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–+ servings

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!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 193 kcal

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
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