One-Bowl Carrot Cake Breakfast Cookies

Packed with wholesome ingredients, you could eat these cookies for breakfast...but why stop there?

Hello friends!

Now that my kids have been back at school for a whole week, I’m trying to make good on all of the goals that I set this summer for the new academic year. Maybe it’s the eternal student in me, but September feels a whole lot like January: fresh slate, new resolutions, renewed motivation. Two of the things I’m prioritizing this fall are 1) more recipes for this newsletter and 2) breaking out of my daily routine more often to nurture my own personal and professional interests. I’m happy to report that things are off to a promising start. I have a new recipe for you today: a one-bowl breakfast cookie that you’ll be making on repeat (more on that in a sec) and I ventured into NYC yesterday to attend the Plant Based World Expo for the first time! I got to taste so many incredible new plant-based food products, from vegan foie-gras, to aquafaba-based tzatziki, to oat-milk soft serve. Plus, it was the most gorgeous weather for strolling around the city, coffee in hand. I came home feeling inspired and excited about what’s to come in the plant-based arena, and proud of myself for taking a little time to do something that lights me up.

OK, so, back to those cookies I was talking about. Now that we’re back to our routine of setting alarms and rushing around every morning, I wanted to come up with a wholesome, healthy breakfast that we could grab in a hurry, but could also double as a little mid-afternoon treat or after school snack. Breakfast cookies are as fun to eat as “regular” cookies, but contain no refined oils, sugars or flours, and are packed with whole grains and fiber so, you know, you can justify eating them first thing in the morning (isn’t life grand?). Of course, kids are immediately on board with the idea of cookies for breakfast, while I’m just relieved to have something good in their bellies as I send them off to school.

I love the idea of a carrot cake spin on a cookie because it sneaks in the extra veggies, of course, plus who doesn’t love all of those warming spices this time of year? These really taste like fall, and are also just the thing to enjoy with an afternoon cup of tea, preferably with a great book in hand.

These are slightly adaptable, so feel free to swap pecans for the walnuts, or throw in a handful of golden raisins to the dough just before forming into cookies. Let me know if you make them - they’ve quickly become a new favorite in my household, and I have a feeling you’ll love them, too.