Naturally sweet and packed with plant goodness, One-Bowl Carrot Cake Breakfast Cookies are perfect for breakfast on-the-go, or as a sweet snack anytime!
The breakfast cookie obsession continues around here, you guys.
We started with Blackberry Oatmeal, then Banana Oat Chocolate Chip (still possibly our favorite–because, chocolate), and of course Blueberry Zucchini, followed by Pumpkin Chocolate Chip, and then Cranberry Chocolate.
And today we’re rolling out the newest flavor: Carrot Cake!
I like to change up the breakfast cookie flavor profile with the seasons, and will often take the opportunity to pack in as many fruits and veggies as possible.
With spring just around the corner, carrot cake seemed perfect.
I mean, what better way to get more veggies in your diet (or your children’s) than with cookies?
These power-packed bites are just slightly sweet from the combination of maple syrup and apple sauce, and are packed with oats, carrots, and raisins.
I like to nibble on a few with tea in the afternoon, and they pack perfectly into little lunch boxes as well.
Make a double batch, pop the leftovers in the freezer, and you’ll always have a stash of breakfast cookies ready and waiting.
These also make a great after school snack, or after dinner bite. I hope you’ll make a batch soon. Now, let’s make some One-Bowl Carrot Cake Breakfast Cookies!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Skip the raisins or swap in dairy-free chocolate chips.
2 | Add ⅓ cup chopped walnuts for extra crunch and protein.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Vegetarian, Nut-Free and Naturally Sweetened
One-Bowl Carrot Cake Breakfast Cookies
- ⅓ cup melted coconut oil
- 2 large eggs
- ⅓ cup pure maple syrup or honey
- ⅓ cup applesauce
- ½ teaspoon pure vanilla extract
- 2 cups oat flour*
- 1 cup whole rolled oats
- ½ cup flaked unsweetened coconut
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ cup grated carrot plus more for topping
- ⅓ cup raisins
- Coconut oil to grease the baking sheets
Preheat the oven to 350F.
In a large bowl, whisk together the oil, eggs, maple syrup, applesauce and vanilla extract until well combined. It’s okay if the coconut oil solidifies a bit.
Add the oat flour, whole oats, coconut, salt, baking powder and cinnamon, stirring until just combined.
Add the carrots and raisins, stirring again until just combined.
Spoon a scant ¼ cup of the dough onto 2 greased baking sheets, using your fingers to lightly flatten each cookie. Sprinkle each with grated carrot. Continue with the remaining dough.
Bake for 12 minutes or until lightly golden brown. Remove from the oven and allow to cool.
Serve the cookies immediately, store in an airtight container, or freeze for breakfasts or snacks.
Skip the raisins or swap in dairy-free chocolate chips.
Add ⅓ cup chopped walnuts for extra crunch and protein.