Carrot Cake Breakfast Cookies

August 15, 2018

breakfast cookies on a silpat lined baking sheet

Guys these can be ANY kind of cookie. Breakfast cookie, snack cookie, pre-workout, post-workout – the important thing is – you’re getting in the cookie zone during un-cookie times.

Are you a three meal a day person or …five? What? five? yes. Breakfast, Lunch, and Dinner, with two snack cushions in between.

So my go to snack used to be the protein muffin. And there will always be a place in my heart for the protein-rich sweet treat. BUT sometimes you run out of protein. And then you’re left wondering…do I really NEED another fifty dollar tub of artificially sweetened powder?

For a smoothie – I vote yes, there a creaminess that is hard to attain without in, in my opinion. But for an afternoon pick-me-up? Maybe it’s time to soften my stance on carby snacking.

When I first made these I called them “Carrot Cake Runner Muffins”. I’m no nutritionist, but what I think you’re getting is complex (ish) carbohydrates to replenish your glycogen stores, while keeping your sugar down. When I’m training I need a little more than just almond meal and protein powder to keep me going. These are JUST sweet enough to satisfy a craving, but not enough to make you want to eat the whole tray.

stack of breakfast cookies with a bite removed stack of breakfast cookies with carrots and raisins

BONUSSS: these are super freezer friendly. I’ve said it before and I’ll say it again – freeze yo treats people. They don’t go bad and more importantly – they’re out of immediate reach. My go to right now  – I pull one out of the freezer and put it in my lunch bag. By mid morning it’s chewy and ready to go. Use THESE Stasher Bags – they are the best for reducing your plastic waste and keeping cookies in the freezer.

Make these now. Your afternoon slump needs these.

breakfast cookies in stasher bag stored in the freezer

 

 

 

 

cookie sheet with breakfast cookies on silpat

Carrot Cake Breakfast Cookies
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Gluten-free and dairy-free breakfast cookies perfect for meal prep.

Course: Breakfast, Snack
Cuisine: American
Serves: 8
Ingredients
  • 1 banana (or 1/2 baked medium yam)
  • 2 eggs
  • 4 dates
  • 2 tbsp oil (melted coconut, avocado)
  • 1 tsp vanilla
  • 1 c oats
  • 1/4 c coconut flour
  • 1 tsp baking powder
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1 c shredded carrots
  • 1/4 c raisins
Instructions
  1. Preheat oven to 250

  2. Shred carrots and set aside.

  3. Blend the banana until smooth. Add eggs and dates and pulse until chopped and blended

  4. Add vanilla and oil. Blend.

  5. Add baking powder, oats, spices, and coconut flour. Blend until just combined.

    Note: you can add 2 more tbsp of oil here (bringing the total to 1/4c if the batter seems too dry. 

  6. Transfer to a mixing bowl. Add carrots and raisins. Stir to combine.

  7. Form 6-8 hockey pucks of batter. Place on a baking sheet.

    Bake for about 30 minutes. 

    Let cool in the fridge first if you plan to freeze them!

Notes

I always made these with banana until one day I realized I didn't have one! But I did have baked yams that I keep on hand for my dog. So I peeled half a medium one and blended that instead of the banana and it was perfect! 

 

 

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