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Carrot Cake Breakfast Cookies

Delicious Carrot Cake Breakfast Cookies for Easy Mornings

These Carrot Cake Breakfast Cookies blend traditional flavors with a healthy twist for a nutritious morning treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup shredded carrots Adds natural sweetness and moisture.
  • 1 cup rolled oats Provides fiber and chewiness.
  • 0.5 cup whole wheat flour Contributes structure; can substitute with all-purpose flour.
  • 0.5 cup almond flour Introduces richness; maintains a tender texture.
  • 0.5 cup unsweetened applesauce Acts as sugar and oil substitute.
  • 0.25 cup maple syrup Offers natural sweetness.
  • 0.25 cup melted coconut oil Keeps cookies moist.
  • 0.5 cup raisins Adds chewy texture and natural sweetness.
  • 0.5 cup chopped walnuts Provides crunch and healthy fats.
  • 1 teaspoon ground cinnamon Brings warmth and spice.
  • 0.5 teaspoon baking soda A crucial leavening agent.
  • 1 pinch salt Balances flavors.
  • 1 teaspoon vanilla extract Adds aromatic sweetness.
  • 1 large egg Serves as a binder.
  • 0.25 teaspoon ground nutmeg Elevates flavor profile.
  • 0.5 cup shredded coconut Optional; adds chewiness.

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • Parchment Paper
  • whisk
  • spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine shredded carrots, rolled oats, whole wheat flour, and almond flour.
  3. Stir in unsweetened applesauce, maple syrup, and melted coconut oil.
  4. Fold in raisins, chopped walnuts, ground cinnamon, baking soda, and salt.
  5. Beat the egg in a small bowl and add it to the mixture.
  6. Stir in ground nutmeg and shredded coconut if desired.
  7. Scoop dough and form 12 balls, placing them on the baking sheet.
  8. Flatten each dough ball to about half an inch thick.
  9. Bake for 12-15 minutes until edges turn golden; let cool for 5 minutes.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 50mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 1.5mgCalcium: 20mgIron: 0.5mg

Notes

These cookies can be stored at room temperature for 3-5 days, in the fridge for a week, or frozen for three months.

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