Healthy Carrot Cake Breakfast Cookies (Edit recipe)

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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! They are perfect to let kids get involved with baking/cooking. I wrote the recipe for my 9 year old, and let her do everything by herself.

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 16

Ingredients

1 cup Oat Flour, (or almond flour, or flour of your choice)
1 cup Rolled Oats
.25 cup Chia Seeds
1 tsp Baking Soda
.5 tsp Salt
cinnamoncinnamon
.5 cup Raisins
.5 cup shredded Coconut, unsweetened
.5 cup Organic Walnuts, chopped
2 Eggs, large, whisked
.333 cup Coconut Oil, melted
1 tsp Vanilla Extract
.333 cup Honey
.667 cup Carrots, shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 degrees. Lightly grease a cookie sheet and set aside.
In a large bowl, mix together flour, oats, chia 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 about 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, or place in the freezer for up to 1 month.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	137
Fat:	9 g
Carbohydrates:	12 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	145 mg
Fiber:	2 g
Sugars:	9 g
Calculated per serving.