Carrot Cake Breakfast Cookies Recipe

Ingredients:

Dry Ingredients:

  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup whole wheat flour (or all-purpose flour)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1/2 cup unsweetened applesauce
  • 1/4 cup honey or maple syrup
  • 1/4 cup melted coconut oil or unsalted butter (melted and slightly cooled)
  • 1 large egg
  • 1 teaspoon vanilla extract

Mix-Ins:

  • 1 cup finely grated carrots (about 2 medium carrots)
  • 1/2 cup chopped nuts (walnuts or pecans are classic)
  • 1/4 cup raisins (or other dried fruit like cranberries)
  • 1/4 cup unsweetened shredded coconut (optional)

Optional Cream Cheese Topping:

  • 4 ounces cream cheese, softened
  • 2 tablespoons maple syrup or honey
  • 1/4 teaspoon vanilla extract

Instructions:

  • Prep: Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper or silicone baking mats.
  • Mix Dry Ingredients: In a large bowl, whisk together oats, flour, baking powder, cinnamon, nutmeg, ginger (if using), and salt.
  • Mix Wet Ingredients: In a separate bowl, whisk together applesauce, honey (or maple syrup), melted coconut oil (or butter), egg, and vanilla extract.
  • Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix.
  • Fold in Mix-Ins: Gently fold in grated carrots, nuts, raisins, and coconut (if using).
  • Scoop & Bake: Use a cookie scoop or a 1/4 cup measure to drop mounds of dough onto the prepared baking sheets. Leave space between cookies for spreading. Gently flatten cookies slightly with the palm of your hand. Bake for 12-15 minutes, or until golden brown and slightly firm at the edges.
  • Cool: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  • Optional Topping: While cookies cool, beat together softened cream cheese, maple syrup (or honey), and vanilla. Once cookies are fully cooled, spread a dollop of cream cheese topping on each.

Customization Notes:

  • Vegan Option: Substitute a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for the egg, and use maple syrup instead of honey.
  • Spice Variation: Adjust spices to your liking. For more warmth, add a pinch of allspice or cloves.
  • Make Ahead: The dough can be made ahead of time and kept covered in the refrigerator for a day or two.

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