Not only did these Carrot Cake Breakfast Cookies turn out exactly as I had hoped, they also contain lots of good-for-ya stuff like oats, whole wheat flour, flaxseed, no refined sugar, and carrots.
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. This gives me time for a snack or even to eat my breakfast, but not this week.
This means I needed to be extra ready 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 you need to it 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 contain 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.
Carrot Cake Breakfast Cookies
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 start the day. And two of them kept me full and satisfied all the way until lunch.
What better way to get your day started than with cookies? Dig in!
- For the cookies:
- 2 cups old fashioned oats
- 1 cup whole wheat flour
- 3 tablespoons flaxseed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup honey
- 1/2 cup coconut oil melted
- 1/3 cup milk I used unsweetened vanilla almond milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup shredded carrots about 3-4 carrots
- For the cream cheese frosting:
- 4 ounces cream cheese at room temperature
- 1 tablespoon maple syrup
- 3 tablespoons milk
- 1/4 teaspoon pure vanilla extract
- Preheat oven to 350 degrees F.
- Line baking sheet with parchment paper.
- In large bowl combine oats, flour, flax, cinnamon, baking soda, baking powder, and salt. Stir well to combine.
- In medium bowl, whisk together honey, coconut oil, milk, egg, and vanilla until well combined.
- Pour wet ingredients into the dry ingredients and stir with a spatula until completely mixed.
- Mix in shredded carrots.
- Make ~3 tablespoon sized cookie balls, and flatten slightly, placing them on prepared baking sheet.
- They will not spread much.
- Bake in preheated oven for 9-11 minutes.
- Let cool for 5 minutes then transfer to cooling rack to cool completely.
- Make the frosting by whisking together all frosting ingredients.
- Drizzle frosting over cooled cookies.
- Eat and enjoy!
- Store in airtight container in the refrigerator for 1 week.
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