With these carrot cake breakfast cookies, my goal was to create a (healthy) cookie that could serve as a quick and convenient breakfast option capable of keeping you satisfied until lunch. So, even though these cookies may appear large, they are designed to replace a whole bowl of oatmeal. When you break it down, these cookies offer a well-balanced breakfast.
Carrot Cake Breakfast Cookies
Made with rolled oats, walnuts, cinnamon, carrots, and raisins, these oatmeal breakfast cookies taste just like a slice of 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 the oven to 375°F.
- In a large bowl, combine all the dry ingredients: oats, oat flour, walnuts, baking powder, salt, cinnamon, ginger, and nutmeg.
- Peel and shred enough carrots to make 1 cup of tightly packed shredded carrots, typically 2 large carrots or 3-4 small carrots. Set aside.
- In a separate small bowl, mix together the wet ingredients (excluding maple syrup): melted coconut oil or butter, vanilla extract, and apple sauce. Whisk thoroughly.
- Add the shredded carrots to the dry ingredients and stir to combine. Then, incorporate the mixture of wet ingredients and stir until everything is well blended.
- Once thoroughly mixed, drizzle in the maple syrup to bind the dough and create a slightly sticky consistency.
- Add the raisins and stir to ensure even distribution.
- Use a 1/2-cup measuring cup to shape the cookies into substantial patty-like shapes. These breakfast cookies should be sizable, with enough batter to make 6 large cookies.
- Place the cookies on a baking sheet lined with parchment paper and bake in the preheated oven for 25 minutes.
- Once baked, 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.
- Enjoy!
Notes
*You can make 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
