Description
These Carrot Cake Breakfast Cookies are a wholesome and delicious way to start your day, combining the goodness of shredded carrots, oats, and nuts with warm spices like cinnamon and nutmeg. Naturally sweetened with maple syrup and raisins, they offer a perfect balance of nutrition and taste in a convenient, grab-and-go cookie form.
Ingredients
Scale
Dry Ingredients
- 1 cup shredded carrots
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1/2 cup almond flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 cup shredded coconut (optional)
Wet Ingredients
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 egg
Add-ins
- 1/2 cup raisins
- 1/2 cup chopped walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick during baking.
- Combine Dry Ingredients: In a large bowl, mix shredded carrots, rolled oats, whole wheat flour, and almond flour until evenly combined for a well-balanced base.
- Add Wet Ingredients: Stir in unsweetened applesauce, maple syrup, and melted coconut oil, blending thoroughly to moisten the dry ingredients.
- Incorporate Spices and Add-ins: Mix in raisins, chopped walnuts, ground cinnamon, baking soda, salt, and vanilla extract to distribute flavor and leavening evenly throughout the dough.
- Add Egg: Beat the egg in a small bowl before adding it to the mixture, stirring well to bind all the ingredients together.
- Mix in Nutmeg and Coconut: Add ground nutmeg and optional shredded coconut, folding them into the mixture for additional flavor and texture.
- Form Cookies: Use a cookie scoop or your hands to portion the dough into balls, placing them about 2 inches apart on the prepared baking sheet to allow for spreading.
- Shape Cookies: Flatten each dough ball slightly with the back of a spoon or your palm to form cookie shapes that will bake evenly.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, until they are lightly browned around the edges, indicating they are cooked through.
- Cool: Remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, preventing breakage and ensuring perfect texture.
Notes
- For a nut-free version, substitute walnuts with more raisins or seeds like pumpkin or sunflower seeds.
- If shredded coconut is not preferred, you can omit it without affecting the overall taste significantly.
- Store the cookies in an airtight container for up to 5 days or freeze them for longer storage.
- These cookies make a nutritious breakfast or a wholesome snack on-the-go.
