Carrot Cake Breakfast Cookies

How To Make Carrot Cake Breakfast Cookies

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 18 large cookies
Calories 146kcal

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.
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