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In the quest for more nutritious breakfast options that also satisfy our sweet tooth, Carrot Cake Breakfast Cookies have emerged as a delightful solution. This innovative recipe combines the beloved flavors of traditional carrot cake with the convenience of a cookie, making it an ideal choice for busy mornings or a wholesome snack on the go. Packed with wholesome ingredients, these cookies not only provide the taste of a sweet treat but also incorporate vegetables, ensuring you start your day with a nutritious boost.

Carrot Cake Breakfast Cookies

Start your day on a deliciously nutritious note with Carrot Cake Breakfast Cookies! These wholesome treats blend the sweet flavors of classic carrot cake with healthy ingredients like rolled oats, whole wheat flour, and naturally sweet carrots. Perfect for busy mornings or a satisfying snack, they provide essential vitamins and minerals while keeping sugar levels in check. Easy to make and customizable to your taste, these cookies are a guilt-free way to indulge your sweet tooth! Enjoy with your morning coffee or as a midday boost; your mornings will be transformed!
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Ingredients
  

1 cup rolled oats

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup brown sugar, packed

1/2 cup maple syrup

1/4 cup coconut oil, melted

1 large egg

1 teaspoon vanilla extract

1 cup grated carrots (about 2 medium carrots)

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins or dried cranberries (optional)

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.

    Mix Dry Ingredients: In a large bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir well to mix.

      Prepare Wet Ingredients: In another bowl, whisk together the brown sugar, maple syrup, melted coconut oil, egg, and vanilla extract until smooth and well combined.

        Combine Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the grated carrots, and if desired, the chopped walnuts, raisins, and shredded coconut.

          Shape Cookies: Using a tablespoon or cookie scoop, drop heaping spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently press the tops to flatten slightly.

            Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. The centers will look slightly soft but will firm up as they cool.

              Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                Serve: Enjoy your delicious Carrot Cake Breakfast Cookies warm, or store in an airtight container for a tasty snack throughout the week!

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | 12-15 cookies