Carrot Cake Breakfast Cookies
Because eating dessert for breakfast is always a good idea… especially when it actually fuels your morning. These carrot cake breakfast cookies have all the cozy flavors you love, with ingredients that keep you full, energized, and feeling good.
Think: warm cinnamon, sweet carrots, hearty oats, Let's Do Organic Unsweetened Shredded Coconut and just enough maple syrup to make them feel like a treat. They’re soft, lightly chewy, and perfect for busy mornings, post-workout snacks, or something quick with coffee.
Why you’ll love these
- Naturally sweetened with applesauce + maple syrup
- Packed with fiber from oats, flax, and carrots
- One-bowl, no-fuss recipe
- Meal prep friendly (they freeze so well)
Carrot Cake Breakfast Cookies
Prep Time: 10 Minutes
Cook Time: 18 Minutes
Makes 9
Ingredients:
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1 cup unsweetened applesauce
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2 tablespoons maple syrup
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1 teaspoon cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/4 teaspoon kosher salt
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1 1/2 cups rolled oats
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1/4 cup ground flax seed
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1 cup grated carrot
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1/2 cup chopped walnuts
Instructions:
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Prep: Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone mat.
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Wet Ingredients: Add the applesauce, maple syrup, cinnamon, ginger, nutmeg, and salt to a large bowl. Mix well, until the spices are evenly distributed
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Dry Ingredients: Add the oats, flax, carrot, walnuts, and coconut to the bowl. Use a spatula to mix well until a thick batter forms.
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Form the Cookies: Use a 1/3 cup measuring cup to scoop 9 “cookies” – transfer each scoop directly to the prepared baking sheet, and use a spatula or clean hands to flatten the cookies, as they will not spread in the oven.
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Bake: Bake for 18 to 20 minutes, then remove from the oven and transfer to a baking rack to let cool completely.
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Serve & Store: Once cool, store in a loosely covered container at room temperature for up to 5 days. You can also freeze these and reheat as needed!
by @frommybowl
