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In recent years, breakfast cookies have surged in popularity, becoming a favored choice for those seeking a convenient and nutritious start to their day. These delightful creations are the perfect solution for busy mornings, offering a portable option that doesn't compromise on flavor or health. When you think of breakfast, traditional fare like cereal or toast may come to mind, but the idea of enjoying a cookie first thing in the morning is both innovative and satisfying. Enter the Carrot Cake Breakfast Cookies—a recipe that marries the beloved flavors of carrot cake with the wholesome benefits of breakfast.

Carrot Cake Breakfast Cookies

Start your mornings off right with Carrot Cake Breakfast Cookies! These nutritious and delicious cookies combine the classic flavors of carrot cake with wholesome ingredients, making for a perfect on-the-go breakfast or snack. Packed with rolled oats, grated carrots, and light sweeteners, they offer a balanced start to your day. Customize the recipe to fit your dietary needs and enjoy several delightful serving options. Embrace the joy of homemade goodness with this innovative treat!
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Ingredients
  

1 cup rolled oats

1 cup grated carrots (about 2 medium carrots)

1/2 cup almond flour

1/2 cup whole wheat flour

1/4 cup brown sugar or coconut sugar

1/4 cup maple syrup or honey

1/4 cup unsweetened applesauce

1/4 cup finely chopped walnuts or pecans (optional)

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/4 cup raisins or dried cranberries (optional)

1 teaspoon vanilla extract

Instructions
 

Preheat & Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Combine Dry Ingredients: In a large mixing bowl, combine rolled oats, almond flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir until well mixed.

      Mix Wet Ingredients: In another bowl, mix together the grated carrots, brown sugar, maple syrup, applesauce, and vanilla extract until fully combined.

        Combine Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Stir until just combined. If using, fold in the chopped nuts and raisins.

          Shape Cookies: Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading. Flatten each cookie slightly with the back of the spoon.

            Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges start to turn golden brown.

              Cool: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                Serve & Enjoy: Once cooled, enjoy your Carrot Cake Breakfast Cookies with a cup of coffee or tea, or pack them for a nutritious on-the-go snack!

                  Prep Time, Total Time, Servings: 15 min | 30 min | 12 cookies