There’s really no better way to start the day than a good old fashioned carrot cake cookie. It’s both nutritious and delicious and something that even the kids will enjoy! Carrot cake cookies are easy to make and bring that tingling to the taste buds that simply makes your day. These cookies are packed with fiber, and are naturally sweet. This makes them simply the best cookies to eat during breakfast or even munch on during snack time. You can enjoy them however you like because these healthy, gluten-free treats do not cause any weight gain! Enjoy them with a cup of tea or even while you’re working, the delicious taste is bound to keep you fresh throughout the day! Here’s a carrot cake breakfast cookie recipe that you can try out which the whole family will absolutely love!
- Whole-wheat flour/ oat flour: 1 cup
- Oats: 2 ¼ cups
- Nutmeg: ½ tsp
- Cinnamon: 2 tsp
- Ground Flaxseed: ½ cup
- Baking Soda: ½ tsp
- Unsweetened Applesauce: 1 cup
- Pure maple syrup or honey: ½ cup
- Salt: ½ tsp
- Vanilla Extract: 2 tsp
- 1 Large egg
- Melted and slightly cooled unsalted butter: ¼ cup (4 tbsp.)
- Grated carrot and if desired then chopped smaller (2 medium carrots): 1 cup
- Finely chopped (or grated) unpeeled apple (1 medium: 1 cup
Begin with preheating the oven to 350 degrees Fahrenheit and then line up the baking sheets with parchment paper.
Once that is done, you proceed by putting together flaxseed, nutmeg, flour, oats, cinnamon, salt and baking soda into a large bowl and stirring it.
Put that away and in a separate bowl, measure out the apple sauce and the maple syrup or honey with a liquid measuring cup. Add together vanilla extract as well the honey and then mix them in melted butter.
Once you’ve mixed them, pour these ingredients into the dry one (Step 2) and then very gently fold in the apple and grated carrot.
On the already prepared baking sheets, drop ¼-cup portions of dough by using a measuring cup or a large scoop. Since the cookies are unable to flatten by themselves during baking, use your fingers to flatten the cookies and give them shape.
After about 14-15 minutes of baking, take them out. If you still feel like they are undone, then wait for them to turn lightly golden. Cool the cookies on the sheet for the first few minutes and later remove the wire rack and allow them to completely cool.
Note: If you’re baking many pans together then don’t forget to rotate them halfway into the baking time.
Store these cookies in an airtight container and put them in the freezer so they can last for about two months.