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!
Carrot Cake Chickpea Flour Cookies, A Perfect Breakfast to Go
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! Eating mandates can be overwhelming, especially when you have to be out of the front door by 7 am.
I’m here to help. With Vegan Carrot Cake Breakfast Cookies, made with chickpea flour and baked in a muffin tin. Eat one, two or three and check off all of the items on the above list!
Most of all, these muffin tin cookies satisfy the most important breakfast checkpoint: 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 (only about a teaspoon total; it doesn’t take much) of hemp hearts 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 to Try:
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
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Vegan Carrot Cake Breakfast Cookies {grain-free, oil-free}
Description
Scrumptious carrot cake breakfast cookies made with chickpea flour and baked in a muffin tin! They are vegan, grain-free, gluten-free, oil-free, nut-free and only 95 calories apiece. YUM!
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. 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.
Notes
Storage: Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. These will keep (for traveling and toting) without refrigeration for about 3 days.
- Category: Portable Power Pucks, dessert, snack, breakfast
Nutrition
- Calories: 95
- Sugar: 8.2 g
- Sodium: 92 mg
- Fat: 2.4 g
- Saturated Fat: 0 g
- Carbohydrates: 15.7 g
- Fiber: 3.7 g
- Protein: 2.7 g
- Cholesterol: 0 mg
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 🙂