Healthy Carrot Cake Breakfast Cookies
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.
15 minutes
15 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 196 |
| Fat: | 11 g |
| Carbohydrates: | 22 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 148 mg |
| Fiber: | 3 g |
| Sugars: | 9 g |
| Calculated per serving. | |
by Amy Rains
Serves: 16
Ingredients
- 1 cup1 cup1 cup Oat Flour, (or almond flour, or flour of your choice)
- 1 cup1 cup1 cup Rolled Oats
- .25 cup.25 cup.25 cup Chia Seeds
- 1 tsp1 tsp1 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Salt
- cinnamoncinnamon
- .5 cup.5 cup.5 cup Raisins
- .5 cup.5 cup.5 cup shredded Coconut, unsweetened
- .5 cup.5 cup.5 cup Organic Walnuts, chopped
- 222 Eggs, large, whisked
- .333 cup.333 cup.333 cup Coconut Oil, melted
- 1 tsp1 tsp1 tsp Vanilla Extract
- .333 cup.333 cup.333 cup Honey
- .667 cup.667 cup.667 cup Carrots, shredded
Process
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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