Carrot Cake Breakfast Cookies (Gluten-Free & Vegan) | picklesnhoney.com #breakfast #cookies #vegan #glutenfree

Carrot Cake Breakfast Cookies

Tracking PixelCarrot Cake Breakfast Cookies (Gluten-Free & Vegan) | picklesnhoney.com #breakfast #cookies #vegan #glutenfree

Thank you to Bob’s Red Mill for sponsoring this post!

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.

Carrot Cake Breakfast Cookies (Gluten-Free & Vegan) | picklesnhoney.com #breakfast #cookies #vegan #glutenfree

Carrot Cake Breakfast Cookies (Gluten-Free & Vegan) | picklesnhoney.com #breakfast #cookies #vegan #glutenfree

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.


This is a sponsored post written by me on behalf of Bob’s Red Mill.

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Carrot Cake Breakfast Cookies

Carrot Cake Breakfast Cookies

Gluten Free, Vegan,

Serves: 1 dozen large cookies


Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

These carrot cake breakfast cookies are vegan, gluten-free, and packed with wholesome ingredients. They're crispy around the edges, but soft and muffin-like in the center.

Carrot Cake Breakfast Cookies

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Ingredients

  • 2 flax "eggs" (2 tablespoons freshly ground flaxseed, 6 tablespoons warm water)
  • ½ cup unsweetened sunflower seed butte
  • 1/3 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
  • 1/2 cup shredded coconut
  • ½ cup chopped walnuts
  • ½ cup raisins

Cuisine: Gluten Free, Vegan Servings: 1 dozen large cookies

Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins

These carrot cake breakfast cookies are vegan, gluten-free, and packed with wholesome ingredients. They're crispy around the edges, but soft and muffin-like in the center.

Instructions

  • 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 1/4 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.

Notes [3]

Leftover cookies can be stored in an airtight container at room temperature or in the fridge. They can also be frozen.

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.

Copyright © 2019 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Adriana says

    Thanks a lot for sharing your recipes!

    1. Happy to share, Adriana! Thanks for taking the time to comment. 🙂

    2. Janet says

      Thank you but not recipe shown on Facebook beginning of the wk. For breakfast cookies. I believe it started with 1c rolled oats, 2 flax eggs, 1/2 c applesauce. Unfortunately that is all I got would like the rest,

  2. Sherrie says

    I made these right after I saw them in my inbox and they barely lasted until breakfast. Whoops! My family ate them as an afternoon snack, dessert, and then we polished off the last few this morning. It’s a great recipe and I love that it’s free from refined sugar. Thank you!

    1. So awesome to hear, Sherrie!!

  3. Johanne says

    Geez Louise! I can’t imagine a better on the go breakfast.
    Do you suppose I could put them warm from the oven in my pockets and use them as both hand warmers and breakfast? We’re having a cold snap in New England! Thank you as always for inspiring recipes.-Hanne

    1. hahaha I like your hand warmer idea! It’s bitterly cold right now. Spring can’t come soon enough!

  4. Rachel says

    How completely fun are these! I can’t wait to try them!

    1. Thanks, Rachel! It’s definitely fun having cookies for breakfast. 🙂

  5. LOVE the sunbutter warning…I’ll never forget the first time we cooked with it and were like OMG WTF HOW DID WE GET FRANKENCOOKIES?!

    Also send a batch of these down to me?!

    1. Frankencookies! haha I think everyone who’s ever baked with sunbutter has that same experience. Aaron was like, “Um, what is the green stuff you put in these??” I think the color change is sort of fun! #science

  6. Mary Ann says

    Yum! I love carrot cake and cannot wait to try your breakfast cookies. Thank you for making them gluten-free for those of us who are intolerant.

  7. Ellen says

    My kids LOVED these cookies! They had no idea they were healthy either. Thanks for a wonderfully easy, kid-tested recipe!

  8. Vanessa V. says

    Do you have nutritional values for a single cookie and aprx. grams?

    1. Hi Vanessa! We don’t have nutritional info, but I’m sure you can copy/paste the ingredients into a free online calculator to get that for a single cookie. 🙂

  9. Debbie says

    Your blog is gorg! I seriously want to make everything, but especially these breakfast cookies. Genius!

  10. Erica says

    I just stumbled upon this recipe and I absolutely cannot wait to make these cookies. They look divine! I’m going to share them and link your recipe to my blog. Thanks for posting!!!!!

  11. Claire says

    I made these today and they are delicious 😀 thank you for shaing. My son can’t believe he was allowed a cookie for breakfast 😉

    1. So happy to hear that, Claire! Your comment about your son is too cute. 🙂

  12. Cassie says

    Hi! I just made these and they turned out really, really well! They are definitely durable enough for the morning dash to the metro but still very soft and chewy. Love this recipe!

    1. That’s so great to hear, Cassie! It’s definitely one of my favorite on-the-go breakfasts (I mean, who doesn’t like cookies for breakfast? 😉 ).

  13. Orsi says

    I have just made them. They are divine to eat any time of the day. Thank you so much! And i can also freeze some down!! ❤️ ❤️ ❤️

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