Whenever I see a recipe with “breakfast cookie” in the title, I secretly roll my eyes. Seriously? Cookies for breakfast? Just because you put the word breakfast in front of the word cookie, does not make the cookie healthy. Aaaaaaannnd then I sneak around the corner and look at the ingredients and try to justify the wads of sugar in them. “I mean, there’s oats. Look! I see one right there.” ha So for that very reason, because I’m a judger of breakfast cookies, we are going to call these breakfast “bites.” Mmmk?
These are not overly sweet. And while they aren’t packed with protein or anything like that, for a little “cookie,” these babies are really healthy. I love the spice that the nutmeg and the cloves gives, and while the flavor definitely has a fall feel, these would be great anytime of year.
I use coconut in these breakfast bites 3 ways. Coconut oil, coconut sugar, and the obvious, shredded coconut. Even so, they are not annoyingly coconutty. If you’re allergic to coconut, I would stay away. If you just don’t like coconut, oh just give them a try. I started using coconut sugar in place of brown sugar in some baking recipes because a Nutritional Therapy Practitioner pal of mind (hi Jamie!) suggested it.
Also, for the dried fruit, I used some no sugar added dried cranberries, but raisins or dates would work great also. I just love the tartness that cranberries add. Ooo tart cherries would be great too! Also, if you don’t have coconut oil, just go ahead and use canola or another mild-flavored cooking oil.
- 3/4 C oat flour*, store bought or make your own, or whole wheat flour
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ground cloves
- 1/4 C melted coconut oil (canola will also work)
- 1/3 C coconut sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 C grated carrots
- 1/2 C shredded coconut, unsweetened
- 1 1/2 C rolled oats
- 1/4 C dried cranberries or other dried fruit
- *If you don't have oat flour, simply pulverize oats in food processor to achieve flour like consistency.
- Preheat oven to 350° and line large baking sheet with parchment paper.
- In a medium bowl, stir together oat four, baking soda, cinnamon, nutmeg and cloves.
- In a large bowl, combine oil, sugar, egg, and vanilla until well incorporated. Add in oat flour mixture. Fold in grated carrots and shredded coconut. Fold in rolled oats and dried cranberries until just combined.
- Use about 1 tablespoon full of batter to make each "bite." Place bites on baking sheet.
- Bake for 8-10 minutes, until the edges are golden brown. Remove baking sheet from oven and allow to cool for several minutes before moving bites to wire rack to finish cooling.
Coconut Carrot Breatfast Bites adapted from myfitnesspal.com blog