Carrot Cake Breakfast Cookies

Name: Carrot Cake Breakfast Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18 serving
Ingredients: 1 cup old-fashioned rolled oats; 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 carrots; 1 cup raw pecans or walnuts; ¼ cup raisins; ½ cup honey; ½ cup melted coconut oil

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4.4

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
18
Calories
181 kcal
Course
Breakfast
Cuisine
American

Carrot Cake Breakfast Cookies

Odette Barnes

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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.

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Ingredients

Servings

1 cup old-fashioned rolled oats or quick-cooking oats
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 carrots
1 cup raw pecans or walnuts roughly chopped
¼ cup raisins
½ cup honey or maple syrup
½ cup melted coconut oil

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Instructions

Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper.
In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend.
Add the carrots, pecans, and raisins and stir to combine.
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.
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. Use the palm of your hand to gently flatten each cookie to about ¾-inch thick.
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 (otherwise, the bottoms can brown too much).
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.

Notes

Recipe republished from Love Real Food with permission.

Nutrition Information

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Serving 1cookie Calories 181kcal (9%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 6g (30%) Sodium 95mg (4%) Fiber 3g (12%) Sugar 7g (14%)