When I told Aaron I was working on a recipe for vegan carrot cake breakfast cookies, he could hardly contain his excitement. This man lives for breakfast and cookies, and my own love for carrot cake has definitely rubbed off on him over the years. But really—who wouldn’t be thrilled to eat cookies for breakfast?
These cookies are vegan, gluten-free, and packed with wholesome ingredients. The base is a mix of rolled oats and my favorite Gluten-Free 1-to-1 Baking Flour from Bob’s Red Mill. Their flour is my go-to for baking because it’s perfectly formulated with a great taste and texture, and I also like that it already includes xanthan gum (one less specialty ingredient to buy!). From there, I added shredded carrots and coconut, chopped walnuts, raisins, cinnamon, and ginger for definite carrot cake vibes. A little maple syrup lends a subtle sweetness, and a couple of flax “eggs” and sunflower seed butter help bind everything together. The result is a cookie that’s crispy around the edges, but soft and muffin-like in the center. You would be very hard-pressed to tell that these breakfast cookies are gluten-free.
Aaron and I like our breakfast cookies best straight out of the oven or lightly warmed, and always with a big glass of almond milk for dipping. They also freeze really well too. We usually freeze half the batch (because portion control), and then defrost them in the fridge overnight as needed.
One thing to note about the sunflower seed butter: if you haven’t baked with it before, it turns a blue/green color when the chlorophyll in it reacts with the baking powder and baking soda after it gets heated and cooled. We’re not at all bothered by this and find it kind of fun, actually. But if you’d rather not have green flecks in your cookies, simply replace the sunflower seed butter with cashew or almond butter instead.
- 2 flax "eggs" (2 tablespoons freshly ground flaxseed, 6 tablespoons warm water)
- ½ cup unsweetened sunflower seed butter
- ⅓ cup + 1 tablespoon pure maple syrup
- ¼ cup avocado oil
- 1 cup Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
- 1 cup gluten-free rolled oats
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup finely shredded carrots
- ½ cup shredded coconut
- ½ cup chopped walnuts
- ½ cup raisins
- Preheat the oven to 350° F. Line a large baking sheet with parchment paper.
- Prepare the flax eggs by combining the ground flax seeds and warm water in a small bowl. Stir and allow to thicken for 3 minutes.
- In a large bowl, combine the sunflower seed butter, maple syrup, and avocado oil. Stir in the flax "eggs". Add the flour, rolled oats, cinnamon, ginger, baking powder, baking soda, and salt. Mix until combined, then fold in the shredded carrots, coconut, walnuts, and raisins.
- Use an ice cream scoop (about ¼ cup) to portion the batter for each cookie onto the prepared baking sheet. Bake for 20-22 minutes, or until lightly browned. Cool for 5 minutes, then transfer to a wire rack to cool completely.
One thing to note about the sunflower seed butter: it turns a blue/green color when the chlorophyll in it reacts with the baking powder and baking soda after it gets heated and cooled. If you'd rather not have green flecks in your cookies, replace the sunflower seed butter with cashew or almond butter.
Inspired by my Vegan Carrot Cake Cupcakes and Hippie Carrot Muffins.
This is a sponsored post written by me on behalf of Bob’s Red Mill.