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Carrot Cake Breakfast Cookies
What’s better than carrot cake? Carrot cake for breakfast, of course! These Carrot Cake Breakfast Cookies are a delicious wholesome cookie made with whole grains, healthy fats, packed with fiber and are naturally sweetened. They are the healthy, make-ahead breakfast that you’ve been looking for! Soft and deliciously-sweet, they will be your favourite breakfast-to-go for the entire family!
What You Need:
These Carrot Cake Breakfast Cookies are made with a variety of healthy, wholesome ingredients that make up a balanced meal with whole grains, healthy fat and fiber. Here’s what you will need:
- Old-Fashioned Rolled Oats. Old-fashioned or Quick oats both will work in this recipe. Oats will keep the cookies together and provides a extra healthy touch as a source of fiber.
- Whole Wheat Flour. Whole wheat flour was chosen for the extra nutrition that is much needed in the morning! Whole wheat flour has added fibre, protein and vitamins and minerals. If you only have all-purpose flour at home, feel free to use that instead.
- Baking Powder. Baking powder is needed to help the cookies rise.
- Spices. Ground Cinnamon, ground ginger and sea salt make up the warm and comforting flavours of carrot cake.
- Carrots. You can’t have carrot cake without carrots! Either hand-grate the carrots yourself or buy pre-shredded carrots.
- Raw Nuts. Pecans and walnuts are both used in this recipe. They add a crunch, flavour and a touch of protein and healthy fats.
- Golden Raisins. Carrot cake is not the same without raisins. They balance out the crunch from the walnuts and pecans with a soft, sweet chewiness.
- Maple Syrup. A natural sweetener that goes so well with the flavours of carrot cake. Substitute with honey, if you prefer.
- Coconut Oil. A substitute for butter coconut oil keeps the cookies moist and adds extra flavour.
How To Make Carrot Cake Breakfast Cookies
Don’t let the name fool you, these breakfast cookies are just as easy to make as any other cookie. Just a lot of mixing and baking and voila you have carrot cake breakfast cookies!
To start, preheat the oven to 350°F and line a large baking sheet with parchment paper.
In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend. Then, add the carrots, pecans, walnuts, and raisins and stir to combine.
In a second bowl, combine the maple syrup and coconut oil. Whisk until blended. Next, add the wet mixture into the flour mixture and stir until just combined.
Using your hands or a large spoon, drop 1/4 cup scoops of dough onto the prepared baking sheet, leaving several inches of space around each one. Use the palm of your hand to gently flatten.
Finally, 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. Enjoy!
Variations
Gluten-Free. substitute oat flour for the wheat flour. Just be sure that the oat flour is certified gluten-free.
Nut-Free. If you are allergic to nuts or just prefer the cookies without nuts, replace the pecans and walnuts with pumpkin seeds.
Don’t like raisins? Try substituting other dried fruit like dried cranberries or dates. You can also simply leave them out if you prefer.
Switch-up the sweetener. You can substitute honey or molasses for the maple syrup.
Don’t have coconut oil? Substitute another oil like avocado, olive or vegetable oil or you can even use melted butter instead.
Sweet-tooth? If you have a sweet tooth, drizzle some icing sugar or even a cream cheese frosting on top.
Storing Tips
Store the leftovers, covered, at room temperature for up to 2 days, in the fridge for up to 5 days or in the freezer for up to 3 months.
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