Healthy and Delicious Carrot Cake Oatmeal Breakfast Cookies
Servings: 12 -14 cookies
Calories: 254kcal
Start your day with these healthy carrot cake oatmeal breakfast cookies. Packed with wholesome ingredients that make mornings both nutritious and tasty.
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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.
Nutrition
Serving: 1cookie (without yogurt drizzle) | Calories: 254kcal | Carbohydrates: 24g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 53mg | Potassium: 263mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1816IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
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