Carrot Cake Breakfast Cookies
These carrot cake breakfast cookies are the ultimate breakfast meal prep! They are made in one bowl, are gluten free and made with wholesome ingredients! These breakfast cookies have delicious festive flavor and are great warm right out of the oven or cold out of the fridge! Make them at the beginning of the week to have on hand for the week ahead!
I made this recipe based off of my No Bake Carrot Cake Cups recipe which went viral on Instagram! So if you loved those you’re sure to love these breakfast cookies!
What ingredients do I need for my carrot cake breakfast cookies?
- Carrots
- Rolled Oats
- Oat Flour
- Almond Butter
- Maple Syrup
- Flax Eggs
- Desiccated Coconut
- Walnuts
- Cinnamon, Nutmeg & Ginger
- Salt
How to make carrot cake breakfast cookies?
These chewy carrot cake cookies are made in one bowl and are so simple to make!
Make the flax eggs. You’ll need two flax eggs for this cookie recipe! To make a flax egg mix together one tablespoon of ground flax with three tablespoons of water. Let the mixture sit for 15-20 minutes. It will thicken up and become gelatinous. This will act as our binder for the cookies.
Peel & grate your carrot. You’ll need one cup of grated carrot, which is about one large carrot!
Mix your ingredients together in a large bowl. Add in the shredded carrot, flax eggs and the rest of the ingredients and mix until combined.
Transfer to a baking sheet and bake at 350f for 25-30 minutes until the edges are nice and golden.
Enjoy straight out of the oven or cold out of the fridge!
What makes these carrot cookies healthy?
These healthy carrot cake breakfast cookies are the ultimate healthy breakfast meal prep! They are made with mostly whole foods with minimal refined sugar and no refined carbs! These cookies are packed with heart healthy whole grains and fiber to keep you feeling full for hours! The flax and walnuts provide brain healthy omegas and the nut butter provides healthy fats! These cookies are a great option for when you are craving something sweet & satisfying!
Some tips from Steph
Make them nut free. These chewy carrot cake cookies can easily be made without the use of nuts. Just swap the almond butter for a nut free butter such as sunbutter, tahini, or your favorite nut free alternative! You can omit the walnuts and instead add in some dried cranberries!
Make them gluten free. These carrot cookies are naturally gluten free but if you are very strict make sure to get gluten free certified rolled oats!
Make your own oat flour! No need to buy it at the store! You can make your own simply by blending up some rolled oats! I like to make a big batch of oat flour and store it in a jar in my pantry so I always have some on hand.
Sub the flax eggs for chia eggs or apple sauce. I have not tried it yet myself but they both work as binding agents so they should work. Sub half a cup of applesauce or 2 chia eggs in place of your two flax eggs.
Use a different sweetener. Any liquid sweetener will work such as agave or monfruit sweetener!
Some optional add-ins. Try adding in some additional flavors in your chewy carrot cake cookies or swap them out! Cranberries and pecans work great in this recipe as well!
How to store your carrot cake breakfast cookies
Store your healthy carrot cake breakfast cookies in the fridge for up to five days! They taste great right out of the fridge and you can pack them for a lunch to snack on throughout the day! Just make sure to store them in an air tight container so they don’t dry out!
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Healthy Carrot Cake Breakfast Cookies {gluten free}
Ingredients
- 1 cup Shredded Carrot about 1 large carrot
- 1 cup Roled Oats
- 1 cup Oat Flour
- ½ cup Almond Butter
- ⅓ cup Maple Syrup
- 2 Flax Eggs 2 tbsp ground flax & 6 tbsp warm water. Let sit for 15 minutes
- ¼ cup Walnuts chopped
- ¼ cup Desiccated Coconut
- ¼ cup Dried Cranberries
- 1½ tsp Cinnamon
- ¾ tsp Nutmeg
- ¼ tsp Ginger
- ¼ tsp Salt
Instructions
- First make your flax egg by mixing together 2 tbsp of ground flax and 6 tbsp of warm water. Let sit for 10-15 minutes to thicken.
- Shred your carrot then add to a large bowl with the rest of the ingredients and mix until combined.
- Divide into cookies, I made 9 large cookies but you can make any size you'd like.
- Bake at 350f for 25-30 minutes until the edges are golden.
- Keep in mind if you are making smaller cookies they will need less time to cook!
- Let the cookies cool then store them in the fridge in an airtight container for up to 5 days!