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Scrumptious vegan carrot cake breakfast cookies made with chickpea flour and baked in a muffin tin! They are grain-free, gluten-free, oil-free, nut-free and only 95 calories apiece. YUM!
Whole Food Plant Based Breakfast Cookies
Oh, the eating mandates:
- Eat breakfast.
- More vegetables, too.
- Don’t forget about protein, you need more.
- Heaps more fiber, too.
- Cut back on your sugar intake.
- Add omega fatty acids to your diet.
Good grief! It can be overwhelming. Even more so if you need to be out of the front door by 7 am.
I’m here to help. Specifically, with my Vegan Carrot Cake Breakfast Cookies, made with chickpea flour and baked in a muffin tin. Eat one, or two, and check off all of the items on the above list.
Most of all, these muffin tin cookies satisfy the most important breakfast mandate: delicious.
Vegan Breakfast Cookies with Minimal Sugar & No Oil
In addition to being grain-free, gluten-free and vegan, these moist, perfectly sweet treats are also oil-free and nut-free The key is the combination of lots of carrots, unsweetened applesauce, and flaxseed meal.
I added a small amount of raisins, too; I like to chop them up before adding, which allows me to use a small amount while still delivering the sweet bits throughout. You can use any other dried fruit in their place, or leave them out entirely.
I added a sprinkle of hemp hearts (only about a teaspoon total; it doesn’t take much) for a touch of crunch and added beauty; add them or leave them out as you like!
Decadent, frugal, portable, packed with power, this just may be the carrot cake of your power hungry dreams.
Happy baking!
More Vegan & Gluten-Free Breakfast Cookies:
- Healthy Mocha Almond Breakfast Cookies
- Grain-Free Granola Breakfast Cookies
- Zucchini Bread Breakfast Cookies
- Coconut Flour & Lentil Breakfast Cookies
- Banana Blueberry Breakfast Cookies
- Healthy Chocolate Raisin Breakfast Cookies
- Chickpea Flour Breakfast Cookies
Vegan Carrot Cake Breakfast Cookies {grain-free, oil-free}
Ingredients
- 1/3 cup chickpea flour
- 1/3 cup ground flaxseed meal
- 1 teaspoon pumpkin pie spice, or cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup unsweetened applesauce
- 2 tablespoons coconut sugar or packed brown sugar
- 1 teaspoon vanilla
- 1 cup shredded carrots, about 2 medium
- 2 tablespoons raisins, chopped
- Optional: 1-2 teaspoons hemp hearts or seeds of choice
Instructions
- Preheat oven to 350F (180C). Grease or spray 6 cups of a standard size muffin tin.
- In a medium bowl whisk together the chickpea flour, flaxseed meal, spice, baking powder and salt. Add the applesauce, sugar and vanilla, stirring until well-blended. Stir in the carrots and raisins until combined.
- Divide the batter evenly between the prepared cups, smoothing tops, If desired, sprinkle with hemp hearts.
- Bake in the preheated oven for 19 to 23 minutes until centers are springy and just set. Cool on wire rack in tin for 15 minutes. Remove from tin and serve warm or cool completely.
Hello camellia
What can I substitute the applesauce with please
Many thanks
Hi Hardeep,
You could use another fruit puree (not too thick, since applesauce is not very thick), or possibly a puree vegetable (one with a mild flavor, such as squash). For this particular recipe, I am thinking you could also add another 1/4 cup of shredded carrots + 1/4 cup nondairy milk, or water. I hope that helps! 🙂
Hi there 🙂 Would love to make these!! They look wonderful! If I do not have chickpea flour, could I sub additional flax, chia seeds, or almond flour? Please let me know what you think! Thank you kindly!!
Hi Mary Kate,
I think it might work with almond flour. I would love to know how it goes!
I just discovered your recipes today and am so excited to be able to eat fun foods on my very restricted diet. Is there a good substitute for the applesauce in this recipe? And if I don’t have chickpea flour, would a G/F flour work instead (like King Arthur 1-to-1)?
Thanks for the chance to bake again! And just in time for Thanksgiving.
Thank you so much.
Hi Kathy, welcome! You could use mashed banana instead of applesauce, or perhaps mashed sweet potato or pumpkin puree. I am not sure about subbing the chickpea flour for another flour. It is hard to predict how that would turn out. The only way to know is to experiment–perhaps make a half batch to see how it turns out? Cheers.
not a fan of carrots do you think apples would work instead?
Hi Jennifer! Yes, definitely! Especially a firm, tart apple, like a Granny Smith.
Outstanding!!!
I love these carrot muffins. Have been making it every week but I want to eat less flax seed after realising I have an intolerance to it. Instead of flax seed can I replace with chia seed? Thanks
Yes! Whole or ground chia 🙂
I’ve made your chickpea flour sandwich bread bunches of time (it’s a fav) and was looking for moe ways to use chickpea flour. Tried these and love them! Never would have thought of something sweet with chickpea flour. I’m convinced!
Such a surprise, these are terrific! So easy and loaded with goodness.Thanks for another great vegan grain-free recipe.
I’ve been making these every week for the last month, they so soooooo good!!
Yum! That sounds like an excellent breakfast plan, Beth! 🙂
These are delicious! Had a craving for muffins, and these fit the bill. I subbed two extra tablespoons applesauce in place of the sugar and they turned out subtly sweet. You can definitely tell there is no sugar added though 🙂 If you’re looking for something genuinely sweet, I would add the sugar. Thanks for tasty, easy recipes!
You are so welcome, T, glad these hit the spot!
I want to make these but don’t have any apple sauce. Can you suggest any substitute ingredient for it?Thanks
Mashed banana or any other mashed/ pureed fruit (from a fresh fruit, no need to cook), Or pumpkin (but I would thin the pumpkin a bit with some water)
These were a huge hit in our home. Thank you for making baking fun again! I replaced the sugar with stevia and they turned out great. Instead of raisins I used dried figs, chopped finely and they were the perfect addition. The muffins didn’t rise much, I’m assuming this may be because of the sugar substitution as it was really the only change. Any suggestions for next time? Baking powder?
Is there something I can use in place of the flax? I’m allergic to it unfortunately, but these look great and I’d love to try them.
Hi Samantha–finely ground chia seeds would work like a charm as a replacement here (fiber + the natural oils). Several people have been mentioning issues with flax, so I will work on providing options in future recipes! Thanks, Samantha 🙂
These look great! I just made Gwyneth Paltrow’s sweet potato muffins (with regular flour) but they called for 1/2 cup of olive oil! so much fat it seems!!! I can’t want to try these power pucks instead.
I hope you enjoy them, Lacey! I just ate another one with morning coffee 🙂