If you are not a breakfast cookie convert, prepare to be. These carrot cake breakfast cookies are a great way to shake up the never ending cycle of oatmeal at our house. Eloise is on a peanut butter oatmeal kick lately. I like to keep changing things up when I can, so that there aren’t battles when peanut butter oatmeal is not on the menu. The pineapple and carrot in these little nuggets keep them moist and just chewy enough.

Easter will look a little different this year. With COVID-19 keeping us all at home- churches, parks, and festive brunch locales will all be empty. However, we can still find festive things to do! Many churches are live-streaming services. We can have zoom calls with family and friends we would otherwise be seeing. We can have an Easter egg hunt in our backyard or around the house. And we can have festive, spicy, carrot-laden foods.

One of my very favorite cakes is my mom’s famous carrot cake. This recipe uses all the flavors of her rich dessert, with a wholesome twist. We love breakfast cookies with a glass of milk or a hard boiled egg to round it out in the morning. These stay moist for several days after, and they freeze really well to pull out on mornings you feel rushed.

I blitz the sesame seeds in my food processor, but if your kids are older, you can roughly chop or leave whole. I use the food processor for the seeds and then use the grater attachment for the carrots to cut down on dishes. Feel free to do a mix of nuts here. Walnuts would work really well.

Happy Easter everyone!

Carrot Cake Breakfast Cookies

Ingredients

1 cup rolled oats

1 cup gluten free flour (I like Bob’s Red Mill 1 to 1 for this recipe)

1 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1/2 teaspoon salt

1 1/2 cup shredded carrot

1/2 cup sunflower seeds

1/2 cup canned pineapple tidbits-drained

1/3 cup honey

1/2 cup melted coconut oil

Instructions

1. Preheat oven to 375°.
2. In a large bowl, combine the oats, flour, baking powder, cinnamon, ginger, nutmeg, and salt.
3. Blitz sunflower seeds in food processor until fine powder. Add  to bowl.
4. Add carrot, pineapple, honey, melted coconut.
5. Scoop by 1/4 cup onto cookie sheet lined with parchment paper or silicone baking sheet.
6. Bake for 15 minutes, until lightly browned.