I go through so many different breakfast routines from packaged breakfast bars, fruit, yogurt and nuts, blah blah, round and round I go. It was my mom who suggested we revisit a recipe we used to make when we were younger that definitely made me want to switch things up for an easy, pretty healthy, ready-to-go breakfast treat.

From what we can remember, this recipe dates back years from my mom’s cousin, Julie. When she brought it up, I immediately remembered them and eating them often growing up.

What I love most about these cookies is that they are packed with all the good things to kickstart your day– yes, including carrots. We also amped them up with nuts, dried coconut, dried cranberries and cut out some sugar.

Soft, chewy and the right amount of dense, you truly only need one with some coffee for a yummy way to start the day!

These did get eaten pretttty quickly in our house, so I recommend doubling or tripling the recipe to get the most out of them with a busy house!

Special thanks to Julie Fritz-Doyle, now owner and bakery boss lady behind the Beatnik Sweet Eats food truck, for this long standing staple we’re still enjoying!

//TMI

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