These superfood breakfast cookies are almost like carrot cake, only much healthier.
They're packed with goodness including carrot, apple, coconut, flax seeds and wholemeal flour.
And they have a wonderful sweet, warm, toasted flavour with a gorgeous moist, soft, chewy texture.
This recipe is just one of the delicious ideas in Parragon's The Superfood Kitchen - a cookbook packed with healthy breakfast, lunch, main meal and dessert recipes using so called 'superfoods' like pomegranate, beetroot, kale nuts and pulses.
If you'd like to have a go at making your own superfood breakfast cookies, the recipe is right below!
Ingredients
- 100 g (3.5 oz) flaxseeds
- 85 g (3 oz) wholemeal flour (wholewheat flour)
- 70 g (2.5 oz) porridge oats
- 1 tsp baking powder
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- 85 g (3 oz) dried apricots finely chopped
- 1 dessert apple cored and coarsely grated
- 1 carrot finely grated
- 40 g (1.4 oz) pecan nuts roughly chopped
- 3 tbsp coconut oil warmed until liquid
- 125 ml (4.2 floz) maple syrup
- 1/2 orange zest plus 3 tbsp juice
- 4 tbsp dried coconut shavings or desiccated coconut
Equipment
- Blender
Instructions
Preheat the oven to 180C (160C fan).
Put the flaxseeds in a blender and process to a fine powder, then tip into a mixing bowl with the flour, oats, baking powder, ginger and cinnamon.
Stir well.
Add the dried apricots and nuts.
Add the apple and carrot.
Pour in the coconut oil, maple syrup, orange zest and juice.
Stir until you have a soft dough.
Divide the mixture into 12 balls and place them onto the prepared baking sheets.
Flatten into thick rounds.
Sprinkle with the coconut.
Bake for 15-18 minutes or until browned.
Serve warm or leave to cool.
Pack any leftover cookies into a plastic container and store in the fridge for up to three days.
The results are rather beautiful, tasty and very satisfying. What do you think?
Print these superfood breakfast cookies
Superfood Breakfast Cookies
Ingredients
- 100 g (3.5 oz) flaxseeds
- 85 g (3 oz) wholemeal flour (wholewheat flour)
- 70 g (2.5 oz) porridge oats
- 1 tsp baking powder
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- 85 g (3 oz) dried apricots finely chopped
- 1 dessert apple cored and coarsely grated
- 1 carrot finely grated
- 40 g (1.4 oz) pecan nuts roughly chopped
- 3 tbsp coconut oil warmed until liquid
- 125 ml (4.2 floz) maple syrup
- 1/2 orange zest plus 3 tbsp juice
- 4 tbsp dried coconut shavings or desiccated coconut
Instructions
- Preheat the oven to 180C (160C fan).
- Put the flaxseeds in a blender and process to a fine powder, then tip into a mixing bowl.
- Add the flour, oats, baking powder, ginger and cinnamon and stir well.
- Add the dried apricots, apple, carrot and nuts and stir again.
- Pour the coconut oil, maple syrup, orange zest and juice into the bowl.
- Divide the mixture into 12 balls and place them onto lined baking sheets. Flatten into thick rounds.
- Sprinkle with the coconut.
- Bake for 15-18 minutes or until browned.
- Serve warm or leave to cool, then pack into a plastic container and store in the fridge for up to three days.
Video
Notes
Nutrition
Parragon provided the books for review and giveaway.
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Kate says
I have just made these cookies. I was making them as energy bars to have prior to a half marathon next weekend.
Why do they have to be stowed in the fridge?
I will freeze mine then the day before the half marathon I will travel up to the half marathon with them in tow and stay in a b&b.
Have them for breakfast.
Emily Leary says
Hi, sorry for the slow reply. I think it's just because they are quite moist and so will not stay fresh for as long as a standard, dry cookie recipe. If you transport them chilled, in tupperware in a cool bag and store them in your B&B's fridge overnight they should be quite alright.
Lynsie Lynn says
I can't wait to give this a go tomorrow.. I was just wondering if you can substitute the coconut oil with something else, and miss out the the coconut shavings? My daughter has a serious coconut allergy :(
Steph @MisplacedBrit says
Totally bummed they don't want to ship this beautiful book to Sweden too ;-)
Lovely recipe... I love these perfect takeaway breakfast options for, well pretty much every school day!!
Jan Bennett says
Oooh those cookies look good! Never tried carrot in cookies before - great idea.
Kavey says
I really need to get better at making healthy snacks. Meals are not so hard but snacks are such a downfall.
Sarah Fawcett says
These sound amazing, thanks for sharing the recipe, been looking for new inspiration to shift the Christmas poundage!!
Natalie Ray says
Oh my word. I need these in my life. They sound ideal for breakfast but I'm thinking they'd be amazing for sports snacks too, especially with some chia seeds thrown in for good measure. Fabulous :)