These delicious carrot cake inspired cookies make a healthy breakfast idea or snack!
It’s no secret that I’m in love with carrot cake. It’s my all-time favourite cake!
But carrot cake for breakfast and for snacks just isn’t realistic, I mean, who has time to make a carrot cake each week 😉
So I decided to try and make a carrot cake inspired cookie.
These carrot cake oatmeal cookies are so soft and chewy, they are my new favourite breakfast on the go or snack. Plus, they are full of healthy ingredients like rolled oats, carrots, and apples.
I love the combination of cinnamon and nutmeg added to these cookies, they really give them that authentic carrot cake flavour. I added a touch of honey for some sweetness along with some grated apple which makes these moist and delicious.
I thought I would finely grate the carrots so they weren’t super noticeable to my kids. But honestly, they didn’t really care after tasting these cookies! These carrot cake oatmeal cookies make the perfect lunch box snack too.
I made these cookies pretty large because who’s kidding who, when cookies are small, we eat two of them anyway! They are the perfect size for a snack, or if you want them for breakfast, have 2. The whole wheat flour and flax will help keep you full.
These cookies can be stored in the freezer for a couple of months and they still taste just as good.
**If you want to make these gluten free, you can replace the whole wheat flour with gluten free flour. Also, make sure to use gluten free oats.
Carrot Cake Oatmeal Cookies
These carrot cake inspired cookies make a healthy and filling breakfast idea or snack.
Rate this recipe!
|Prep Time||20 minutes|
|Cook Time||15 minutes|
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
In a large bowl, stir together oats, flour, flax, cinnamon, nutmeg, baking soda, and salt.
In a medium bowl, whisk together honey, applesauce, coconut oil, egg, and vanilla.
Pour the wet ingredients into the dry and stir just until combined. Fold in grated carrots and apples along with the raisins.
Use a large spoon to drop dough onto prepared cookie sheets. (I like to use about 1/4 cup of dough for each cookie.) Use your fingers to gently flatten and shape the cookies.
Bake in preheated oven for 15 minutes until set and turning golden. (If using 2 baking sheets, rotate them halfway through baking time.)
Remove cookies from oven and let cool.
Share this Recipe