raw carrot cake breakfast cookies

raw carrot cake breakfast cookies

COOKIES FOR BREAKFAST. THIS IS NOT A DRILL.
COOKIES.
FOR BREAKFAST.

I should take it down a notch but I really can’t because I really am this jazzed about it.

raw, carrot cake-y, a little sweet, and a whole lotta good. these breakfast cookies are an amalgamation of my desire to make protein balls gigantic and my secret plot to shove vegetables into everything. carrots for breakfast, cookies for breakfast, and they happen to be vegan. everybody wins.

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raw carrot cake breakfast cookies
makes 7 cookies
prep time: 10 minutes
cook time: 1 hour, for chilling

3/4c pecans
1/2c pumpkin seeds (I like raw for this)
1/2c flax meal
1/2c unsweetened coconut flakes
2 big carrots, grated
3/4c almond or cashew butter
3tbsp coconut oil, soft but not melted
2tbsp maple syrup
4 dates
1tsp cinnamon
1tsp ground ginger
1/2tsp cardamom
1/2tsp allspice
1/4tsp sea salt

pulse everything in a food processor until a dough forms (this may take a minute or two.) then, roll into hockey puck-sized balls and press to flatten them. once they’re flattened a little, I like to keep rolling in circles until they’re round and even.

place cookies on a parchment-lined plate. drizzle with extra nut butter, and top with grated carrots and coconut if you want them to be extra cute.

chill in the fridge for at least 1 hour.