Chewy breakfast cookies

These cookies took a while to perfect, they were either too mushy or too dry and it took a lot of experimenting to get the consistency the way I wanted it to be. I’ve never been a fan of hard cookies, I want my teeth to sink into the cookie when I take a bite. The softer the better and these cookies have that perfect consistency. As autumn is upon us I wanted to make a cookie that goes well with the season and these have just that. There are carrots, oranges, pecans and lots of spices that make it a perfect addition to your morning coffee as the rain is pouring outside. The cookies are a bit like a carrot cake in cookies form and they are also easy to grab for an on the go snack. And the best part? They’re vegan!

The recipe:

Put oven on 180c/160c fan

Time to make: approx. 30 min

Ingredients:

200g spelt wholemeal flour

1tsb baking soda

150g rolled oats

100g pecans

80g dark brown sugar

80ml olive oil

1 large carrot

Juice and zest of 1 large orange

1tsp cinnamon

1/2tsp cardamom

1/2tsp ground cloves

1/2tsp ground ginger

4tbs pure Canadian maple syrup

1tsp pure vanilla extract

A pinch of salt

Start by mixing all the wet ingredients together minus the sugar. Add the orange zest and spices. Mix flour and baking soda together, add the oats, salt and sugar and whisk to make sure there are no lumps. Chop the pecans roughly and add to the flour mixture (if you prefer not to have a crunch in your cookies then chop them in smaller pieces).Grate the carrot and add to the dry mixture. Lastly add the wet ingredients to the dry and mix everything together. It will be a sticky batter. Use a big spoon to scoop out the batter and roll it into a ball, put on a lined baking sheet and press out slightly. Once the baking sheet is full bake for 12 min in the oven. When done let the whole bakng sheet cool on a cooling rack before you take the cookies off as they will still be quite soft and you don’t want them to break. Once the baking sheet is cool use a spatula to transfer the cookies on to the cooling rack. I find that the cookies are best the next day as that’s when the spices really come through but they can be eaten when fresh as well. Store the cookies in an airtight tin container and enjoy over the next few days.

For freshness store the cookies in an airtight tin container.

2 Replies to “Chewy breakfast cookies”

  1. Helen says:

    Looks yum!
    Thanks for the recipe

    Liked by 1 person

  2. Mel says:

    These look delicious!

    Liked by 1 person

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