Birthdays at our house typically include some kind of cake requested by the birthday boy or girl.  Grandma Rosie always bakes a carrot cake for Dave’s birthday  – and I make a variety of cakes for other birthdays.   But carrot cake is a family favorite for sure.  When I saw a reference to carrot cake cookies for breakfast from a favorite blogger, I decided I needed to try it!  I have now made double batches twice this summer and can say that they are delicious and filling – and worth making. They freeze very well and would be great year round.

The first time I made these, I used oats that I had on hand that are not quick cooking.  I found that I needed to add water to the dough so that the oats were softened – or melted into the dough better.  When I found quick cooking steel cut oats, that are smaller, but still have a crunch, I was very happy.  I actually think that a combination of both – or steel cut and a quick cooking oat might be best.  But, it’s really not difficult to add 2-3 TBS more water to the dough if you use regular oats.

 

The recipe is quite simple.  Blending dry ingredients together first and in one bowl is important so that flour, spices and leavening agents will be mixed evenly into the wet mixture.

As with most cookies, I do believe making the dough and letting it sit in the refrigerator for flavors to blend and the fat to solidfy is always a good idea.  The coconut oil will solidify pretty quickly if other wet ingredients are cool – or chilled.  So, this is not as critical in this recipe.  I do not see any benefit in using light raisins in this recipe – I like the color contrast with the dark raisins.  Chopped dates, cranberries or dried cherries could also easily be substituted for the raisins.  I also like the addition of unsweetened chopped coconut.  It adds nice texture and flavor.

 

The dough should be pretty wet – as the oats will pull moisture out when baking.  Don’t worry if its pretty wet when you put them on the baking sheet, tnhey will set up fine..  I do think you need a good silpat or non stick surface.  Parchment would be a good alternative, and I would recommend a little bit of Pam or non stick oil spray onto the parchment.  I used an ice cream scoop to gather the doug, then lightly pressed down on them to flatten before baking.  These will not spread too much.

 

The finished cookie will be lightly browned around the edges – but fairly soft in the middle.  I like to let them cool on the baking sheet for about 5 minutes so they continue cooking in the middle just a bit. These will be good for several days, I think refrigeraton helps keep them fresh.  If you want to freeze some, they will be good for a few months in the freezer.  Just defrost overnight and enjoy for breakfast, or, snacks, or dessert!!