Healthy Carrot Breakfast Cookies
These healthy carrot cake cookies are soft, chewy, and packed with intentional ingredients that are good for you. There's fresh shredded carrot, whole grain oats, chopped nuts, and no refined sugar. With warm spices that will remind you of carrot cake, these cookies are healthy enough for breakfast!
Servings: 12 cookies
Calories: 275kcal
Ingredients
Dry Ingredients
- 1 ¼ cup rolled oats or quick oats 150g
- 1 cup whole wheat flour or gluten-free all purpose flour 120g
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¾ cup chopped pecans or walnuts 57g
- ⅓ cup craisins 40g
Wet Ingredients
- ⅓ cup melted coconut oil 65g
- 2 tablespoon almond butter 30g
- 1 tablespoon vanilla extract
- ⅔ cup maple syrup 160g
- 1 egg
- 1 cup peeled and grated carrots 120g, about 1 large carrot
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper.
- In a large bowl, whisk the dry ingredients together.
- In a separate medium size bowl, whisk the wet ingredients together, except the carrots.
- Pour the wet ingredients into the dry ingredients. Use a spatula to fold them together. When almost no dry spots remain, add the shredded carrot and mix gently until fully combined.
- Use a 2-tbsp scoop to portion the dough into 10-12 balls. Place on the baking sheet and use your hands to flatten them, as they won’t spread much.
- Bake for 15-18 minutes, until firm.
- Cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely. Enjoy!🥕
Notes
- Make these cookies gluten free: Ensure your oats are certified gluten free, and use gluten free flour. Start with 2 tablespoon less because it may absorb more.
- Make these cookies vegan: I haven't tested it, but using a flax egg should work.
- You can use any chopped nuts or dried fruits that you like.
- Storage: These cookies can be stored in an airtight container at room temperature for up to 5 days. They will soften over time.
- Freezing: Freeze cookies in an airtight container with parchment paper between layers. Thaw on the counter overnight or in the microwave for 15-30 seconds.
Nutrition
Calories: 275kcal | Carbohydrates: 35.6g | Protein: 4.7g | Fat: 14g | Saturated Fat: 6.1g | Polyunsaturated Fat: 4.6g | Monounsaturated Fat: 2.3g | Cholesterol: 13.6mg | Sodium: 160mg | Potassium: 217mg | Fiber: 4.2g | Sugar: 16.6g | Vitamin A: 521IU | Vitamin C: 0.7mg | Calcium: 79mg | Iron: 1.4mg