Healthy Carrot Cake Breakfast Cookies are refined sugar-free, gluten-free, and full of nutrient dense ingredients! Tasting just like a piece of carrot cake, these cookies are sure to be a hit with everyone in the family!
You guys, I am so excited about this recipe. My 8 year old made these from start to finish, and I am letting her take over this blog post!
Hi my name is Addy! I am 8 years old and I like to cook, read, and dance. I also like candy and junk food, but my mom does not let me eat as much as I want! That is why I made this recipe. It is a carrot cake breakfast cookie recipe and I made it because I like breakfast and carrots! After I made them, I asked my brother what he thought and he said it was a great idea and he couldn’t wait to eat them again. He even said he wanted 8 for breakfast he liked them so much! I liked it probably the same amount he did, maybe even more! I liked them because I thought the raisins and carrots mixed together nicely and I liked that it was sweet, but healthy! I also shared these cookies with my neighbors Lillie and Lola. They told me they were so good even though they don’t like raisins that much. I think they go perfect with a glass of milk!
These are a great idea for kids to make by themselves. I made them without any help from my mom. Well, she made up the recipe and wrote it down for me. I am getting much better at cracking eggs, and my favorite part was shredding the carrots! I didn’t use a mixer, and used a spoon to mix all the ingredients:
We’ve been packing these in our lunchbox this week and eating them for breakfast. They make a great after school snack too! I hope you like them as much as we do!
My mom is back to write up the recipe.
Healthy Carrot Cake Breakfast Cookies
- 1 cup oat flour or flour of your choice
- 1 cup rolled oats
- 1/4 cup quinoa seeds
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup raisins
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped walnuts
- 2 large eggs whisked
- 1/3 cup coconut oil melted
- 1 tsp vanilla extract
- 1/3 cup honey
- 2/3 cup shredded carrots
- Preheat your oven to 350 degrees. Lightly grease a cookie sheet and set aside.
- In a large bowl, mix together flour, oats, quinoa seeds, baking soda, salt, and cinnamon. Add raisins, coconut, and walnuts. Set aside.
- In a medium sized bowl, mix together coconut oil, vanilla extract, and honey. Add eggs and whisk to combine.
- Slowly fold wet ingredients into dry. Continue to mix with a large spoon, until dry ingredients are completely mixed with wet (no dry ingredient clumps). Dough will be thick.
- Using an 2-inch diameter ice cream scoop or large spoon (about 2 tbsp of dough), scoop dough onto a cookie sheet about an inch apart. Gently press to slightly flatten each cookie.
- Bake for 12-15 minutes, or until cookies are golden brown, firm to the touch, and soft on the inside. Remove from oven and let sit on baking sheet for another 5 minutes. Remove from the pan and let cookies cool completely.
- Cookies can be stored in an air tight container at room temperature for up to 4 days.