Cookies aren’t just for dessert. Deep down we all know this, but sometimes it takes a cookie dough loaded with fiber and protein to remind us of this fact.
Free the cookie! Invite it to breakfast! These gently sweet, soft and chewy cookies are satisfying breakfast fare and perfect for busy mornings. They are vegetarian and dairy free, protein rich and full of fiber and best of all—they are made from real ingredients and taste great. Serve them at room temperature or warmed in the toaster oven. If serving warm, try spreading these with cream cheese just before serving. It’s melty, creamy and just a little bit indulgent. These are great prepped the night before and baked in the morning. 
- Total Time: 30 minutes
- Yield: 12 cookies 1x
Description
These Carrot, Date, and Almond Breakfast Cookies are a nutritious and delicious way to start your day, packed with fiber and protein to keep you satisfied.
Ingredients
- ½ cup plus 2 tablespoons mild olive oil
- 2 tablespoons toasted sesame oil
- ¾ cup 158 grams dark brown sugar
- 1 egg
- 1 tablespoon 16 grams vanilla bean paste
- 1 1-inch piece fresh ginger, peeled and finely grated
- 1½ cups 195 grams unbleached, all-purpose flour
- 1½ cups 120 grams old-fashioned oats
- ½ teaspoon 3 grams baking soda
- 1½ teaspoons 8 grams baking powder
- ¾ teaspoon 3 grams kosher salt
- 2 teaspoons 5 grams roasted ground cinnamon
- ½ teaspoon 1 gram toasted ground cardamom
- 4 medium carrots or 9½ ounces baby carrots (peeled and finely grated (about 2 cups))
- 1 cup 172 grams roughly chopped pitted dates
- ½ cup 60 grams toasted almonds, roughly chopped
- 1½ cup 68 grams toasted sesame seeds
Instructions
- In a large bowl, combine the oils and brown sugar and whisk until completely combined. Add the egg, vanilla bean paste, and ginger and stir well.
- In a separate bowl, combine the flour, oats, baking soda, baking powder, salt, cinnamon and cardamom and mix well. Add the carrots, dates, toasted almonds, and sesame seeds and mix well.
- Add the flour mixture to the sugar mixture and mix just until combined. Cover and refrigerate for about 1 hour, until fully chilled.
- When you are ready to bake, preheat the oven to 375°F. Line 3 rimmed baking sheets with parchment paper or Silpats. With damp hands, shape about 2 tablespoons of the dough into a ball and place it on one of the prepared baking sheets (see Kitchen TIps). Repeat with the remaining dough, leaving about 1½ inches between the cookies. (You’ll have 12 cookies per sheet.) With damp fingers, press each ball to a thickness of about ½ inch (they will be about 1¾ inches in diameter.
- Bake 2 trays at a time for 10 to 12 minutes or until the cookies are a light golden brown at the edges. Cool on the baking sheets for 1 to 2 minutes; then transfer to cooling racks and let cool completely. These cookies will keep for one week. In a pinch, they can can also be individually wrapped (tightly, please) and frozen for up to a month, and reheated before serving.
Notes
Serve these cookies warm with a spread of cream cheese for an indulgent treat. They can be prepared the night before and baked fresh in the morning. Store in an airtight container for up to 3 days. To enhance the flavor, consider toasting the almonds before adding them to the dough.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12
- Sodium: 150
- Fat: 9
- Carbohydrates: 22
- Fiber: 2
- Protein: 3
- Cholesterol: 15
Frequently Asked Questions
Can I use a different nut instead of almonds in the cookies?
Yes, you can substitute almonds with walnuts, pecans, or any other nut of your choice. Just keep in mind that different nuts may slightly alter the flavor and texture.
What is the best way to store leftover cookies?
Store the cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage, and they can be warmed in the toaster oven before serving.
How do I ensure the dates are well incorporated into the dough?
Chop the dates into small pieces before adding them to the dough to help them distribute evenly throughout the cookies.
