Healthy Carrot Cake Breakfast Cookies
Delicious and guilt-free breakfast cookies made with grated carrots, oats, and nuts that provide the energy needed to kick-start your day.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp cinnamon
- a pinch salt
Wet Ingredients
- 1/2 cup almond or peanut butter Smooth or crunchy
- 1/3 cup honey or maple syrup
- 1/2 tsp vanilla extract Optional
Main Ingredients
- 1 cup grated carrots About 2 medium carrots
- 1/4 cup raisins or chopped dates
- 1/4 cup chopped walnuts or pecans Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Grate your carrots using the small side of a box grater. Set aside.
- In a large bowl, combine rolled oats, whole wheat flour, baking powder, cinnamon, and salt. Stir well.
- In another bowl, mix together almond or peanut butter, honey or maple syrup, and vanilla extract until smooth.
- Add the grated carrots, dry ingredients, raisins, and nuts (if using) to the wet mixture. Mix until everything is fully incorporated.
- Using a spoon or cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for about 15-20 minutes, or until the edges are lightly golden.
Cooling
- Remove from the oven and let them cool on the sheet for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature!
Notes
To make these cookies even more appealing, drizzle with honey, sprinkle with nuts, or serve with yogurt. Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.