Healthy and Delicious Carrot Cake Oatmeal Breakfast Cookies
Start your day with these healthy carrot cake breakfast cookies.
With the flavours of carrot cake you know and love, they’re packed with wholesome ingredients that make mornings both nutritious and tasty.
These carrot cookies are perfect the perfect start to the day with 5 grams of protein and 4 grams of fiber per cookie! Enjoy for a grab and go breakfast or add these healthy carrot cake cookies to your breakfast plate.
Just like my zucchini oatmeal breakfast cookies, these carrot cake oatmeal cookies are made ever so easily with whole foods ingredients. They make a great grab-n-go breakfast or addition to your breakfast plate. Enjoy these cookies plain or add the yogurt drizzle for more of a carrot cake vibe during carrot cake season!
If you enjoy healthier baked good, try my peanut butter banana oatmeal muffin cups too!
Why choose carrot cake oatmeal breakfast cookies
- Easy: You only need 10 minutes of prep time to make these breakfast cookies.
- Nutritious ingredients: These cookies are absolutely packed with load of nutritious, good for you ingredients.
- Quick: Make these healthy breakfast cookies in just 30 minutes!
Key ingredients and their health benefits
Oats: a combination of rolled oats (or old-fashioned oats) and oat flour provide a good amount of soluble fiber
Carrots: carrots are highly nutritious, packed with beta-carotene (vitamin A), fiber and antioxidants; you’ll use shredded carrots for this recipe
Medjool dates: medjool dates provide a natural energy source and are high in fiber; chop the dates into smaller pieces before using
Ground flaxseed: with both soluble and insoluble fiber, flaxseed is great for your digestive health
Seasonings: ground cinnamon, ground nutmeg and ground all spice are perfect for all of that carrot cake flavour
Walnuts: walnuts are high in ALA which is a plant-based omega 3 so they’re great for your heart health and brain function
Pumpkin seeds: pumpkin seeds, also known as pepitas, are nutrient-dense and packed with magnesium, zinc, antioxidants, and healthy fats
Almond butter: almond butter provides healthy fats to these cookies
Maple syrup: pure maple syrup is a natural sweetener and is lower on the glycemic index; make sure to use ‘pure’ maple syrup or you can substitute with honey
Step by step recipe for carrot cake oatmeal breakfast cookies
- Preheat the oven to 375F. Line a large baking sheet with parchment paper.
- In a small bowl mix together the rolled oats, oat flour, ground flaxseed, baking soda, ground cinnamon, ground nutmeg, ground all spice, shredded coconut, chopped walnuts and pumpkin seeds. Set aside.
- In a large mixing bowl whisk together the egg, maple syrup, almond butter, melted coconut oil, vanilla extract and shredded carrot until combined.
- Add the dry ingredients to the wet ingredients and stir until combined. Add the chopped dates and mix until combined.
- Use an ice cream scoop to scoop out cookie dough and place each cookie on the prepared baking sheet. Then, use the palm of your hand to gently flatten each cookie to about a 1/2 inch.
- Bake for 12-15 minutes or until dry to the touch and starting to turn golden brown on the bottom. Cool on the cookie sheet for 5 minutes and then move the cookies to a wire rack.
- Store in an airtight container on the counter for up to 2 days and in the fridge for 5 days. Freeze for up to 2 months.
- Optional: If you’d like to add a yogurt glaze to these cookies, make the glaze by whisking together 2 tablespoons plain Greek yogurt and 3 tbsp powdered sugar. If the mixture needs to be a bit thinner to drizzle, add 1 tsp milk to the glaze and whisk together.
Tips for baking perfect carrot cake cookies every time
- Let the cookies cool on the baking sheet: Make sure to let the cookies cool on the baking sheet for 5 minutes before removing them to the baking rack. This helps to set the cookies so they don’t fall apart.
- Cool the cookies completely before glazing: If using the yogurt glaze, make sure the breakfast cookies are fully cooled or the glaze will not stay on the cookies.
Variations and add-ins to customize your cookies
- Dried fruits: Raisins or dried cranberries are a great substitute for dates.
- Nuts: If walnuts aren’t for you, omit and replace with more oats or use another type of nut like pecans, hazelnuts or cashews.
- Yogurt glaze: You don’t need to use the yogurt glaze on these cookies; they’re super taste without the glaze too!
- Avocado oil: A good substitute for melted coconut oil
- Nut butter: You can substitute with cashew butter or sunflower seed butter.
Common questions
Yes! To make this carrot cake breakfast cookie recipe gluten-free, make sure to use certified gluten-free oats and oat flour. And, make sure all of the other ingredients are certified gluten-free as well.
I have not tested flax eggs in this recipe, however, they generally do work in baked goods like this type of healthy cookie.
How to store, freeze and enjoy your cookies
To freeze these cookies, let the baked cookies cool completely. Then, place them in an airtight container or zipped-top bag and freeze for up to 2 months. Thaw before serving, or microwave for a few seconds.
More healthy breakfast recipes to love from the blog
- Healthy Crustless Veggie Breakfast Quiche Recipe
- Savoury Turkey Breakfast Sausage Egg Muffins
- Healthy and Easy Apple Cinnamon Oatmeal Muffins
Healthy and Delicious Carrot Cake Oatmeal Breakfast Cookies
Ingredients
- 1 cup rolled oats old fashioned oats or large flake oats
- 3/4 cup oat flour
- 2 tbsp ground flax seed
- 1 tsp baking powder
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- ¼ tsp ground all spice
- 1/2 cup unsweetened shredded coconut
- 1/3 cup walnuts pieces
- 1/3 cup pumpkin seeds
- 1 egg
- ¼ cup maple syrup
- ¼ cup almond butter
- 1/3 cup melted and slightly cooled coconut oil or sub avocado oil
- 2 tsp vanilla extract
- 1 cup finely grated carrot
- 4 large medjool dates pitted and diced
Optional: Greek Yogurt Glaze
- 2 tbsp Greek yogurt
- 3 tbsp powdered sugar
- 1-2 tsp milk if needed
Instructions
- Preheat the oven to 375F. Line a large baking sheet with parchment paper.
- In a small bowl mix together the rolled oats, oat flour, ground flaxseed, baking soda, ground cinnamon, ground nutmeg, ground all spice, shredded coconut, chopped walnuts and pumpkin seeds. Set aside.
- In a large bowl whisk together the egg, maple syrup, almond butter, coconut (or avocado) oil, vanilla extract and shredded carrot until combined.
- Add the dry ingredients to the wet ingredients and stir until combined. Add the chopped dates and mix until combined.
- Use an ice cream scoop to scoop out cookie dough and place each cookie on the parchment paper lined baking sheet. Then, use the palm of your hand to gently flatten each cookie to about a 1/2 inch.
- Bake for 12-15 minutes or until dry to the touch and starting to turn golden brown on the bottom. Cool on the baking sheet for 5 minutes and then move the cookies to a cooling rack.
- Store in an airtight container on the counter for up to 2 days and in the fridge for 5 days. Freeze for up to 2 months.
- Optional: If you’d like to add a yogurt glaze to these cookies, make the glaze by whisking together 2 tablespoons plain Greek yogurt and 3 tbsp powdered sugar. If the mixture needs to be a bit thinner to drizzle, add 1 tsp milk to the glaze and whisk together.
Notes
- To make this carrot cake breakfast cookie recipe gluten-free, make sure to use certified gluten-free oats and oat flour. And, make sure all of the other ingredients are certified gluten-free as well.
- If you don’t have dates (or they’re not your favourite), you can sub dates with ⅓ cup raisins.
