Birthdays at our house typically include some kind of cake requested by the birthday boy or girl.  Grandma Rosie always bakes a carrot cake for Dave’s birthday  – and I make a variety of cakes for other birthdays.   But carrot cake is a family favorite for sure.  When I saw a reference to carrot cake cookies for breakfast from a favorite blogger, I decided I needed to try it!  I have now made double batches twice this summer and can say that they are delicious and filling – and worth making. They freeze very well and would be great year round.

The first time I made these, I used oats that I had on hand that are not quick cooking.  I found that I needed to add water to the dough so that the oats were softened – or melted into the dough better.  When I found quick cooking steel cut oats, that are smaller, but still have a crunch, I was very happy.  I actually think that a combination of both – or steel cut and a quick cooking oat might be best.  But, it’s really not difficult to add 2-3 TBS more water to the dough if you use regular oats.

These are a great find!

The recipe is quite simple.  Blending dry ingredients together first and in one bowl is important so that flour, spices and leavening agents will be mixed evenly into the wet mixture.

thoroughly blend dry ingredients for best flavor and texture.

This was a fairly course grate for the carrots. They will not melt into the cookie as much, but I like that. You can more finely grate if you prefer.

chopped pecans add great flavor – and protein

As with most cookies, I do believe making the dough and letting it sit in the refrigerator for flavors to blend and the fat to solidfy is always a good idea.  The coconut oil will solidify pretty quickly if other wet ingredients are cool – or chilled.  So, this is not as critical in this recipe.  I do not see any benefit in using light raisins in this recipe – I like the color contrast with the dark raisins.  Chopped dates, cranberries or dried cherries could also easily be substituted for the raisins.  I also like the addition of unsweetened chopped coconut.  It adds nice texture and flavor.

The dough should be pretty wet – as the oats will pull moisture out when baking.  Don’t worry if its pretty wet when you put them on the baking sheet, tnhey will set up fine..  I do think you need a good silpat or non stick surface.  Parchment would be a good alternative, and I would recommend a little bit of Pam or non stick oil spray onto the parchment.  I used an ice cream scoop to gather the doug, then lightly pressed down on them to flatten before baking.  These will not spread too much.

The finished cookie will be lightly browned around the edges – but fairly soft in the middle.  I like to let them cool on the baking sheet for about 5 minutes so they continue cooking in the middle just a bit. These will be good for several days, I think refrigeraton helps keep them fresh.  If you want to freeze some, they will be good for a few months in the freezer.  Just defrost overnight and enjoy for breakfast, or, snacks, or dessert!!

Carrot Cake Breakfast Cookies

Makes 10 large cookies - can easily be doubled

prep time about 20 minutes

cook time about 15 minutes

Ingredients

1 cup quick cooking oats

1 cup white whole wheat flour (can substitute 1 1/4 cup oat flour for gluten free option – or a combo of oat and almond flour)

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp fine sea salt

1/4 tsp. ground ginger

1 1/2 cups peeled, grated carrots (about 1/2 pound)

1 cup roughly chopped raw pecans or walnuts

1/4 cup raisins

1/4 cup unsweetened coconut flakes (optional)

1/2 cup honey or maple syrup

1/2 cup melted coconut oil

 

Instructions

In large bowl combine oats, flour, baking powder, cinnamon, sea salt and ginger.  Whisk to blend and add carrots, nuts, raisins and coconut.  Stir to combine.

In medium bowl combine the honey and coconut oil.  Whisk until blended.  Pour the liquid mixture into the dry mixture and stir until combined.  The dough will be quite wet.

Cover bowl and chill for at least 1 hour to help dough stabilize.  Preheat oven to 375′.  Line baking sheet with parchment paper or use silicone baking pad.

Using a large melon baller or ice cream scoop, drop 1/4 cup scoops of dough onto prepared sheet.  Flatten each ball slightly with the palm of your hand for even baking.  Leave about 2″ space in between each cookie to allow for some spread.

Bake 14-17 minutes until golden around the edges.  Cool the cookies on the baking sheet for 10 minutes then complete cooling on a wire rack.

Place in sealed containers 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.

Notes

Inspiration and Recipe from Cookie and Kate.  Also from Laura at a Beautiful Plate!