Hazelnut Carrot Cake Breakfast Cookies
I seriously love carrot cake (hence, my DELICIOUS carrot cake recipe!) but we can’t have cake until breakfast . . . until now!
FIBER + FAT + PROTEIN
My whole family gets excited when I tell them we’re having a breakfast cookie. There’s something decadent about starting the day this way, but most recipes I’ve come across don’t have the balance of fiber + fat + protein that we need to keep our energy and blood sugar stable during the crucial morning hours. And studies show that if we have a substantial breakfast with a significant amount of fat that we tend to make better choices throughout the entire day. That’s a powerful motivator to making sure you get enough fat from the start.
nut flours = balance
The key ingredient in this recipe is the fiber, fat and protein found in nut flour, specifically the hazelnut or almond flour. Instead of choosing highly refined flours (ie the yellow almond flour), go for the one that really looks like ground up nuts. In the case of almonds, it’s sometimes called “natural almond flour” or “almond meal.”
And if you don’t have nut flour at home, have no fear. You can make your own super easily with just putting your nuts in the food processor and grinding to a flour consistency or buy a great brand like Bob’s Red Mill.
Prep time 15 minutes
Bake time 30 minutes
Makes 12 breakfast cookies, or 18 snack cookies
Ingredients
2 "flax eggs" (2 tablespoons ground flax seeds + 1/3 cup water) or 2 pasture-raised organic eggs
1 ½ cup quinoa flakes or Bob’s Red Mill gluten-free rolled oats
1 cup Bob’s Red Mill hazelnut flour or unblanched natural almond flour*
1 teaspoon baking powder
1 ½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon fine sea salt
½ cup unrefined coconut oil, measured then melted
2 tablespoons grade A dark maple syrup
1 ½ teaspoon pure vanilla extract
¼ teaspoon almond extract
1 ½ cups grated carrots (about 3-4 carrots)
¼ cup chopped golden raisins
½ cup chopped toasted hazelnuts or walnuts
Directions
Make "flax eggs" by combining ground flax and water in a bowl and placing in the refrigerator for 10 minutes until thickened.
Preheat oven to 350F. Line a baking sheet with parchment paper. Whisk quinoa flakes, flour, baking powder, spices, and salt in a large bowl. Whisk in flax eggs, oil, syrup, and extracts until combined. Stir in carrots, raisins, and nuts until thoroughly mixed.
Scoop mixture on prepared baking sheet in ¼ cupfuls, squeezing each scoop tighty with wet hands into a compact ball. Arrange on baking sheet about 1 inch apart and press slightly to flatten. Bake until golden brown, about 30 minutes. Let cool on baking sheet. Store covered in the refrigerator for up to a week or in freezer for up to a month.
Enjoy!
*If you don’t have nut flour at home, you can make your own super easily with just putting your nuts in the food processor and grinding to a flour consistency.