Breakfast/Cookies

Carrot Cake Breakfast Cookies

Carrot Cake Breakfast Cookies

Bursting with carrots and raisins, these nutrient rich cookies will fulfill those carrot cake cravings in breakfast cookie form.

If you are a regular on my little blog, you’re probably aware of my slight obsession with breakfast cookies. Take a look……

Banana Berry Breakfast Cookies

Banana Berry Breakfast Cookies

Cherry Chocolate Chip Breakfast Cookies

Cherry Chocolate Chip Breakfast Cookies

Cranberry Pecan Breakfast Cookies

Oatmeal Raisin Breakfast Biscotti

And now I’m adding  Carrot Cake Breakfast Cookies to the list. Seriously, what’s not to love about a breakfast cookie. These babies are a quick and portable breakfast solution for your busy morning.

Loaded with oats, flaxseed, carrots, and raisins, these bites of wholegrain goodness will keep you going all morning long and bonus…. they taste like carrot cake!!!! Yay! Give them a try and let me know what you think. What’s your favorite breakfast cookie flavor?


Carrot Cake Breakfast Cookies

  • Yield: 17 cookies
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes

Ingredients

  • 1 1/2 cups quick oats (not instant)
  • 1/2 cup white whole wheat flour
  • 1/3 cup golden milled flaxseed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger spice
  • 1/4 teaspoon ground nutmeg
  • 1 egg
  • 2 tablespoons butter, melted
  • 4 ounces unsweetened applesauce
  • 1/2 cup brown sugar, packed
  • 1/3 cup raisins, packed
  • 1 cup carrots, grated
  • 17 pecan halves

Instructions

  1. Preheat oven to 350F

  2. In a small bowl, combine oats, flour, flaxseed, baking powder, baking soda, and spices. Set aside.

  3. In a separate bowl, whisk together egg, butter, applesauce, and sugar until smooth.

  4. Stir in flour mixture, being careful not to overmix.

  5. Stir in carrots and raisins, again being cautious not to overmix.

  6. Using 2 tablespoons of batter, place on a parchment paper lined baking sheet.

  7. Top each cookie with a pecan half.

  8. Bake for 12 minutes or until lightly browned on the bottom. Do not overbake!

  9. Remove from oven and allow 10-15 minutes to cool. Enjoy.

Notes

Nutrition Facts Servings 17.0 Amount Per Serving 1 Cookie Calories 115 % Daily Value * Total Fat 4 g 6 % Saturated Fat 1 g 6 % Monounsaturated Fat 1 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 15 mg 5 % Sodium 61 mg 3 % Potassium 58 mg 2 % Total Carbohydrate 18 g 6 % Dietary Fiber 2 g 9 % Sugars 3 g Protein 3 g 5 % Vitamin A 23 % Vitamin C 7 % Calcium 2 % Iron 4 %

Carrot Cake Breakfast Cookies_

 

Hi, my name is Samantha and I am a self-proclaimed foodie. I love experimenting in my kitchen and creating lightened up versions of all my favorite foods. My husband and kids are my official taste testers/guinea pigs, so rest assured, if it receives a thumbs up from them, it will be a family favorite.

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