One Bowl Carrot Cake Breakfast Cookies

These nourishing oatmeal carrot cake breakfast cookies are sure to be your new favourite. Packed with fibre and good for you ingredients, without any refined sugar, these are a fun way to incorporate oats into your morning. Made with warming spices, shredded carrot, and with additions like raisins and pecans, these are loaded with tons of flavour too. So if you’re looking for an addition to your breakfast that tastes great and you can take on the go, these cookies are it.

Ingredients

Here’s everything you’ll need to make these carrot cake breakfast cookies at home.

For the cookies: for the base of these healthy carrot cake breakfast cookies, you’ll need: oats, oat flour, applesauce, almond butter, maple syrup, egg, vanilla, chia seeds, hemp seeds and warming spices like cinnamon, ginger and nutmeg. You’ll also need kosher salt and baking soda.

For the mix-in’s: depending on your own taste and preferences you can add in chopped pecans (or walnuts), shredded carrot (of course) and raisins.

How to Make Carrot Cake Breakfast Cookies

In a large bowl, combine the applesauce, almond butter, maple syrup, egg and vanilla. Mix well.

Add the oat flour, oats, chia seeds, hemp seeds, cinnamon, ginger, nutmeg, salt and baking soda. Use a spatula to mix until fully combined and no flour remains.

Stir in the carrot, pecans and raisins until just combined.

Transfer the cookie dough to the fridge for 15 minutes to firm up a bit as the dough is quite wet.

While the cookie dough is in the fridge, preheat the oven to 350ºF.

Use a cookie scoop or scoop about two heaping tablespoons of dough onto your prepared baking sheet. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)

Transfer to the oven and bake for 12 to 14 minutes, until cooked through and the edges are lightly browned. Cool completely on the baking sheet for ten minutes before transferring to a wire rack.

Tips

• Oat flour: if using store bought oat flour, use the same amount in grams as listed in the recipe. I pretty much always make my own oat flour at home by blending rolled oats in a high speed blender (like a Vitamix) until a fine powder/flour forms. If making your own, weigh it using a kitchen scale as this will allow for the most accurate amount.
• How to Measure Flour: Fluff the flour first and then spoon it into your measuring cup. Use the back of a knife to level off the flour. Do not scoop the flour with your measuring cup or pack the flour in and/or tap it to get more flour in. This will result in extra flour being used, which will make your baked goods dry and crumbly.
• Refrigerate the cookie dough: the dough is quite sticky and wet and needs to be refrigerated for a short time to make it much easier to work with. I highly recommend NOT skipping this step. They only need about 15 minutes in the fridge, so you can use that time to clean up and get the oven preheated.
• Let the cookies cool: the cookies are soft even after cooling. However, it’s essential to let these carrot cake breakfast cookies cool completely before handling.
• Natural almond butter: for this recipe it’s important to use a natural almond butter. Look for one that only has one or two ingredients, such as almonds and salt.

Substitutions

• Hemp seeds/chia seeds: feel free to use both in equal amounts as per the recipe, or use one or the other.
• Pecans: use walnuts instead.
• Almond butter: use a natural almond butter, or substitute with a natural cashew butter or peanut butter or tahini. However, peanut butter will have a much stronger flavour that may take away from the carrot cake flavour.
• Egg: you can use a flax egg instead of a real egg if needed. To make this, combine one tablespoon of ground flax seeds with three tablespoons of water. Let is sit for a few minutes before adding into the cookies.

How to Store

In the fridge: after the first day, I prefer to transfer these carrot cake breakfast cookies to the fridge. The easiest way to do so is to place them in a freezer safe plastic bag (or sealed container).

To freeze: Cooled cookies can be frozen up to 3 months in a freezer safe plastic bag. Bring to room temperature or warm in the microwave for a few seconds before serving.

Ingredients & Products I Recommend

I share these products to show you what I choose to use in my kitchen as staple ingredients I use daily (or weekly). So if you opened up my fridge (or pantry), here’s what you’ll find!

• Go-to baking sheet
• Parchment paper
• Gluten-free rolled oats
• Chia seeds
• Hemp seeds
• Cookie scoop (set of three)

I hope you love these carrot cake breakfast cookies! If you make it be sure to leave a comment and a rating below. I love hearing from you! Enjoy 🙂

Print