We talk about cookbooks a lot around here because, let’s face it, we’re obsessed. Do we cook out of all of them? No. But do we collect them and page through them for ideas and drool at the incredible photography and inventive ideas? Absolutely.
This recipe is from the talented Kathryne Taylor, author of one of our favorite food blogs, Cookie and Kate, who just released a cookbook called Love Real Food. We connected with Kathryne back in 2010 when we started A Couple Cooks, immediately connecting over our shared love of Michael Pollan and cooking with lots of veg. Kathryne cooks real food along with her food-obsessed puppy Cookie. Why we love her: she cooks in a very similar style to ours. It’s heavy on the veg, filling, colorful, beautiful, and healthy-ish. Kathryne’s recipes are also very repeatable and full of helpful notes. I know that if we make one of her recipes, it will absolutely work out.
So it’s not an exaggeration when I say I’m in deep smit with these breakfast cookies. They’re hearty, tasty, and the texture is just right: pleasantly chewy, almost like a Cliff bar (but better). They’re easily portable: I made a batch and since we were travelling the next day, I took a few along in my purse wrapped in plastic wrap and froze the rest. They’ve been a perfect snack (or even dessert) right from the freezer: they thaw quickly, and they’re just as tasty as when we first baked them!
Overall, we cannot recommend this book enough: it’s colorful, inventive, seasonal, and full of everyday recipes for the beginning cook to the foodie. Congratulations, Kathryne, on an incredible accomplishment!
Get it! Order Love Real Food.
Looking for more healthy breakfast recipes?
In addition to these carrot cake breakfast cookies, here are a few more healthy breakfast recipes on A Couple Cooks:
- Cinnamon Pecan Homemade Breakfast Cereal
- 5-Minute Pesto Arugula Breakfast Sandwich
- Aeropress Recipe: Brewing Craft Coffee At Home
- Tofu Scramble Recipe with Black Beans
- Healthy Banana Bread Muffins
- Lemon Poppy Seed Oatmeal Pancakes
Did you make this recipe?
If you make these carrot cake breakfast cookies, we’d love to hear how they turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks and @cookieandkate.
This recipe is…
Vegetarian, vegan, plant-based, dairy-free, naturally sweet, and refined sugar-free.Print
*Kathryne notes she likes to use quick cooking oats since they disappear into the texture more. We tried this and loved the consistency! But you can use old fashioned as well.
- 1 cup quick-cooking oats*
- 1 cup white whole wheat flour or regular whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground ginger
- 1 1/2 cups peeled grated carrots (about 1/2 pound)
- 1 cup roughly chopped raw pecans or walnuts
- 1/4 cup golden raisins
- 1/2 cup honey or maple syrup
- 1/2 cup melted coconut oil
- Preheat the oven to 375F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend. Add the carrots, pecans, and raisins and stir to combine.
- In a medium bowl, combine the honey and coconut oil. Whisk until blended. Pour the liquid mixture into the flour mixture and stir until just combined. The dough might be rather wet, but don’t worry.
- Drop 1/4-cup scoops of dough (an ice cream scoop with a wire scraper is perfect for this) onto the prepared baking sheet, leaving several inches of space around each one. Use the palm of your hand to gently flatten each cookie to about 3/4-inch thick.
- Bake until the cookies are golden and firm around the edges, 15 to 17 minutes. Cool the cookies on the baking sheet on a cooling rack for 10 minutes, then carefully transfer the cookies to the rack to cool completely (otherwise, the bottoms can brown too much). Leftover breakfast cookies will keep, covered, 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.
Reprinted with permission from Love Real Food by Kathryne Taylor
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.