Go Back
- 1 cup rolled oats - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/2 cup packed brown sugar - 1/2 cup finely shredded carrots (about 1 medium carrot) - 1/4 cup unsweetened applesauce - 1/4 cup honey or pure maple syrup - 1 teaspoon vanilla extract These ingredients form the base of your carrot cake breakfast cookies. The oats and whole wheat flour give them a hearty feel. The spices, cinnamon and nutmeg, add warmth and a sweet aroma. The brown sugar and honey or maple syrup provide a delightful sweetness. Shredded carrots not only add flavor but also moisture. - 1/4 cup crushed walnuts - 1/4 cup raisins or dried cranberries - 1 tablespoon freshly grated ginger These optional ingredients enhance the cookies' flavor and texture. Crushed walnuts add crunch and a nutty taste. Raisins or dried cranberries bring a chewy, sweet bite. Freshly grated ginger gives a nice zing that brightens the flavor. - About 100 calories per cookie - Carbs: 15g - Fats: 3g - Proteins: 2g Each cookie has around 100 calories. They provide a good mix of carbs, fats, and proteins. This balance helps keep you full and satisfied, making them a great breakfast option. Enjoy them with a glass of milk or a cup of tea! - Mixing dry ingredients: Start by gathering your dry ingredients. In a big bowl, mix 1 cup of rolled oats, 1 cup of whole wheat flour, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. Make sure to whisk them well. This helps blend all the flavors. - Combining wet ingredients: In another bowl, combine 1/2 cup of packed brown sugar, 1/2 cup of finely shredded carrots, 1/4 cup of unsweetened applesauce, 1/4 cup of honey or pure maple syrup, and 1 teaspoon of vanilla extract. If you enjoy a bit of spice, add 1 tablespoon of freshly grated ginger. Mix until smooth. This will give your cookies a sweet and moist base. - Portioning the cookie dough: Grab a cookie scoop or a tablespoon to drop rounded portions of the dough onto a lined baking sheet. Space them about 2 inches apart. This is key to ensure they have room to spread. Press each ball slightly with a fork for a nice shape. - Baking time and temperature: Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes. You want the edges to be golden brown while the centers stay soft. This balance keeps your cookies chewy and delicious. - Cooling process on wire rack: After baking, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step helps them firm up and keeps them from getting soggy. - Tips for best storage practices: Store your cooled cookies in an airtight container. They will stay fresh for about a week. For longer storage, you can freeze them. Just make sure to wrap them well. Enjoy your tasty and wholesome carrot cake breakfast cookies! - Overmixing the dough: Mixing too much can make cookies tough. Stir just until combined. - Incorrect cooking time: Baking too long makes cookies dry. Watch for golden edges. - Add-ins and substitutions: Try using chocolate chips or coconut for a twist. Swap honey for agave syrup if you like. - Gluten-free variations: Use gluten-free flour instead of whole wheat flour. Check labels to ensure no hidden gluten. - Pairing with beverages: These cookies go great with coffee or tea. The flavors blend well, making breakfast special. - Creative plating ideas: Serve warm on a rustic wooden board. Add a sprinkle of cinnamon and fresh fruit for color. {{image_4}} You can easily switch up the flavor of your carrot cake breakfast cookies. Here are two tasty ideas: - Pumpkin spice carrot cake cookies: Add pumpkin puree and pumpkin pie spice. This gives your cookies a warm, fall flavor. Simply replace half the applesauce with pumpkin puree and add a teaspoon of pumpkin spice. - Chocolate chip carrot cake cookies: Fold in some dark chocolate chips. They add a rich taste that pairs well with the carrot. Use about 1/2 cup of chocolate chips to keep the balance. You can modify these cookies to fit different diets. Here are some options: - Vegan alternatives: Replace honey with maple syrup. Use flax eggs instead of regular eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for one egg. - Low-sugar options: Use less brown sugar or try coconut sugar. You can also add mashed bananas for natural sweetness, which keeps the cookie moist. Make your cookies fit the season with these fun ideas: - Holiday-themed decorations: Top your cookies with festive sprinkles or a light glaze. This adds a personal touch and makes them great for sharing. - Using seasonal fruits or nuts: In fall, try adding chopped apples or pecans. In summer, use fresh berries or nuts like almonds. This keeps your cookies fresh and exciting all year long. To keep your carrot cake breakfast cookies fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. Keep them at room temperature for up to five days. For longer storage, place them in the fridge. They can last up to ten days in the fridge. To freeze your cookies, first let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for two hours. Once frozen, transfer them to a freezer bag. They will stay fresh for up to three months. When you’re ready to eat, thaw them in the fridge overnight. To reheat your cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for five to seven minutes. This warms them up nicely and brings back their soft texture. You can also microwave them for about 10-15 seconds if you're in a hurry. Enjoy them warm for a tasty treat! Yes, you can make these cookies gluten-free! Simply swap the whole wheat flour with a gluten-free blend. Look for a blend that includes xanthan gum. This helps the cookies hold together and stay chewy. Most gluten-free flours work well in this recipe. These cookies last about one week when stored at room temperature. Keep them in an airtight container to stay fresh. You can also store them in the fridge for up to two weeks. If you freeze them, they can last for three months. Just make sure to use a freezer-safe container. Using fresh carrots is possible, but shredded carrots work best. Shredded carrots mix better into the dough. They also help keep the cookies moist. Fresh carrots can make the dough too watery, which might change the texture. If you use fresh carrots, shred them finely and squeeze out any extra juice. Serve these cookies warm for the best taste. Pair them with a glass of milk or a cup of coffee. You can also add fresh fruit on the side for a colorful plate. For a special touch, sprinkle some cinnamon on top. These cookies are delightful any time of day! These cookies are simple to make and full of flavor. We covered essential and optional ingredients, including rolled oats and spices. The steps for prepping, baking, and cooling the dough are clear and easy. You learned tips for avoiding mistakes and ways to customize your cookies. With storage info and fun variations, you'll keep your batch fresh and tasty. Enjoy these healthy treats at breakfast or any time! Now, get baking and treat yourself to a delicious and nutritious snack!

Carrot Cake Breakfast Cookies

Start your day with a delicious twist on breakfast by trying these Carrot Cake Breakfast Cookies! Packed with rolled oats, shredded carrots, and warm spices, these cookies are as nutritious as they are tasty. Perfect for a morning snack or a healthy treat, they're easy to make and will satisfy your sweet cravings. Click through to explore the full recipe and bring some wholesome goodness to your breakfast table!
Print Recipe Pin Recipe

Ingredients
  

1 cup rolled oats

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup packed brown sugar

1/2 cup finely shredded carrots (about 1 medium carrot)

1/4 cup unsweetened applesauce

1/4 cup honey or pure maple syrup

1/4 cup crushed walnuts (optional)

1/4 cup raisins or dried cranberries (optional)

1 teaspoon vanilla extract

1 tablespoon freshly grated ginger (optional for extra warmth)

Instructions
 

Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.

    In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, ground cinnamon, ground nutmeg, and salt. Whisk together thoroughly to ensure all dry ingredients are evenly mixed.

      In a separate bowl, combine the packed brown sugar, finely shredded carrots, unsweetened applesauce, honey or maple syrup, vanilla extract, and freshly grated ginger. Mix well until the mixture is smooth and cohesive.

        Gradually incorporate the wet mixture into the dry ingredients, stirring gently until just blended. If you choose to include them, fold in the crushed walnuts and raisins or dried cranberries, making sure they are evenly distributed throughout the dough.

          Using a cookie scoop or tablespoon, drop rounded portions of the dough onto the prepared baking sheet, ensuring to space them about 2 inches apart to allow for spreading. Lightly press down each ball with the back of a fork to flatten slightly.

            Bake in the preheated oven for 12-15 minutes, or until the edges are just turning golden brown. The centers should still remain soft to the touch.

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

                Vorbereitungszeit: 15 Min | Gesamtzeit: 30 Min | Portionen: 12-16 Cookies

                  - Präsentationstipps: Serve the cookies warm on a rustic wooden board, elegantly garnished with a light sprinkle of cinnamon on top. Pair with a side of fresh fruit for a vibrant and appealing breakfast display. Enjoy indulging in these wholesome and delightful cookies!