Carrot Cake Oatmeal Breakfast Cookies
These carrot cake oatmeal breakfast cookies are a wholesome grab-and-go breakfast made with oats, shredded carrots, nut butter, maple syrup, and warm spices. Inspired by the flavors of classic carrot cake, they deliver a soft, chewy texture with plenty of cinnamon flavor while being hearty enough to enjoy as a breakfast or snack.
Servings 20 cookies
Calories 159kcal
Ingredients
Cookies:
- 1 cup rolled oats
- 1 ½ cup oat flour
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon dried ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 2 eggs
- ⅓ cup maple syrup
- ⅓ cup coconut oil melted
- 1 teaspoon vanilla
- ¾ cup finely shredded carrots
- ½ cup raisins
- ½ cup chopped nuts I used walnuts
- Icing
- 1 cup powdered sugar
- 2 tablespoon water
Instructions
- 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.
Nutrition
Calories: 159kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 70mg | Potassium: 126mg | Fiber: 2g | Sugar: 10g | Vitamin A: 827IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg