Carrot Cake Breakfast Cookies are having a moment in my breakfast life. Meaning I’ve been gobbling them up for days.
Perks of the job.
These cookies are called breakfast cookies because they are healthy and you’ll feel good eating them all day err day!! Now, that’s my kind of cookie. What do you say?
Parker and I are leaving on a jet plane to see family in South Carolina this weekend, and you better believe I’m packing these Carrot Cake Breakfast Cookies for the trip! Airport food can be the worst, so I’m planning ahead by packing some cookies for the plane.
That’s what we are calling my baking habit these days.
These Carrot Cake Breakfast Cookies are made with sweet carrots, oats, whole wheat flour, maple syrup, golden raisins and walnuts. Love all the healthy fats, whole grains, and veggies in these cookies!
They are so moist and perfectly sweet. I love the texture of these cookies and the crunch and chew factor.
These Carrot Cake Breakfast Cookies are straight up breakfast cookie happiness.
Add these cookies to your weekend baking– they are great for meal prep when you need a quick answer to breakfast. Pair with a hard boiled egg or cheese stick. That’s what we’re eating this morning for breakfast on the go.
- 1 cup raw instant oats
- ¾ cup white whole wheat flour
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup pure maple syrup
- ¾ cup finely shredded carrots
- ⅓ cup walnuts
- ⅓ cup golden raisins
- Preheat oven to 325 degrees F, and line baking sheet with parchment paper.
- In large bowl, whisk together oats, flour, cinnamon, baking soda, and salt.
- In separate bowl, whisk together butter, egg, vanilla, and maple syrup.
- Pour wet ingredients into dry flour mixture and stir just until combined.
- Fold in carrots, walnuts, and golden raisins until mixed.
- Spoon dough into 11 even cookies and gently press down, shaping if needed.
- Bake for 12-13 minutes until cookies are set. Allow to cool slightly before moving to drying rack.
- Store in airtight container. Cookies keep longer in refrigerator.
Hi I’m Kristina LaRue, millennial mom of two active and hungry boys, which makes me an around the clock milkmaid and cheerio picker upper. Here on Love & Zest, I share (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood.
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