Carrot Cake Breakfast Cookies Recipes

Eat cookies for breakfast with this simple recipe for carrot cake breakfast cookies! Loaded with whole grain oats, carrots and nuts for a filling and hearty on-the-go breakfast option. 

–   ▢  1 cup old-fashioned rolled oats, or quick-cooking oat – ▢1 cup white whole wheat flour or regular whole wheat flour – ▢1 teaspoon baking powder – ▢1 teaspoon ground cinnamon – ▢½ teaspoon fine sea salt – ▢¼ teaspoon ground ginger – ▢1 ½ cups peeled grated carrot – ▢1 cup raw pecans or walnuts, roughly chopped – ▢¼ cup raisin – ▢½ cup honey, or maple syrup – ▢½ cup melted coconut oil

Ingredient

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Step 1

Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper.

Direction

Wavy Line
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Step 2

In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend. 

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Step 3

Add the carrots, pecans, and raisins and stir to combine. 

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Step 4

In a medium bowl, combine the honey and coconut oil. Whisk until blended. Pour the liquid mixture into the flour mixture and stir until just combined. The dough might be rather wet, but don’t worry. 

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Step 5

Drop ¼-cup scoops of dough (an ice cream scoop with a wire scraper is perfect for this) onto the prepared baking sheet, leaving several inches of space around each one.  

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Step 6

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,  

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Step 7

Then carefully transfer the cookies to the rack to cool completely (otherwise, the bottoms can brown too much). 

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Step 8

 Leftover breakfast cookies will keep, covered, at room temperature for up to 2 days, in the refrigerator for up to 5 days, and in the freezer for up to 3 months.

Also See

Easy Black Bean Dip Recipes