Food Recipes Carrot Cake Breakfast Cookies 4.0 (10) 8 Reviews Have your cake, and eat it for breakfast, too. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Published on August 16, 2021 Print Share Share Tweet Pin Email Hands On Time: 15 mins Total Time: 65 mins Yield: 12 cookies This recipe packs the comforting flavors of carrot cake in a healthy cookie to start your day. Yes, healthy! Breakfast cookies might sound like a crazy idea, but when you consider how sugary many muffins are, these are downright restrained. In fact, there's less than half a tablespoon of maple syrup in each cookie. Plus, the recipe is made up of wholesome, fiber-rich ingredients, which mitigate the release of added sugar into your blood stream. This includes rolled oats, almond flour, walnuts, and a shower of shredded carrots. The result is a batch of tasty treats for your morning (make-ahead!) meal on the go. Ingredients 1 ½ cups quick-cooking rolled oats 1 cup almond flour 1 teaspoon baking powder 1 teaspoon ground cinnamon ¾ teaspoon kosher salt ¼ teaspoon ground nutmeg 1 large egg plus 1 egg white ½ cup unrefined coconut oil, melted ⅓ cup pure maple syrup 1 ½ teaspoons pure vanilla extract 1 ½ cups packed freshly grated carrots (from 4 medium carrots, about 8 ounces total) ½ cup walnuts, chopped Directions Preheat oven to 350 F. Line a baking sheet with parchment paper. Whisk oats, flour, baking powder, cinnamon, salt, and nutmeg in a large bowl. Make a well in center of mixture; add egg and egg white to well. Whisk in oil, syrup, and vanilla until combined, breaking up egg and incorporating wet ingredients into dry ingredients. Stir in carrots and walnuts until a uniform dough forms. Scoop mixture by ¼ cupfuls; squeeze each scoop tightly with wet hands into a compact ball. (You should have 12 balls.) Arrange balls about 1 inch apart on baking sheet and press to flatten slightly. Bake until cookies are golden and tops are slightly cracked, about 30 minutes. Let cool on baking sheet for about 20 minutes. Store loosely covered in the refrigerator for up to 1 week; let come to room temperature for at least 15 minutes before eating. To freeze, let cool completely and store in a sealed freezer bag or other container for up to 3 months. Caitlin Bensel In a Nutshell Gluten-free almond flour is simply very finely ground blanched almonds. It provides sustained energy thanks to its combo of protein, healthy fats, and fiber. Plus, it gives baked goods an irresistible tenderness and a subtle nutty flavor. Print