For a deliciously sweet and equally healthy breakfast option, Carrot Cake Oatmeal Breakfast Cookies are the way to go. They’re the perfect grab-and-go morning meal.
Delicious and easy carrot cake oatmeal breakfast cookies
When I’m craving a sweet breakfast, sometimes fresh fruit, pancakes, or even muffins simply won’t cut it! It’s times like these when I’m forced to get creative and see what I can to whip up that will satisfy my cravings.
The last time I found myself in this situation, I took it upon myself to do a bit of experimenting. I’d been craving carrot cake for a few days by this point, so I decided to try and make carrot cakes cookies that could double as a breakfast option.
The result? Carrot cake oatmeal breakfast cookies. These are exactly what I needed during my morning sugar craving. They’re sweet and delicious, but they’re made with oatmeal and contain a lot of nutrient-rich ingredients. They’re the perfect way to fuel your morning!
The next time you find yourself reaching for the pancake mix, opt for this healthy (but equally delicious) option instead!
Ingredients used in this easy carrot cake recipe
Healthy oatmeal cookies are made from a wide variety of ingredients that were specifically chosen for their flavor, cooking properties, and nutritional benefits. Rolled oats, oat flour, maple syrup, eggs, and more will make up the bulk of the batter, and a 2-ingredient frosting will be made out of powdered sugar and water!
- Rolled oats
- Oat flour
- Baking soda
- Dried ginger
- Maple syrup
- Coconut oil
- Finely shredded carrots
- Chopped nuts
- Powdered sugar
Kitchen tools used in this recipe
You won’t need a long list of kitchen items to create this recipe. The five items listed below should do the trick!
How to make carrot cake oatmeal breakfast cookies
Making carrot cake breakfast cookies is just like making any other cookie recipe. You’ll need to do a bit of mixing and baking, followed by applying the icing. When all is said and done, you’ll have a delicious batch of breakfast cookies perfect for any day of the week.
To start, preheat the oven to 350F and line a baking sheet with parchment paper.
Next, add the wet ingredients to the dry, and then stir until combined. Once combined, add the carrots, raisins, and nuts.
Using your hands, form the dough into individual cookies. If the dough is too sticky, wet your hands between shaping.
Next, bake the cookies for 20-22 minutes. Meanwhile, prepare the icing by mixing the powdered sugar and water.
Once the cookies are done baking, remove them from the oven and allow them to cool completely. Once cooled, add the icing.
Nutritional benefits in carrot cake oatmeal breakfast cookies
This is one of my favorite healthy cookie recipes because it contains so many nutrient-rich ingredients.
These oats contain fiber, antioxidants, copper, iron, and more. They’re incredibly nutrient-rich and are great for keeping you feeling full and satiated for hours after eating.
Few people realize how powerful spices can be. Cinnamon, which is used in this recipe to add a slight spice, has a ton of benefits. It’s filled with anti-inflammatories and antioxidants, and it helps to lower blood sugar. Dried nutmeg is another beneficial ingredient, as it helps with digestion, skin, blood circulation, and even insomnia!
If you find yourself missing an ingredient or two, try these! Most of the items in this recipe have handy swap options. Note: To achieve the correct texture and flavor, I recommend substituting no more than 1-2 ingredients.
- Rolled oats: In this recipe, rolled oats can be replaced with ground flax seeds or chia seeds if necessary. This may alter the texture a bit. Be sure to look up proper conversions for your brand of seeds.
- Oat flour: Out of oat flour? Feel free to use regular white flour instead. Start with 2.5 cups of white flour, and add more depending on the consistency of your batter. You may need up to 4 cups.
- Baking soda: You can actually use baking powder in place of baking soda! You will need 1.5 tsp of powder in this recipe.
- Eggs: Applesauce is a common replacement for eggs. Use 1/2 cup for this recipe.
- Maple syrup: Maple syrup can be swapped with molasses or honey at a 1:1 ratio.
- Coconut oil: Any similar fatty cooking oil can be used in place of coconut oil.
- Raisins: Rather than substituting the raisins, simply leave them out if.
- Chopped nuts: I like to use chopped walnuts for this recipe. Other options include chopped pecans, peanuts, almonds, or cashews!
More delicious carrot cake recipes
Are you a huge carrot cake lover at heart? If so, you have to try these recipes next!Print
- 1 cup rolled oats
- 1 1/2 cup oat flour
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp dried ginger
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 eggs
- 1/3 cup maple syrup
- 1/3 cup coconut oil melted
- 1 tsp vanilla
- 3/4 cup finely shredded carrots
- 1/2 cup raisins
- 1/2 cup chopped nuts (I used walnuts)
- 1 cup powdered sugar
- 2 tbsp water
- Preheat oven to 350F and line baking sheet with parchment paper.
- In a bowl, mix together oats, oat flour, baking soda, cinnamon, dried ginger, nutmeg, and salt.
- In another bowl, whisk eggs, maple syrup, coconut oil, and vanilla.
- Add wet to dry and stir till combined. Add in carrots, raisins, and nuts.
- Using your hands, form into cookies. If dough is too sticky, wet your hands.
- Bake for 20-22 minutes. Let cool. Meanwhile prepare your icing.
- Once cookies have cooled completely, ice them.
- Store in fridge.
- Category: breakfast, dessert, snack
- Method: oven
- Cuisine: American
Keywords: breakfast cookie, carrot cake, carrot cake oatmeal, gluten-free
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