Name: Oh Mega Carrot Cake Breakfast Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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

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

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!

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

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.

If you’re feeling like cake instead don’t forget to check out my Whole-grain Vegan Carrot Cake Loaf with Lemon Glaze.

Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!

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Oh Mega Carrot Cake Breakfast Cookies

Vegan, soy-free

★★★★★
4.9 from 8 reviews

Yield
13 cookies

Prep time
10 minutes

Cook time
15 minutes

Total time
25 minutes

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?).

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

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

Directions

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.
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.
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.
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.

Nutrition Information

(click to expand)

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.

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.

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

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Superfood Green Monster

Vegan, soy-free

Yield
1 serving

Prep time
6 minutes

Cook time
0 minutes

Total time
6 minutes

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