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!
Listen: Kathyrne was recently on the podcast, where she shared about her journey with emotionally healthy eating. Listen here: Episode 44: Love Real Food.
Get it! Order Love Real Food.
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.
- 1 cup quick-cooking oats*
- 1 cup white whole wheat flour or regular whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ¼ teaspoon ground ginger
- 1½ cups peeled grated carrots (about ½ pound)
- 1 cup roughly chopped raw pecans or walnuts
- ¼ cup golden raisins
- ½ cup honey or maple syrup
- ½ 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 ¼-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 ¾-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.
A Couple Cooks - Recipes for Healthy & Whole Living
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