I was raised with a dietitian for a mother, and in turn, learned a whole lot about how to get a great deal of good nutrition into your day without sacrificing a lot of flavor. One of the biggest examples of this was how Mom always had a batch of freshly baked whole wheat muffins readily available as a quick breakfast or lunch option. She'd make them with zucchini or carrots, sometimes throw in raisins or dates, opt for unsweetened apple sauce instead of eggs, and always used some sort of nut to kick up the protein factor.
This recipe, grabbed from my favorite food zine Put A Egg In It, is reminiscent of that same formula. Starting with a whole wheat cookie base, it's enhanced with whole oats, coconut, carrots, walnuts, and raisins to create a cookie that's suitable enough for breakfast!
Don't have time in the morning? Bake these over the weekend, and they will last through the week at room temperature. Or you can even place them in freezer bags and store them for up to 3 months in your freezer!
Spiced Carrot Oat Breakfast Cookies
1 cup whole wheat pastry flour
1 teaspoon baking powder
1 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup pure maple syrup
1/2 cup coconut oil, melted enough to stir
1/2 cup shredded coconut
2/3 cup shredded carrots (from 1 medium carrot)
1/2 cup walnuts, chopped
1/2 cup raisins
1. Preheat the oven to 375°F with the rack in the top third of the oven. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, oats, baking powder, spices and salt until well combined. In a separate bowl whisk together the maple syrup and coconut oil. Mix until well combined. Stir in the coconut, carrots, walnuts and raisins. Add the wet mixture to the dry mixture and stir until well combined and a dough is formed.
3. Drop tablespoons of the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake the cookies, one baking sheet at a time, until the cookies are lightly browned on the bottom and top, 10 to 12 minutes. Repeat with baking the second baking sheet of cookies. Transfer the cookies to a wire rack and cool completely before enjoying.