These chewy, soft vegan breakfast cookies are packed with grated carrots, flavorful raisins, and spicy ginger. They’re filling, delicious, and wholesome – perfectly personifying fall!
The beauty of this recipe is that it is freezer friendly, meaning you can make these cookies ahead of time and then prepare them when you’re ready!
Besides, who doesn’t love cookies for breakfast?! Surely, a wholesome batch of cookies containing rolled oats, carrots, raisins, and ginger qualifies as a sensible breakfast, right?
Well, whatever time of day you decide to eat these cookies, just know that you’ll be rewarded with a soft yet chewy texture with every bite.
These are wonderfully versatile cookies that can be meal prepped, eaten on the go, or even enjoyed at home alongside a steaming cup of coffee.
With all this in mind, this article will explore everything you need to know about making carrot, ginger, and raisin breakfast cookies.
What Is A Breakfast Cookie?
As its name suggests, a breakfast cookie is typically eaten at breakfast time.
Although, there are no rules when it comes to cookies! Whether you enjoy soft or crispy, big or small, or sweet or savory cookies – there is sure to be a cookie out there that matches your requirements.
The Upsides Of Breakfast
As we all know, breakfast is the most important meal of the day. Studies have shown that eating breakfast is linked to improved concentration and memory.
Likewise, there is also an association with reduced rates of chronic health problems, such as Type 2 diabetes.
In practical terms, breakfast also provides us with essential amounts of energy to start our days. With all the nutrients we need to power us through the day, including protein, fiber, healthy fats, and calcium.
The Best Breakfast Oats
In this recipe, you’ll find our favorite rolled oats: organic rolled oats from One Degree Organics.
Not only are these incredibly fresh but they also have a wonderful, toothsome texture.
The brand One Degree is known for their transparency, so you can trust that all its products are of the highest quality. These oats are non-GMO, organic, and produced without glyphosate.
How To Make Breakfast Cookies?
Cookies are generally simple to make, and these carrot, ginger, and raisin breakfast cookies aren’t exempt from this fact (You might also want to check out this Vegan-Friendly Peanut Butter And Cacao Cookies).
To start with, you’ll want to mix the wet ingredients with the rolled oats. This helps to soften the oats up before baking – improving the texture of the finished cookies.
In the wet ingredients, you’ll find avocado oil, a dash of non-dairy milk, and applesauce which provides hints of sweetness without adding too much sugar.
The dry ingredients include the ground flaxseed and whole-wheat flour, which provide some healthy fat and fiber to the recipe.
Once the wet ingredients have been adequately soaked, you’ll want to mix them with the dry ingredients. Using a parchment-lined baking sheet, scoop the mixture into small balls.
The cookies are then baked for 25-30 minutes, or until they begin to turn slightly golden brown around the edges and puff up in the middle.
Are The Breakfast Cookies Gluten-Free?
Unfortunately, for this recipe, the cookies aren’t gluten-free. However, you can substitute the regular flour with your favorite gluten-free, all-purpose flour blend to create some delicious cookies.
Prepping And Storing Breakfast Cookies
These breakfast cookies can be baked and then stored within an airtight container for up to five days when placed in the refrigerator.
In addition, they also freeze exceptionally well. Simply place them in the freezer and you’ll have a quick, easy breakfast option for up to six weeks.
Ingredient Variations
If you love all things carrot cake-related, then you’ll love the combination of raisins in this recipe. However, there are also plenty of different variations to test out.
Instead of grated carrots, you can substitute them for grated zucchini. Likewise, swap out the raisins for chopped apricots, chopped, pitted Medjool dates, or currents.
If you don’t have any applesauce, don’t worry! Alternatively, you can use prune puree, mashed banana, or unsweetened, canned pumpkin.
You may notice some color variations; however, all these substitutions work to make a delicious cookie.
Ingredients
- 1 cup (185g) applesauce
- ½ cup (96g) brown sugar
- ¾ cup oat, almond, cashew, or soy milk
- ¼ cup avocado oil
- 1 ½ cups (180g) whole wheat flour
- 1 cup (100g) One Degree Organics rolled oats
- 1 ½ teaspoons baking powder
- 1 ½ tablespoon ground flax seed
- 1 teaspoon ginger
- 1 ½ teaspoons baking powder
- 1 cup grated carrot (1 large or 2 small carrots)
- ½ cup raisins
- ½ teaspoon KOSHER salt
- ¼ cup chopped walnuts (optional, for topping)
Instructions
- Preheat your oven to 350 Fahrenheit.
- Line one or two baking sheets with parchment paper.
- In a bowl, whisk together the applesauce, brown sugar, non-dairy milk, and avocado oil. Then, stir in the rolled oats. Allow the mixture to sit before proceeding.
- In a large bowl, whisk together the flax seed, salt, flour, ginger, and baking powder. Combine and mix the wet ingredients. Fold in the raisins and grated carrots.
- Using a ⅓ cup scoop or an ice cream scooper, scoop the mixture onto your prepared baking sheet. Ensuring you leave space between the cookies.
- Bake for 25-30 minutes, or until the edges turn golden brown and the middles are fluffy.
- Once baked, allow to cool for 15 minutes, then transfer the cookies to a cooling rack.
- Enjoy with a hot cup of coffee, or store until required.
Final Thoughts
You can’t go wrong with cookies for breakfast, and this recipe allows you to do just that! The combination of carrot, ginger, raisins and rolled oats provides you with wholesome flavors suitable for breakfast.
Although, cookies can be enjoyed whatever time of the day! Hopefully, this guide has informed you on how to make carrot, ginger, and raisin breakfast cookies.
Since my sister introduced me to vegan cooking four years ago, I have discovered so many delicious alternatives to the traditional meaty meals I used to eat.
Today I enjoy trying and making my own vegan-friendly alternatives. If my sister can do it, then so can I (and you can, too). It is easier than you may think, promise!
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