Carrot Cake Breakfast Cookies

 Eat breakfast cookies with this simple carrot cake cake recipe! It is loaded with oats full of cereals, carrots and nuts for a filling and breakfast option on the go.


I don’t know why, but I’ve been worrying about the carrot cake cookie concept for a few years now. I especially remember having the most amazing carrot cake in Union Square Greenmarket during a trip to New York.

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All weekend I couldn’t stop thinking about coming home and I would fix the recipe again. Luckily for me, my friend Kathryne of Cookie and Kate recently released her first cookbook, Love Real Food which happens to have a breakfast cake recipe with carrot cake on it.

Why You Will Love This Recipe

  • They are hearty, full and not very sweet.
  • They are comfortable and ready for mornings during the week. Make a collection on Sunday during lunch preparation and have breakfast cakes all week ... doesn't that sound good?
  • All you need are 11 simple ingredients that you may already have in your pantry!
  • These cookies have no milk and can easily be made vegan!

Ingredients Needed

Crushed oats or quick-cooked oats - cracked oats or quick-cooked / quick-cooked oats will work for both of these cookies. Fast oats are the most processed of all oats. Pre-cooked, dried, and folded and pressed into thinner than chopped oats. With milled oats, oat groats are ground and sliced. These are my personal favorites. I like to use Bob's Red Mill gluten-free oats.

  • white wheat flour or regular wheat flour - I like to use wheat flour for extra nutrition. It is packed with protein, fiber, vitamins and minerals and is really easy to bake with! Having said that, you can use flour for all purposes if it is all you have.
  • crushed carrots - the star of the show here! Feel free to use grilled carrots bought at the store or peel and grind them yourself.
  • green walnuts - I like crunch nuts that add, but feel free to add a different nut like pecans or almonds or skip the nuts together.
  • dried - carrot + dried = the best combination! Add a sparkle to these cookies.
  • honey - the perfect natural sweetener in these cookies. If you want to keep this vegan-friendly maple syrup in a good place.
  • coconut oil - helps keep cookies moist! Make sure you use liquid sate!
  • baking powder - to help cookies rise.
  • ground cinnamon - you can’t have a carrot cake without cinnamon!
  • fine sea salt - just a little bit.
  • ground ginger - with a little spice!


How Do You Make These Cookies?

Step 1:

 Preheat the oven to 375 ° F. Cover a large metal sheet with parchment paper or silicone baking sheet.


Step 2:

In a large mixing bowl, combine the dry ingredients: oats, flour, baking powder, cinnamon, salt and ginger. Mix to combine. Add the peeled carrots, pecans, and raisins and refresh the mixture.


Step 3:

 In a medium mix, mix the wet ingredients: honey and melted coconut oil. Whisk until combined.


Step 4:

 Pour the liquid mixture over half of the flour and knead until just combined. The dough may be wet, but do not worry.


Step 5:

Place ¼ cups of dough (cup of ice cream ready for this) on a prepared baking sheet, leaving a few inches of space around each. Use the palm of your hand to flatten each cookie ¾-inch.


Step 6:

 Bake until the cookies are golden and firm on the edges, about 15 to 17 minutes. Allow the cookies to cool on a baking sheet for a few minutes, then transfer them carefully to a wire rack to cool completely (otherwise, the bottoms may be too brown).

Notes + Modified

Flour: Flour for all purposes will work just fine instead. I have never tried a gluten-free version of these cookies, but I bet the gluten-free-free-purpose 1: 1 flour will work well. If you try, let me know in the comments below!

  • Honey: If you need cookies to be vegan just use maple syrup instead of sweetener honey.
  • Coconut oil: You can use other oils such as avocado, olive oil or vegetable oil instead of coconut oil. Melted butter will also work well.
  • Walnuts: I prefer chopped walnuts, but you can play with some nuts! I bet almonds or pecans can be delicious. Feel free to skip it if you need these cookies to be nut-free.
  • Raisin: If you are not a fan of raisin, you can use recorded medjool dates or skip them all together.

How to Save Remains

Store the remaining cookies in breakfast, covered, at room temperature for up to 2 days, in the refrigerator for up to 5 days or in the fridge for up to 3 months.


  • Inspired Carrot Cake Management
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  • Carrot Baked Oatmeal Cake
  • Healthy Carrot Cake Bars
  • Carrot Cake Overnight Oats
  • Lots of Breakfast Cookies
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  • Breakfast Cookies Sweet Potatoes
  • Blueberry Sweet Potato Breakfast Cookies
  • Oatmeal Raisin Protein Cookies
  • Oatmeal Breakfast Cookie

Ingredients

  • 1 cup of old folded oats, or fast-cooked oats
  • 1 cup white wheat flour or ordinary wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon minced cinnamon
  • ½ A teaspoon of fine sea salt
  • ¼ A tablespoon of ground ginger
  • 1 ½ cup peeled grated carrots
  • 1 cup green pecans or walnuts, chopped
  • ¼ cup dried
  • ½ A cup of honey, or maple syrup
  • ½ A cup of melted coconut oil

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Instructions

 Preheat the oven to 375 ° F. Place a large baking sheet lined with parchment paper.

  • In a large bowl, combine oats, flour, baking powder, cinnamon, salt and ginger. Whisk to combine.
  • Add carrots, pecans, and raisins and refresh the mixture.
  • In a medium bowl, combine honey and coconut oil. Whisk until combined. Pour the liquid mixture over half of the flour and stir until just combined. The dough may be wet, but do not worry.
  • Place ¼ cups of dough (an ice cream cup with wire scraper ready for this) on a prepared baking sheet, leaving a few inches of space around each. Use the palm of your hand to flatten each cookie ¾-inch.
  • Bake until golden cookies