Description
Indulge in wholesome Carrot Cake Breakfast Cookies with our easy recipe. Discover a tasty, nutritious way to start your day and satisfy your morning cravings.
Ingredients
Scale
- 1 cup (90 g) quick-cooking oats
- 1 cup (144 g) white whole wheat or regular whole wheat flour
- 1 teaspoon (5 ml) baking powder
- 1 teaspoon (5 ml) ground cinnamon
- 1/2 teaspoon (3 ml) fine sea salt
- 1/4 teaspoon (1 ml) ground ginger
- 1½ cups (175 g) peeled, grated carrots (about ½ lb)
- 1 cup (125 g) roughly chopped raw pecans or walnuts
- ¼ cup (40 g) raisins, preferably golden
- ¼ cup (20 g) unsweetened coconut flakes optional add-in
- ½ cup (170 g) honey or maple syrup
- ½ cup (100 g) melted coconut oil
Instructions
- Set your oven to 375°F (190°C) and place the rack in the middle. Prepare a large baking tray by lining it with parchment or a silicone mat.
- In a big mixing bowl, combine oats, flour, baking powder, cinnamon, salt, and ginger. Use a whisk to mix them thoroughly. Add in the carrots, pecans, and raisins, stirring until well combined.
- In another bowl, mix honey and melted coconut oil together until they are well blended. Pour this liquid concoction into the dry ingredients and stir gently until just mixed. The mixture may be quite moist, but that’s fine.
- Use a ¼-cup measure or an ice cream scoop to drop portions of the dough onto the lined tray, ensuring there’s ample space between each one. Flatten the cookies gently with your hand to a thickness of about ¾ inch.
- Place in the oven and bake for about 15 to 17 minutes, or until the edges are golden and firm. Let the cookies cool on the tray on a wire rack for around 10 minutes, then move them carefully onto the rack to cool all the way (this prevents excessive browning on the bottom).
- To store, keep the breakfast cookies covered at room temperature for up to two days, refrigerate for up to five days, or freeze for up to three months.
Notes
- To enhance ginger flavor, lightly toast ground ginger in a dry pan before use
- Finely grate carrots for seamless blending and to retain moisture
- Toss raisins in a bit of measured flour to prevent clumping
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asiatique
Nutrition
- Calories: 300
- Fat: 12g
- Protein: 8g
Keywords: carrot breakfast cookies, quick oats cookies, whole wheat cookies, pecan carrot cookies, honey sweetened cookies, healthy baking recipe
