Super Simple Garden Recipes: Carrot Cake Breakfast Cookies

This recipe was adapted from Kathryne Taylor’s 2017 cookbook, Love Real Food: More Than 100 Feel-Good Vegetarian Favorites to Delight the Senses and Nourish the Body and we discovered it on Laura’s A Beautiful Plate website. And no, Toby, the BUG spokesdog did not eat any of the cookies (even though he wanted to). Dogs can’t have raisins!

Ingredients :

• 1 cup quick-cooking oats

• 1 cup flour (we used whole wheat pastry flour)

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1/4 teaspoon ground ginger

• 1 1/2 cups washed and grated carrots

• 1 cup roughly chopped nuts (we used pecans)

• 1/4 cup raisins

• 1/4 cup unsweetened coconut flakes

• 1/2 cup honey (we used maple syrup)

• 1/2 cup melted coconut oil (we supplemented with butter since we were almost out of coconut oil)

Instructions:

1. Preheat your oven to 375 degrees.

2. In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend and then add in the carrots, nuts, raisins, and coconut flakes.

3. In a medium bowl, combine the honey (or maple syrup) and coconut oil. Whisk until blended and then pour the liquid mixture into the flour mixture until just combined. Though the dough will seem pretty wet, but it’ll be fine.

4. Drop 1/4 cup scoops of dough onto a parchment paper or baking mat lined baking sheet, leaving a couple inches of space in between each cookie. Gently flatten each cookie with the palm of your hand to about 3/4 inch thick.

5. Bake until the cookies are golden and firm around the edges, about 17 minutes. Then carefully transfer the cookies onto a wire rack to cool. You may need to leave them on the baking sheet for about 10 minutes before transferring them.

6. Enjoy!

7. Storage: Leftover cookies will keep for a couple days, covered at room temperature. They should keep in the fridge for up to 5 days, or in the freezer for a few months.