These carrot cake breakfast cookies have saved me this week. For some reason is has felt extra hard to get out of bed so I’ve felt super rushed in the morning and I’ve been so busy at work that I pretty much have patients from 7:00 a.m. until my lunch break at 12:30 p.m. Usually I’ll have at least one 30 minute break from patients in my morning, giving me time for a snack or even to eat my breakfast, but not this week.
This means I needed to be extra prepared with a filling breakfast that doesn’t require me to sit down and eat (i.e. I can eat it in the car) and my typical overnight oats or oatmeal doesn’t exactly meet that requirement. Even peanut butter toast can be a challenge because it needs to be eaten THE SECOND it’s out of the toaster and spread with peanut butter, otherwise it’s cold and hard and that’s just not a good way to start your day.
Enter: breakfast cookies. They’re kind of like little individual baked oatmeals except 1000 times more fun because HELLO. Cookies for breakfast.
Not only did these turn out exactly as I had hoped, they are also filled with lots of good-for-ya stuff like oats, whole wheat flour, flaxseed, no refined sugar, and carrots. In true carrot cake fashion, they are topped with a cream cheese drizzle which is only a tiny bit indulgent and, like the cookies, is refined sugar free.
So whether you’re looking for a quick breakfast or snack option, or a healthier dessert for Easter dinner, these fit the bill! I have found these are best with a big glass of milk (what else, with cookies?!) to get my day started, and two of them kept me full and satisfied all the way until lunch.