Carrot Cake Breakfast Cookies
These cookies are so moist and delicious. Sure to become a family favorite for breakfast or anytime. Enjoy these carrot cake breakfast cookies!
Carrot cake happens to be my husbands favorite cake of all time. He’s a big fan of carrots in general.
When he recently asked me if I would bake a carrot cake for him it gave me the idea to make something different such as a carrot cake cookie.
I wanted to whip up something that was not only delicious but also with some good quality ingredients to give the cookie a nutritional boost.
Along came the “Carrot Cake Breakfast Cookie”.
A carrot cake cookie that can be made with wholesome ingredients yet still be moist and delicious and a family favorite.
Of course this was not mentioned to my hubby. Just to try the new carrot cake cookies.
I was hoping he would like them and he loved them!
Then, when he saw the kids were eating them for breakfast he questioned me why I’m giving the kids cookies for breakfast.
The confession came out. Since then, he grabs a few for the office and the kids still eat them for breakfast or a great snack at school.
Give these a try and bet your family and you will really enjoy these carrot cake breakfast cookies anytime of day like we do.
Carrot Cake Breakfast Cookies
Yields 15-18 medium size cookies
What Ingredients Are In These Moist And Delicious Carrot Cake Breakfast Cookies? 🍪
Here are the everyday ingredients for a delicious carrot cake cookie:
- whole wheat white flour or pastry flour
- oats, instant or old fashioned
- fine sea or kosher salt, important in baking to use fine salt instead of coarse
- ground cinnamon
- ground nutmeg
- 1 egg
- vanilla extract
- liquid coconut oil, melted and cooled. Or use any mild oil
- real maple syrup or runny honey
- milk of choice, non dairy such as almond or 2 % dairy milk
- cup grated carrots
- chopped nuts such as pecans or walnuts, optional
- currants, raisins, or dried cranberries, I used currants
- full printable recipe below
How To Make A Batch Of These Easy And Simple Family Favorite Carrot Cake Cookies?
Here’s the simple directions:
- Preheat oven to 340 degrees, line cookie sheets with parchment paper and set aside.
- In a large mixing bowl, combine all dry ingredients. Whisk to break up any clumps. In a large measuring cup or medium mixing bowl, combine wet ingredients. Stir to combine.
- Slowly add wet into dry to combine. Try not to over mix. Add in carrots, nuts and raisins if using. Mix just until combined with a rubber spatula. Dip down to the bottom to incorporate all dry into wet. Batter will be slightly lumpy.
- Chill dough for 15 to 40 minutes but no more.
- Scoop with a medium to large cookie scoop onto lined pans. Gently press down if needed with the back of a spoon.
- Bake for anywhere from 10 to 13 minutes. Check after 10 minutes. Cookie edges should just be slightly browned and tops should also be lightly brown. Try not to over bake. Let cool on wire rack for 20 minutes or until the set up.
Enjoy the carrot deliciousness!
Before leaving, check out another recipe made with fresh carrots…
Copycat Piccadilly Cafeteria Carrot Soufflé
Carrot Cake Breakfast Cookies
Ingredients
- 3/4 cup pastry flour or whole wheat white flour
- 1 cup oats
- 1/2 tsp fine sea salt
- 1 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 egg
- 1 1/4 tsp vanilla extract
- 2 1/2 tbsp coconut oil, melted and cooled
- 1/4 cup pure maple syrup or runny honey
- 1/8 cup milk of choice, dairy or non dairy
- 3/4-1 cup grated carrots
- 1/2 cup chopped nuts, optional
- 1/4 cup dried fruit such as raisins, currants, cranberries
Instructions
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1.Preheat oven to 340 degrees, line cookie sheets with parchment paper and set aside.
2.In a large mixing bowl, combine all dry ingredients. Whisk to break up any clumps. In a large measuring cup or medium mixing bowl, combine wet ingredients. Stir to combine.
3.Slowly add wet into dry to combine. Try not to over mix. Add in carrots, nuts and raisins if using. Mix just until combined with a rubber spatula. Dip down to the bottom to incorporate all dry into wet. Batter will be slightly lumpy.
4.Chill dough for 15 to 40 minutes but no more.
5.Scoop with a medium to large cookie scoop onto lined pans. Gently press down if needed with the back of a spoon.
6.Bake for anywhere from 10 to 13 minutes. Check after 10 minutes. Cookie edges should just be slightly browned and tops should also be lightly brown. Try not to over bake. Let cool on wire rack for 20 minutes or until the set
Recipe Notes
Enjoy this delicious cookie for breakfast and snacks.
scroll up to print out recipe
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