nuts in this recipe? Would I be able to increase the oats? If so, by how much? I am trying to find nut free/gluten free/ wheat free/ dairy free desserts/sweets for my friend’s daughter. If you have any other recipe recommendations, I’d greatly appreciate them!

With best wishes,
Vivian

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Angela (Oh She Glows) July 9, 2013

Hey Vivian, Yes you can certainly omit the nuts if required. I wouldnt increase the oats, but just leave it as is. Enjoy!

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Mallory July 19, 2013

Hey Angela!
I wanted to share- I just made these last night but mine were turning out too dry as cookies…so I made them into muffins! I added about 1/2-3/4 cup of almond milk and some applesauce and baked them in a muffin pan for about 20 minutes…They were great! Just thought I’d pass that along!

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Connor September 15, 2013

Hi! I wasn’t sure where to inform you of this, but I recently read your post about trying to keep your ads vegan friendly, and I just got one that was asking me which brand of yogurt of was most familiar with. Just thought you’d want to know! ^_^

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Angela (Oh She Glows) September 15, 2013

Hey Connor, Thank you for letting me know! I will do my best to find it and remove it. If you see one again, please take a screenshot of it and email it to eric[at]ohsheglows[dot]com – also if you can let us know the brand of the ad, that helps us locate it. Thanks!

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Jill October 16, 2013

Hi Angela! I am gluten free and vegan for health reasons that came on in the last year. I saw your suggestions for making them gluten free to Sonia above so I tried it and they are great! I made my own oat flour and almond flour and use 1/2 cup of each in place of the whole wheat flour. I love them and my baby girl who is 14 months loved them too! Thank you so much for all the work you put into your beautiful site and recipes. Your blog and one other vegan blog are my go to’s for dinner every night!

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Amanda November 26, 2013

Hi, Don’t know if anyone will benefit from this since it’s been awhile, but I used Red Mills Garbanzo flour. I thought it might taste weird, but they turned out well. :-)

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Michelle December 10, 2013

Have you tried to make them GF and if so, what type of flour did you use? I like to use brown rice, almond or buckwheat usually? Thanks. They are yummy. Made them last year on Christmas morning and will do the same again as the boys loved them and I knew they had some healthy fuel to last for the exciting day ahead!

Love your site so much. Sending love from Bermuda

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Elise December 11, 2013

Just tried it with whole Chia seeds and it totally worked! The colour is bad, but the taste and texture so good!

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Jodi Kurilla March 12, 2014

Hi I was wondering if the recipe would still be the same if I used a gluten-free all purpose flour?
Thank you, Jodi

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Julia Kristina April 15, 2014

Made the cookies for a pot luck lunch and they were so good!! I kept a few leftovers for me to have for little snacks over the next couple days… well, let’s be honest, they were gone within a few minutes.

Thanks for the recipe!

~Julia Kristina

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Rachel Malley April 22, 2014

I made these last night and they were SO good! Incredibly moist and easy to make. I topped the cookies with an avocado cream made with almond milk and a bit of vanilla extract and sugar. My roommates loved them! The cookies followed your Lentil Walnut Apple Loaf, which was also a big hit. I live in a 6 person co-op and we adhere to a vegetarian diet in the house, so I frequently visit your blog for inspiration. Your creative and playful recipes have truly influenced my growth as a cook over the past 6 months, and making food for people is now one of the greatest sources of joy in my life. Thank you!

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