Description
These wholesome carrot cake breakfast cookies are packed with nutritious ingredients like oats, carrots, and nuts. They make a perfect grab-and-go breakfast or snack that tastes like dessert but fuels your day.
Ingredients
Scale
For the Crust:
- For the dry ingredients:
- 1 1/2 cups rolled oats
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- For the wet ingredients:
- 1/2 cup mashed ripe banana
- 1/4 cup maple syrup
- 1/4 cup almond butter
- 1 tsp vanilla extract
- For the mix-ins:
- 1 cup grated carrots
- 1/4 cup chopped walnuts
- 1/4 cup raisins
- 2 tbsp shredded coconut
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together all dry ingredients (oats through salt).
- In a separate bowl, mix mashed banana, maple syrup, almond butter, and vanilla until smooth.
- Add wet ingredients to dry ingredients and stir until just combined.
- Fold in grated carrots, walnuts, raisins, and coconut.
- Scoop 1/4 cup portions of dough onto prepared baking sheet, flattening slightly.
- Bake for 12-15 minutes until edges are golden brown.
- Let cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container for up to 5 days. For softer cookies, add 1-2 tbsp milk to the dough. Can substitute pecans for walnuts if preferred.