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
Scale
- 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