Kathryne Taylor of Cookie and Kate, plus a Recipe for Breakfast Cookies

cookie and kate carrot breakfast cookie easy

I have been mainly vegetarian since age 12, and vegetables and fruits are favorites for my husband and toddler too. I’m always looking for new ways to prepare things, and a few years ago stumbled across Kathryne’s blog, Cookie and Kate. Once we tried her recipe for Deb’s kale salad, we were hooked! (Lots of options — the tahini maple dressing on #2 is also especially amazing.) Now there are a bunch of her recipes on rotation in our kitchen, and with her first cookbook, Love Real Food, just hitting bookstore shelves, we are excited to have a whole new batch of recipes to try. We spoke with Kathryne about cooking, blogging, and a favorite dish for a picnic. Plus, she is sharing a new recipe for  a breakfast cookie with our readers!

When did you know that you wanted to develop recipes and work with food, and what inspired you to start blogging?

I actually started blogging before I knew that I wanted to develop recipes. Cookie and Kate began as a creative outlet, and I struggled for a while to find a focus that would keep people coming back for more. Finally, I shared a recipe, and I realized that I could wrap stories and photos around recipes. I was hooked.

With the start of summer, we are looking forward to lots of backyard parties and picnics in the park. What is one of your favorite recipes to bring to a party or a picnic?

This bean salad is my go-to! It’s so fresh and simple to make. Plus, it’s hearty enough that it will tide me over if it turns out to be the only vegetarian option at the party.

One of the things I love most about your blog is the “what to cook this month” series. Fruits and vegetables are at their best when they are in peak season, and I love looking forward to what will show up at the farmers’ market or store shelves next. What are you most looking forward to rediscovering at the market this summer?

Summer tomatoes, for sure! I feel tomato-deprived most of the year, since out-of-season tomatoes just aren’t worth eating. I try to get my fill in the summer.

After finishing this book (what a huge accomplishment!) we can imagine that you are in need of a little relaxation. What is your favorite way to spend a day off?

I’m dying for a vacation! My ideal day off would start with yoga and a long walk with Cookie, then I’d meet up with friends for food and drinks.

Thanks, Kathryne, and congrats!

We have already tried a few of the recipes from the book, and they have been great. Kathryne has shared her recipe for carrot breakfast cookies with us below — let us know how you like them!

Carrot Cake Breakfast Cookies

Breakfast cookies! Why not? These large breakfast cookies taste like carrot cake and are as hearty as a bran muffin. They include lots of nuts to stick with you for several hours. I prefer quick-cooking oats here because they disappear into the rest of the batter, but offer all of the same health benefits as old-fashioned oats. Cookie loves it when I make these cookies because she gets to eat some of the carrot scraps. I’m convinced that she can hear the vegetable peeler as it cuts through the air on the way toward a carrot. She comes running!

Makes 10 large cookies

1 cup quick-cooking oats
1 cup white whole wheat flour or regular whole wheat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon fine sea salt
¼ teaspoon ground ginger
1 ½ cups peeled grated carrots (about 1⁄2 pound)
1 cup roughly chopped raw pecans or walnuts
¼ cup raisins, preferably golden
½ cup honey or maple syrup
½ cup melted coconut oil

1. Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper.
2. In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend. Add the carrots, pecans, and raisins and stir to combine.
3. In a medium bowl, combine the honey and coconut oil. Whisk until blended. Pour the liquid mixture into the flour mixture and stir just until combined. The dough might be rather wet, but don’t worry.
4. Drop ¼-cup scoops of dough (an ice cream scoop with a wire scraper is perfect for this) onto the prepared baking sheet, leaving several inches of space around each one. Use the palm of your hand to gently flatten each cookie to about 3⁄4 inch thick.
5. Bake until the cookies are golden and firm around the edges, 15 to 17 minutes. Cool the cookies on the baking sheet on a cooling rack for 10 minutes, then carefully transfer the cookies to the rack to cool completely (otherwise, the bottoms can brown too much). Leftover breakfast cookies will keep, covered, at room temperature for up to 2 days, in the refrigerator for up to 5 days, and in the freezer for up to 3 months.

For more recipe ideas, check out the blog Cookie and Kate, and find Kathryne’s book Love Real Food on Amazon or other booksellers. See more from Kathryne at her website Cookie and Kate, or follow her on InstagramTwitterFacebook, or Pinterest.

Recipe and image courtesy of Kathryne Taylor.

  1. JC says:

    I love her recipes and also enjoy the “what to make this month” posts!

  2. Kate says:

    Thank you so much for this feature, Laura and Nicole! I really appreciate it. :)

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