Carrot Cake Breakfast Cookies

Carrot Cake Breakfast Cookies are a delightful fusion of flavors that bring the essence of traditional carrot cake into a convenient cookie form. These cookies are soft, chewy, and packed with wholesome ingredients like oats, grated carrots, and walnuts, making them a nutritious choice for breakfast or a snack. Perfect for busy mornings or as a healthy treat, they can be enjoyed warm or at room temperature, making them a versatile addition to your meal prep routine.

this recipe

What You’ll Need for Carrot Cake Breakfast Cookies

Complete Ingredients List

• Rolled oats – 2 cups (about 180 g)
• Grated carrots – 1 cup (about 120 g, packed)
• Walnuts – 1/2 cup (about 60 g, chopped)
• Ground cinnamon – 1 teaspoon
• Maple syrup – 1/3 cup (about 80 ml)
• Coconut oil – 1/4 cup (about 60 ml, melted)
• Vanilla extract – 1 teaspoon
• Raisins – 1/2 cup (about 75 g)
• Baking powder – 1 teaspoon
• Salt – 1/4 teaspoon

Ingredient Substitutions & Alternatives

If you have dietary restrictions or preferences, there are several substitutions you can make for the Carrot Cake Breakfast Cookies:

• Gluten-Free: Use gluten-free rolled oats.
• Nut-Free: Substitute walnuts with sunflower seeds or omit them entirely.
• Vegan: Ensure the maple syrup is pure and consider using a flax egg instead of any egg if you choose to add one.
• Flavor Variations: Add spices like nutmeg or ginger for an extra kick, or mix in chocolate chips for a sweeter treat.

How to Make Carrot Cake Breakfast Cookies

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

Step 2: Prepare the Dry Ingredients

In a large mixing bowl, combine the rolled oats, grated carrots, chopped walnuts, ground cinnamon, baking powder, and salt. Stir well to ensure that all the dry ingredients are evenly distributed.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until well combined.

Step 4: Combine Wet and Dry Ingredients

Pour the wet mixture into the bowl with the dry ingredients. Stir until everything is well mixed. The batter will be thick and slightly sticky. Fold in the raisins gently.

Step 5: Shape the Cookies

Using a spoon or cookie scoop, drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of the spoon to help them spread while baking.

Step 6: Bake the Cookies

Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and the centers look set.

Step 7: Cool and Serve

Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Step 8: Enjoy

Serve these delicious Carrot Cake Breakfast Cookies warm or at room temperature. They make a perfect on-the-go breakfast or a wholesome snack throughout the day!

Serving Suggestions for Carrot Cake Breakfast Cookies

How to Serve Carrot Cake Breakfast Cookies

These cookies can be served warm or at room temperature. For an appealing presentation, stack them on a plate or arrange them in a basket. You can also drizzle a little extra maple syrup on top for added sweetness.

Perfect Pairings & Toppings

Consider pairing your Carrot Cake Breakfast Cookies with a side of Greek yogurt or a dollop of cream cheese frosting for a decadent touch. A cup of coffee or herbal tea complements these cookies beautifully, making for a delightful breakfast or snack experience.

Storing & Preserving Carrot Cake Breakfast Cookies

Best Storage Methods

Store any leftover Carrot Cake Breakfast Cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing them.

Reheating or Freezing Tips

To reheat, simply pop the cookies in the microwave for a few seconds or warm them in the oven at a low temperature. If freezing, place the cookies in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container.

Tips for Perfect Carrot Cake Breakfast Cookies Every Time

Avoid These Common Mistakes

• Don’t overmix the dough; this can lead to tough cookies.
• Ensure your oven is properly preheated to avoid uneven baking.
• Measure your ingredients accurately for the best results.

Helpful Tricks for Success

For the best outcome, consider chilling the dough for 30 minutes before baking. This helps the cookies hold their shape better. Additionally, feel free to experiment with different add-ins like shredded coconut or dried fruits to customize your cookies.

Fun Variations of Carrot Cake Breakfast Cookies

Flavor Variations or Recipe Twists

Get creative with your Carrot Cake Breakfast Cookies by adding ingredients like chopped pineapple for a tropical twist, or incorporating spices like cardamom for a unique flavor profile. You can also try using different nuts or seeds to change the texture.

Dietary-Friendly Adjustments

To make these cookies vegan, simply replace the maple syrup with agave nectar or another plant-based sweetener. For a gluten-free version, ensure that all ingredients, especially oats, are certified gluten-free.

FAQs

What If My Carrot Cake Breakfast Cookies Don’t Turn Out Right?

If your cookies are too dry, consider adding a bit more coconut oil or maple syrup next time. If they spread too much, try chilling the dough before baking.

Can I Prepare This in Advance?

Yes! You can prepare the dough in advance and store it in the refrigerator for up to 24 hours before baking. Alternatively, you can bake the cookies and store them for later enjoyment.

What Ingredients Can I Swap?

You can swap out walnuts for pecans or omit nuts entirely for a nut-free version. Additionally, you can replace raisins with chocolate chips or dried cranberries for a different flavor.

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