Description
These Carrot Cake Breakfast Cookies are a wholesome and delicious way to start your day. Packed with shredded carrots, wholesome oats, nuts, and warm spices, they combine the flavors of classic carrot cake into a convenient, grab-and-go cookie form. Naturally sweetened with maple syrup and applesauce, these baked treats are perfect for a nutritious breakfast or a healthy snack.
Ingredients
Scale
Main Ingredients
- 1 cup shredded carrots
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1/2 cup almond flour
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 teaspoon ground nutmeg
- 1/4 cup shredded coconut (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Combine Dry Ingredients: In a large bowl, mix shredded carrots, rolled oats, whole wheat flour, and almond flour until they are evenly combined.
- Add Wet Ingredients: Stir in the unsweetened applesauce, maple syrup, and melted coconut oil into the dry mixture, mixing thoroughly until well incorporated.
- Add Raisins and Spices: Mix in the raisins, chopped walnuts, ground cinnamon, baking soda, salt, and vanilla extract until evenly distributed.
- Incorporate Egg: Beat the egg in a separate small bowl, then add it to the mixture and stir well to bind the dough.
- Add Nutmeg and Coconut: Add ground nutmeg and, if you choose, the shredded coconut. Stir the mixture thoroughly to combine all ingredients.
- Form Cookies: Using a cookie scoop or your hands, shape the dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten Cookies: Gently flatten each dough ball slightly with the back of a spoon or your palm to shape them like cookies for even baking.
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookies are lightly browned around the edges.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can omit the shredded coconut if you prefer a nut-free texture or if you have a coconut allergy.
- For added sweetness, drizzle a little extra maple syrup on top before baking, though the cookies are naturally sweetened.
- Store these cookies in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness.
- These cookies also freeze well; thaw overnight in the refrigerator or warm in the microwave before eating.
- To make them vegan, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 mins).
