Carrot Cake Breakfast Cookies

Thick, soft, and full of fresh carrot and apple, these Carrot Cake Breakfast Cookies are a healthy make ahead breakfast or snack. They’re whole grain and refined sugar free, and they keep well in the freezer for meal prep.

These Carrot Cake Breakfast Cookies are my favorite grab and go breakfast/snack of the moment. They are thick, soft, and full of healthy goodies like oats, flaxseed, carrot (of course), and apple.

These cookies are made with a combination of oats and either oat flour or whole wheat flour. They’re delicious either way, and if you choose to use oat flour and certified gluten free oats, your cookies will be gluten free.

Honey (you can also substitute pure maple syrup) adds a bit of sweetness to these Carrot Cake Breakfast Cookies, while keeping them refined sugar free. Some cinnamon and nutmeg add a bit of spice to these healthy cookies.

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 18 large cookies
Calories 146kca

INGREDIENTS

2 1/4 cups old-fashioned oats
1 cup oat flour or whole wheat flour*
1/2 cup ground flaxseed
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened applesauce
1/2 cup honey or pure maple syrup
1 large egg
2 teaspoons vanilla extract
1/4 cup unsalted butter melted and cooled slightly (4 tablespoons)
1 cup grated carrot chopped smaller if desired (2 medium carrots)**
1 cup finely chopped or grated apple (1 medium), no need to peel

INSTRUCTIONS

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
In a large bowl, stir together oats, flour, flaxseed, cinnamon, nutmeg, baking soda and salt.
In a medium bowl or liquid measuring cup, whisk together applesauce, honey (or maple syrup), egg and vanilla. Mix in the melted butter.
Pour the wet ingredients into the dry and stir until just combined. Gently fold in the grated carrot and apple.
Use a large scoop or measuring cup to drop 1/4-cup portions of dough onto the prepared baking sheets. Use your fingers to gently shape the cookies and flatten slightly, as they won't flatten on their own during baking.
Bake 14-15 minutes, until set and lightly golden. (If baking more than one pan at a time, be sure to rotate the pans halfway through the baking time.)
Let cookies cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.

NOTES

Cookies can be stored in an airtight container in the freezer for up to 2 months.
*You can make your own oat flour in your food processor. For 1 cup of oat flour, process 1 heaping cup of old-fashioned oats until finely ground, about 1 minute.
**I used my food processor to make grating the carrots quick and easy. A box grater would work as well.

NUTRITION

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