Talk about convenience. These breakfast cookies are my go-to for busy mornings and family travel. The kids gobble them up.
So do I. A few weeks ago I drove to Newport, RI for a bachelorette party and a bag of my Carrot Cake Breakfast Cookies were by my side, allowing me to bypass the rest stop food choices entirely. See ya later, Dunkin Donuts.
Now let’s talk about WHY I call these breakfast cookies.
You don’t mind a little nutritional pow-wow, do you?
The problem with most breakfasts (boxed cereal, oatmeal packets, muffins, etc.) is that they are a carbohydrate BOMB on your blood sugar. This sets you up for a day of low-energy and food cravings, which sets you up for weight gain, hormone imbalances, etc.
There’s nothing evil about carbs. Your body needs some carbohydrates.
But first thing in the morning you need those carbs balanced with a nice solid portion of protein and fats.
Which these cookies deliver in tasty, portable, clean food form!
Now we understand each other.
The other reason I love this recipe is because it makes good use of almond pulp left over from making almond milk. Score! Not an almond-milk maker? That’s ok, you can grind up nuts or use bagged almond flour/meal and it still works.
Which is almost as magical as finding a tasty was to eat vegetables for breakfast.
- 2 cups almond flour, almond milk pulp or ground-up nuts in food processor
- 1 cup grated carrots
- 1 cup unsweetened, dried coconut
- 2 average-sized bananas
- 1 egg
- 2 tsp. vanilla
- 2 tsp. cinnamon
- ¼ tsp. salt
- ¾ cup raisins
- Preheat oven to 350F. Line 2 cookie sheets with parchment paper.
- In a mixing bowl, combine nuts, carrots and coconut.
- Blend bananas, egg, vanilla, cinnamon and salt in food processor to create a thick paste. Pour over nut mixture, add raisins and mix well.
- Drop 1-2 Tbsp. at a time onto prepared cookie sheets. Shape into flat, round cookies.
- Bake 20 minutes, or until browned. Let cool. Store in the refrigerator.