Healthy Carrot Cake Breakfast Cookies
I love how easy these are to whip up. On the weekends, I batch-bake something to pop in the fridge or freezer for the following week. Whether its waffles, muffins or an oatmeal bake, having something easy to grab makes life so much easier! My Healthy Carrot Cake Breakfast Cookies are perfect for those rushed mornings especially when I need something quick and on-the-go.They’re a much better choice than those pre-packaged granola bars, and I can feel good knowing that my family is starting my day off right. Plus, they taste just like a treat, so it’s a win-win!
Equipment
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
- 1 Ice-Cream Scoop or 1/4 measuring cup
- Baking Sheets & Parchment Paper
- 1 Cooling Rack
- 1 Cheese Grater, or food processor with a grater blade
Ingredients
- 2-1/4 cup old-fashioned oats, can swap for quick oats
- 1 cup whole wheat, or spelt flour
- 1/2 cup ground flaxseed
- 2 teaspoons ground cinnamon, SEE NOTES BELOW
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground clove
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup chopped walnuts, or pecans, optional
- 1-1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/4 cup honey, or real maple syrup
- 2 tablespoons dark brown sugar, SEE NOTES BELOW
- 1/4 cup unsalted butter, or coconut oil, melted
- 2 medium carrots, freshly grated, SEE NOTES BELOW
- 1 granny smith apple, freshly grated
Instructions
- Pre-heat the oven to 350℉ and prepare your baking sheets with parchment paper and set aside.
- Melt the butter or coconut oil and pour into the medium mixing bowl.
- Shred your carrots and the apple, add to the same bowl as the butter and set aside.
- In a large mixing bowl, combine the oats, flour, baking soda, salt, spices, ground flaxseed, and nuts.
- In the bowl with the butter, carrots, and apple, add the egg, applesauce, vanilla, honey and brown sugar. Stir to combine.
- Add the wet mixture to the dry until well incorporated.
- Scoop with the ice-cream scoop or a 1/4 measuring cup and portion out onto your prepared baking sheet about 2 inches apart. With damp hands, gently press the cookies into a flatter round, about 1/2 inch thick.
- Bake for 15-20 minutes on the middle rack. Transfer to the cooling rack and serve warm or cool completely and store in an air-tight container in the refrigerator for up to one week. See notes for freezing instructions.
Notes
Nutritional Values and Servings are estimates only.
Old-Fashioned Oats- These make for an extra hearty and filling breakfast cookie, but quick oats will also work well.
Whole Wheat Flour- You can use whole wheat or my favorite, spelt flour.
Spice Blend- I love to use a blend of cinnamon, cardamom, ginger, and a touch of clove for that classic carrot cake flavor. To keep things simple you can just use 2-1/2 teaspoons of cinnamon or your favorite pumpkin spice blend.
Dark Brown Sugar- I had originally made these with just honey, but it was missing something. I think in part because of the ground flax, that I needed to add more "flavor". Just 2 tablespoons of dark brown sugar did the trick. Check out my Easy DIY Blackstrap Molasses Brown Sugar. If you want a sweeter cookie, just add another tablespoon of brown sugar. I won't judge.
Melted Unsalted Butter or Coconut Oil- If you are using coconut oil, make sure that all of your other ingredients such as your eggs are room temperature so it blends well.
Carrots- I highly recommend grating your own carrots, either on a cheese grater or in the food processor. The store-bought, pre-shredded stuff is a little too thick and tends to be a bit drier.
Apple- Just one green apple. Any apple will work since we are peeling it first, I just prefer the slight tartness of a Granny Smith.
To Freeze Individually: Place the cookies in a single layer on a baking sheet and freeze until solid.
Store in a Container: Transfer to a freezer-safe bag or container, where they can be kept for up to 3 months.
Thawing: Simply thaw in the refrigerator overnight. To warm it up, pop it in the microwave for 15-20 seconds.
Nutrition
Calories: 133kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 115mgPotassium: 133mgFiber: 3gSugar: 8gVitamin A: 1372IUVitamin C: 1mgCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was!