Carrot Cake Breakfast Cookies #BrunchWeek

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 10th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everyone this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.

Check out all the amazing recipes today:

Brunch Beverages:

• Mother’s Tea from The Vintage Cook
• Strawberry-Rhubarb Shrub from Healthy.Delicious.
• Smoky Chipotle Bloody Mary from Sarcastic Cooking
• Elderberry Whiskey Peach Smash from {i love} my disorganized life
• Moscato Mojitos from Real Housemoms

Brunch Eggs:

• Duck Hash from The Girl In The Little Red Kitchen
• Cracked Crab Artichoke Benedict from Culinary Adventures with Camilla
• Pancetta and Veggie Breakfast Skillet from Eat Your Heart Out
• The Mess from Quarter Life (Crisis) Cuisine

Brunch Mains:

• Spinach, Apple & Chicken Salad from White Lights on Wednesday

Brunch Breads:

• French Toast Bake with Peaches and Almond Streusel from Food Faith Fitness
• Mini Carrot Cake Pancake Stacks from Neighborfood
• Carrot Cake Breakfast Cookies from The Spiffy Cookie
• Peanut Butter and Jelly Baked Oatmeal from Take A Bite Out of Boca
• Croque Madame Waffle from Hip Foodie Mom
• Vanilla Chai Quick Bread from Savvy Eats
• Blueberry Coffee Cake from My Catholic Kitchen
• DIY Instant Oatmeal Bar from The Kitchen Prep

Brunch Fruit and Sides:

• Lemon Blueberry Parfait from Love and Confections
• Berry Mint Salad from Cooking In Stilettos

Brunch Desserts:

• Chocolate Hazelnut Linzer Cookies from Hungry Couple
• Lemon Curd Mousse Sugar Cookie Cups from Chelsea’s Messy Apron
• Cinnamon Coffee Cake from Jen’s Favorite Cookies

Cookies for breakfast are even more acceptable when it’s cookies for brunch! These cookies were inspired by the “vegetable dessert” lovingly known as carrot cake. At first, it took a lot of restraint to not top these off with cream cheese icing, just like it’s dessert-cousin. In an effort to keep these breakfast cookies more breakfasty and less desserty, I topped half of them with shredded coconut (half without for the coconut haters). This small addition made all the difference, adding just the right amount of sweetness without being overbearing. And now you can start your day with cookies (without the guilt and/or judging eyes).

Today may be my final #BrunchWeek recipe post, but there are still two more days until the finale. There are a lot of great prizes which you should not miss out on, so be sure to enter using the Rafflecopter widget at the end of this or any of my posts this week. Learn more about the specific items up for grabs HERE.

One year ago: Mini Greek-Style Meatloaves

Two years ago: Homemade Imo’s Pizza

Three years ago: Avocado Fries

CARROT CAKE BREAKFAST COOKIES

Makes 1 dozen

Ingredients:

1-1/2 cups Bob’s Red Mill whole wheat pastry flour

1 cup Bob’s Red Mill old-fashioned oats

2 Tbsp Bob’s Red Mill wheat germ (or ground flaxseed)

1 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1 egg

1/4 cup loosely packed Dixie Crystals light brown sugar

1 medium ripe banana, mashed (about 1/2 cup)

2 tsp vanilla extract

3 Tbsp plain or vanilla Greek yogurt

1-1/2 Tbsp honey

1 cup shredded Grimmway Farms baby carrots

1/2 cup chopped walnuts (or raisins)

Shredded coconut, optional

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In a medium bowl, whisk together the flour, oats, wheat germ, baking soda, salt, and cinnamon.
3. In a large bowl, beat egg and sugar together until smooth. Add in mashed banana, vanilla, Greek yogurt and honey and mix until combined and somewhat smooth.
4. Gradually add in dry ingredients, mixing gently with a large spoon until the batter has come together. Stir in carrots and walnuts until distributed.
5. Using a 1/4 cup measure, an ice cream scoop, or even a large spoon, drop dollops of batter onto prepared baking sheet, placing them about 2 inches apart. Sprinkle with coconut, if using.
6. Bake for 10-12 minutes, or until set and lightly golden around the edges.

Source: Adapted from How Sweet It Is.

Terms & Conditions:
Mandatory Entry: Leave a comment with What is your favorite Brunch dish?
Many more ways to enter in the Rafflecopter widget, below.

This giveaway is open to residents of the United States only, age 18 & older. The #Brunchweek 2014 giveaway runs from Monday, May 5, 2014 7:00a EDT through Saturday May 10, 2014 at 11:59p EDT. Winners will be randomly chosen and announced on May 11th. Winners will also be contacted by email and will have 48 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.
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Disclosure: California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge.  I have received product related to these brands to use for #Brunchweek. All opinions stated are my own.