Carrot Cake Breakfast Cookies
User Reviews
4.4
Carrot Cake Breakfast Cookies
Description
These Carrot Cake Breakfast Cookies start with a blend of rolled oats, white whole wheat flour, baking powder, cinnamon, salt, and ground ginger to form the dry base. Grated carrots, roughly chopped pecans (or walnuts), and raisins add moisture, crunch, and natural sweetness. Honey and melted coconut oil are whisked together and mixed into the dry ingredients to create a wet batter that may seem wet but holds together when baked.
Shaping the dough into ¼-cup scoops and flattening them ensures even baking to a golden edge and firm texture while preserving softness inside. Cooling fully on racks prevents over-browning on the bottoms. These cookies offer a portable, nutritious breakfast or snack option with a familiar carrot cake flavor profile conveyed without frosting.
They store well, making them practical for prepping ahead or on-the-go needs.
Ingredients
- 1 cup rolled oats or quick-cooking oats, old-fashioned
- 1 cup white whole wheat flour or regular whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt fine sea salt
- ¼ teaspoon ground ginger
- 1 ½ cups carrot peeled, grated
- 1 cup pecans roughly chopped, or walnuts
- ¼ cup raisins
- ½ cup honey or maple syrup
- ½ cup coconut oil melted
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
- Use parchment paper for easier cleanup and to prevent sticking while baking.
- Cool cookies completely on racks to avoid burnt cookie bottoms.
- Pecans can be substituted with walnuts or omitted if preferred.
- Honey may be replaced by maple syrup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 181 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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