Simple Carrot Oat Breakfast Cookies

Naturally sweetened with maple syrup & applesauce and packed with grated carrots, these nourishing one-bowl carrot oat breakfast cookies are perfect for enjoying on-the-go or as as sweet midday snack.

Enjoy Carrot Oat Breakfast Cookies All Day Long

The breakfast cookie obsession continues around here, you guys. I like to change up my breakfast cookie flavor profile with the seasons, and I often take the opportunity to pack in as many fruits and veggies as possible. I mean, what better way to get more veggies in your diet (or your children’s) than with cookies, like my blueberry zucchini breakfast cookies? And with spring just around the corner, carrot cake seemed like the perfect flavor.

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. These carrot cake breakfast cookies also make a great after school snack, or a delicious after-dinner bite.

Pro Tips to Enjoy Sweet Breakfast with Carrots

• Chocolate Chip: Skip the raisins or swap in dairy-free chocolate chips.
• Nuts: Add ⅓ cup chopped walnuts for extra crunch and protein.
• Make-ahead: Make a double batch, pop the leftovers in the freezer, and you’ll always have a stash of breakfast cookies ready and waiting.

5 stars (2 ratings)

Simple Carrot Oat Breakfast Cookies

Developed and tested by Robyn Conley Downs

Servings: 16 cookies

Prep: 10 minutes mins

Cook: 12 minutes mins

Total: 22 minutes mins

Naturally sweetened with maple syrup & raisins and packed with grated carrots, these nourishing one-bowl carrot oat breakfast cookies are perfect for enjoying on-the-go or as as sweet midday snack.

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Ingredients

• 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

Instructions 

• Preheat the oven to 350°F.
• 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, flaked 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 with extra 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.

Notes

You can make your own oat flour by placing 2 cups whole rolled oats in a blender and blending until coarse flour forms. Or you can purchase pre-made oat flour at many grocery stores and natural food markets or online. If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.

Course: Breakfast

Cuisine: American

Nutrition Information:

Serving: 1 (of 16), Calories: 175kcal, Carbohydrates: 22g, Protein: 4g, Fat: 8g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.002g, Cholesterol: 20mg, Sodium: 66mg, Potassium: 153mg, Fiber: 2g, Sugar: 5g, Vitamin A: 700IU, Vitamin C: 0.5mg, Calcium: 33mg, Iron: 1mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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