Jumbo carrot cake breakfast cookies (from The Superfood Kitchen)

I'm really enjoying exploring the brilliant 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.

These cake/cookie hybrids are perfect for breakfast and packed with goodness including carrot, apple, coconut, flax seeds and wholemeal flour. They're delicious too with a crispy outer and soft cake-like inner.

If you'd like to make them for yourself, here's what to do - the recipe yields 12 jumbo cookies.

Ingredients

• 100 g (3.5 oz) flaxseeds
• 85 g (3 oz) wholemeal plain 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 fl oz) maple syrup
• 1/2 orange zest plus 3 tbsp juice
• 4 tbsp dried coconut shavings or desiccated coconut

Instructions

1. Preheat the oven to 180C (160C fan, 350F) and line the two large baking sheets with baking paper.
2. Put the flaxseeds in a blender and process to a fine powder, then tip into a mixing bowl.
3. Add the flour, oats, baking powder, ginger and cinnamon and stir well.
4. Add the dried apricots, apple, carrot and nuts and stir again.
5. Mix the coconut oil with the maple syrup, orange zest and juice.
6. Pour the coconut oil mix into the carrot mixture and stir until you have a soft dough.
7. Spoon 12 mounds of the mixture onto the prepared baking sheers, then flatten then into thick 7.5cm (3 inch) diameter rounds.
8. Sprinkle with the coconut.
9. Bake for 15-18 minutes or until browned.
10. Serve warm or leave to cool, then pack into a plastic container and store in the fridge for up to three days.

The results are rather beautiful, I think - these breakfast cookies are also tasty and very satisfying. What do you think?

Here's that recipe for jumbo carrot cake breakfast cookies again in a printable format.

Print Recipe

5 from 1 vote

Jumbo carrot cake breakfast cookies

These cake/cookie hybrids are perfect for breakfast and packed with goodness including carrot, apple, coconut, flax seeds and wholemeal flour. They're delicious too with a crispy outer and soft inner.

Prep Time10 mins

Cook Time18 mins

Total Time28 mins

Course: Breakfast

Cuisine: American

Keyword: breakfast, breakfast cookies, cake, carrot cake, cookies

Servings: 12 cookies

Calories: 214kcal

Author: Emily Leary

Ingredients

• 100 g (3.53 oz) flaxseeds
• 85 g (3 oz) wholemeal plain flour
• 70 g (2.47 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 (1.41 oz) pecan nuts roughly chopped
• 3 tbsp coconut oil warmed until liquid
• 125 ml (4.23 floz) maple syrup
• 1/2 (0.5 ) orange zest plus 3 tbsp juice
• 4 tbsp dried coconut shavings or desiccated coconut

Instructions

• Preheat the oven to 180C (160C fan, 350F) and line the two large baking sheets with baking paper.
• 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.
• Mix the coconut oil with the maple syrup, orange zest and juice. 
• Pour the coconut oil mix into the carrot mixture and stir until you have a soft dough.
• Spoon 12 mounds of the mixture onto the prepared baking sheers, then flatten then into thick 7.5cm (3 inch) diameter 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.

Nutrition

Calories: 214kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Sodium: 9mg | Potassium: 328mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1125IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 1.4mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can't wait to see your posts!

Parragon provided the books for review and giveaway. 

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