With Easter right around the corner, it's the season to enjoy all things carrot cake. While eating traditional carrot cake every day might not be the healthiest option, adding one or two of our Carrot Cake Breakfast Cookies might be!
These lightly sweet and nourishing breakfast cookies are the perfect way to enjoy your favorite seasonal flavor without all the extra calories and heaviness. Plus, you can whip up a batch and enjoy them as a quick grab-n-go snack or breakfast add-on all week long.
If you love carrot cake as much as I do, you have to make our Carrot Cake Oatmeal Bake – this recipe is a classic around here and has been one of our most-loved recipes to date.
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“FHM Carrot Cake Breakfast Cookies”
Carrot Cake Breakfast Cookies
A playful twist on a classic dessert, our Carrot Cake Breakfast Cookies are a touch of fun to your morning routine. Packed with wholesome ingredients and bursting with the flavors of carrot cake, these cookies are a delicious and convenient addition to any breakfast spread!
Equipment
- 2 Mixing bowls
- 1 whisk
- Measuring cups and spoons
- Grater (for carrots)
- 1 Large baking sheet
- 1 Cookie scoop
- 1 Spatula
- 1 Wire cooling rack
Ingredients
- 1 cup Quick-cooking oats
- 1 cup White whole wheat flour
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- 1/2 tsp Fine sea salt
- 1/4 tsp Ground ginger
- 1 1/2 cups Peeled carrots, grated
- 1/2 cup Pecans or walnuts, roughly chopped
- 1/4 cup Golden raisins
- 1/2 cup Sugar-free maple syrup
- 1/2 cup Melted coconut oil
Instructions
- Begin by preheating your oven to 375°F and lining a baking sheet with parchment paper or a silicone baking sheet.
- In a large mixing bowl, combine oats, flour, baking powder, cinnamon, salt, and ginger, whisking them together until well blended.
- Add carrots, pecans, and raisins, stirring to incorporate.
- In a separate medium bowl, whisk together sugar free maple syrup and coconut oil until thoroughly combined.
- Pour the liquid mixture into the dry ingredients and stir until just combined, even if the dough seems wet.
- Using a 1/4-cup scoop, drop portions of dough onto the prepared baking sheet, leaving space between each cookies. Gently flatten each cookie to about 3/4 inch thick using the palm of your hand.
- Bake for about 15 minutes or until the cookies are golden and firm around the edges.
- Once baked, let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely. Enjoy!
Notes
Feel free to customize the mix-ins according to your preferences; for example, you can substitute pecans with walnuts or omit the raisins if desired.
These breakfast cookies can be stored covered at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Nutrition
Calories: 193kcalCarbohydrates: 17gProtein: 3.5gFat: 13g
Tried this recipe?Let us know how it was!
