With these carrot cake breakfast cookies, my goal was to craft a (healthy) cookie that could double as a convenient grab-and-go breakfast choice capable of satisfying and sustaining you until lunchtime. So, even though these cookies may appear substantial in size, they were specifically designed to replace an entire bowl of oatmeal. When you break it down, these cookies provide a perfectly balanced breakfast.
Based on this recipe, 1 serving of carrot cake breakfast cookies consists of 1/3 cup rolled oats, 2.5 tbsp. walnuts, 2.5 tbsp. shredded carrot, 1.5 tbsp. raisins, 1.5 tbsp. apple sauce, 1 tsp. coconut oil or butter, and 1 tsp. maple syrup. These quantities are entirely reasonable in my estimation. Therefore, on a per-serving basis, these carrot cake breakfast cookies constitute an exceptionally well-balanced meal composed of whole foods, naturally sweetened to deliver a delectable, soft, and crunchy on-the-go breakfast.
Carrot Cake Breakfast Cookies
These oatmeal breakfast cookies, infused with rolled oats, walnuts, cinnamon, carrots, and raisins, evoke the flavors of a classic carrot cake.
Ingredients
- 3/4 cup rolled oats
- 1 1/4 cup oat flour*
- 1 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup shredded carrots (about 2 large carrots)
- 1/4 cup coconut oil or butter, melted
- 1/2 cup unsweetened apple sauce
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1/2 cup raisins
Instructions
- Preheat your oven to 375°F.
- In a spacious bowl, combine all dry ingredients: oats, oat flour, walnuts, baking powder, salt, cinnamon, ginger, and nutmeg.
- Peel and shred carrots to yield 1 cup of densely packed shredded carrots, typically 2 large or 3-4 small carrots. Set aside.
- In a separate small bowl, blend the wet ingredients (except for maple syrup): melted coconut oil or butter, vanilla extract, and apple sauce. Mix thoroughly.
- Incorporate the shredded carrots into the dry ingredients, stir to combine, then add the mixture of wet ingredients, and stir until everything is thoroughly integrated.
- Once well mixed, drizzle in the maple syrup to bind the dough and achieve a slightly sticky consistency.
- Add the dried raisins and stir to ensure even distribution.
- Utilize a 1/2 cup measuring cup to shape the cookies into substantial patty-like forms. The breakfast cookies should be sizeable enough to yield 6 substantial cookies.
- Place the cookies on a baking sheet lined with parchment paper, and transfer to the preheated oven for a 25-minute bake.
- Once cooked, remove from the oven and allow them to cool. These breakfast cookies can be enjoyed immediately, stored in an airtight container for up to 4-5 days, or frozen for future use.
- Savor the deliciousness!
Notes
*You can create oat flour by simply blending rolled oats in a food processor or blender until a flour-like consistency is achieved.
Nutrition
- Serving Size: 1 cookie
- Calories: 357 calories
- Sugar: 4 grams
- Fat: 24 grams
- Carbohydrates: 29 grams
- Fiber: 5 grams
- Protein: 8 grams
