Carrot Cake Breakfast Cookies

In the fast-paced world we live in, breakfast often becomes an afterthought. However, breakfast cookies are emerging as a delightful solution—a convenient and nutritious option that caters to our busy lifestyles without compromising on flavor or health. One standout recipe that has captured the hearts of many is the Carrot Cake Breakfast Cookie. This innovative twist on a classic dessert not only satisfies your sweet tooth but also provides a wholesome start to your day.

Start your day off right with Carrot Cake Breakfast Cookies, a deliciously wholesome option perfect for busy mornings. These cookies combine the classic flavors of carrot cake with nutritious ingredients like oats and whole wheat flour, ensuring you enjoy both taste and health benefits. Packed with vitamins from carrots and customizable with optional add-ins like nuts and raisins, these cookies are an easy way to fuel your morning while satisfying your sweet tooth. Ideal for on-the-go breakfasts or leisurely brunches, they make a delightful addition to your morning routine. Discover the joy of baking and enjoy a treat that nourishes both body and soul.

Print Recipe Pin Recipe

Ingredients

1 cup rolled oats

1 cup whole wheat flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon salt

½ cup coconut oil, melted

½ cup maple syrup or honey

1 large egg

1 teaspoon vanilla extract

1 cup grated carrots (about 2 medium carrots)

½ cup crushed pineapple, drained

½ cup walnuts, chopped (optional)

½ cup raisins or currants (optional)

¼ cup shredded coconut (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

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

Combine Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, maple syrup (or honey), egg, and vanilla extract until smooth.

Combine Mixtures: Pour the wet mixture into the dry ingredients and mix until just combined. Do not overmix.

Add Vegetable and Fruits: Gently fold in the grated carrots, crushed pineapple, walnuts (if using), raisins or currants, and shredded coconut.

Form Cookies: Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheet, about 2 inches apart. Flatten them slightly as they will not spread much during baking.

Bake: Bake in the preheated oven for 12-15 minutes or until the cookies are lightly golden around the edges.

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

Serve: Enjoy your Carrot Cake Breakfast Cookies warm or at room temperature with your favorite cup of coffee or milk!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | about 12 cookies