I haven’t had great experiences with breakfast cookies. The recipes I’ve tried in the past were either tasteless and unappealing or loaded with sugar and white flour; neither of which really excites me first thing in the morning. I set out to make a breakfast cookie that not only tastes great, but is good for me at the same time. After several trials in my kitchen, I finally came up with a recipe that I fell in love with. It’s neither too sweet nor tasteless and also something that makes getting out of bed just a little bit easier.
These carrot cake cookies are packed with flax, carrots, whole grain flour, and all natural sweeteners for on-the-go breakfasts and snacks. Each cookie contains 5 grams of satiating fibre and 4 grams of protein, in addition to a tablespoon of flax per cookie. Now you can enjoy cookies for breakfast without the sugar crash that often comes with traditional breakfast baked goods.
They are lightly sweetened with a lovely carrot cake flavour and the texture of a soft muffin top. I added in a full cup of grated carrots and a tablespoon of freshly grated ginger for a boost of nutrition and authentic carrot cake flavour. Ginger also aids in digestion – an added bonus. I love to crumble a cookie on top of hot oatmeal or vegan overnight oats with a drizzle of maple syrup. Or just throw a couple in your bag for a breakfast on the run or for an afternoon power snack.
Carrot cake breakfast cookies
It’s like a healthy breakfast muffin in 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 substituting with another light tasting oil of your choice, other liquid sweetener, and ground ginger. Keep in mind that 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 don’t have to look perfect by any means.
Yield: 13 cookies
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 (or other light-tasting oil)
1/2 cup pure maple syrup
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 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 small 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 stir in the maple syrup, carrots, applesauce, grated ginger, and vanilla.
3. Remove the pecans from the oven and add to the dry ingredients. Increase oven temp to 350F. Now add the wet ingredients to the dry ingredients and mix well. The dough will be very sticky, but not to worry.
4. With a spoon, scoop about 13 cookies onto a lined baking sheet. They don’t spread much so you can spread them an inch apart. Bake for 14-15 minutes at 350F and allow to cool on baking sheet for 10 minutes and then transfer to a wire rack.
Nutritional info per cookie: 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.
Angela Liddon is the creator of Oh She Glows — an inspiring, healthy vegan recipe website — and one of Chatelaine‘s Women of the Year 2011. Angela’s passion for healthy vegan food is contagious and she’s eager to show others that vegan (and often gluten-free) food can blow your taste buds away.