A pile of cookies.
What could be better?
A pile of cookies that you can (and should) eat for breakfast.
Stuffed with carrots and pumpkin seeds, these pack a beta-carotene and protein punch.
So make a big ‘ol batch and smile as you enjoy cookies for breakfast.
Cause that’s something to smile about!
Let’s talk ingredients.
In this batch, I used pumpkin seed butter and honey.
But you could totally switch those out for almond butter and maple syrup.
Or tahini and date syrup.
Whatever you have in your pantry!
I also used an egg.
But I have a strong feeling these would be just as fabulous with a “flax egg” for all my vegan friends out there!
What’s that? Mix 1 tbsp ground flax with 2 1/2 tbsp hot water. Let it sit. It will get all jelly and kind of egg-y. Ta-da! Vegan egg replacement.
I have been all about the cassava flour lately. It’s grain-free and just sits really well with my stomach. But swap in your flour of choice! (Except coconut. Do not sub coconut!) Almond, oat, chickpea, whole wheat, ground flameal – all great options!
And then the best part: mix-ins!
I had craisins on hand, so those got tossed in. But raisins would be fabulous as well! Shredded coconut would also be super yummy. Or fresh cranberries?! Delish.
Are you sensing a theme?
This recipe is incredibly adaptable – you do you!
Experimentation is encouraged.
These cookies don’t spread. So when you scoop them onto the cookie sheet, be sure to shape and flatten them slightly.
Look at that dense, fluffy texture. YUM.
These are great for breakfast meal prep, a healthy Easter dessert option, afternoon snacking, playing how-high-can-I-stack-the-cookies…
Bottom line: 10/10 recommend.
Happy cookie-ing friends!
Carrot Cake Breakfast Cookies
- 1/4 cup pumpkin seed butter *sub any nut/seed butter
- 2 tbsp honey
- 1 tbsp coconut oil *melted and cooled
- 1 tsp vanilla
- 1 egg
- 1/3 cup cassava flour *sub oat or almond
- 1 cup quick oats
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup shredded carrots
- craisins and pumpkin seeds to mix in *optional
- Preheat the oven to 325 degrees.
- Beat together the pumpkin seed butter, honey, oil, vanilla and egg.
- Combine the dry ingredients in a separate bowl.
- Mix the wet into the dry, then fold in the carrots and other mix-ins.
- Scoop large spoonfuls onto a lined cookie sheet.
- Flatten and form the cookies (they won’t spread).
- Bake for 12 – 15 minutes.