Carrot Cake Breakfast Cookies Recipes

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CARROT CAKE BREAKFAST COOKIES



Carrot Cake Breakfast Cookies image

Wave goodbye to the breakfast-time hustle with these wholesome carrot cake cookies. Packed with carrots, whole-wheat flour, oats, and applesauce, these morning bites will taste like dessert but leave you feeling energized for the day. Quickly bake a batch at the beginning of the week (no need to chill this cookie dough!) for the perfect grab-and-go meal.

Provided by Gabriela Rodiles

Categories     dessert

Time 1h

Yield 12 cookies

Number Of Ingredients 13

1 cup quick-cooking oats
1 cup whole-wheat flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/4 cup applesauce
1/4 cup coconut oil, melted
1/4 cup pure maple syrup
1 large egg
2 teaspoons pure vanilla extract
1/2 cup grated carrots (1 to 2 medium carrots)
1/4 cup full-fat Greek yogurt
2 tablespoons confectioners' sugar

Steps:

  • Preheat the oven 375 degrees F.
  • Whisk the oats, flour, pumpkin pie spice, baking powder and salt in a medium bowl.
  • Combine the applesauce, coconut oil and maple syrup in a large bowl. Add the egg and vanilla and whisk to combine. Fold in the flour mixture until completely incorporated. Fold in the carrots.
  • Using a 2-ounce ice cream scoop (or 2 tablespoons), scoop the dough onto a baking sheet (you should have about 12 cookies). Bake until the cookies are set and the bottoms are light golden brown, 10 to 12 minutes. Let cool on the sheet for 5 minutes then transfer to a wire rack to cool completely, about 30 minutes.
  • Meanwhile, mix the yogurt, confectioners' sugar and 1 teaspoon water in a small bowl until smooth and can easily be drizzled (mixing in 1/2 teaspoon water at a time if needed).
  • Transfer the wire rack to the baking sheet and drizzle the yogurt glaze over the cookies. Store in an airtight container in the refrigerator for up to 7 days.

CARROT CAKE BREAKFAST COOKIES



Carrot Cake Breakfast Cookies image

Inspired by our love for carrot cake, you'll want this cookie on hand for a quick on-the-go breakfast or snack.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 12

Number Of Ingredients 10

2 eggs, beaten
1/2 cup finely shredded carrot
1/4 cup melted unrefined or refined coconut oil
1/4 cup real maple syrup
1 teaspoon vanilla
2 cups Cascadian Farm™ Farm Stand Harvest organic vanilla, coconut and pumpkin seed granola
1/4 cup ground flaxseed
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
2/3 cup golden raisins

Steps:

  • Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
  • In large bowl, mix eggs, carrot, oil, maple syrup and vanilla. Stir in granola, flaxseed, cinnamon and salt. Stir in raisins.
  • Using 1/4 cup measuring cup, place mounds of dough 3 inches apart on cookie sheets. Press dough to flatten to 1/2-inch thickness. (Dough will not spread during baking.)
  • Bake 11 to 13 minutes or until set. Cool 15 minutes on cookie sheet. Store in tightly covered container in refrigerator up to 3 days or up to a month in the freezer.

Nutrition Facts : Fat 2, ServingSize 1 Cookie, TransFat 0 g

CARROT CAKE OATMEAL COOKIES



Carrot Cake Oatmeal Cookies image

Cake-like carrot cake oatmeal cookies with a sweet and fresh taste. Drizzle with melted white or cream cheese store-bought or homemade icing if desired.

Provided by jennifer_dupree

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 35m

Yield 48

Number Of Ingredients 13

¾ cup melted butter
¾ cup light brown sugar
¾ cup white sugar
1 egg
1 cup shredded carrots
¼ cup water
2 tablespoons grated orange zest
2 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets.
  • Place butter, brown sugar, white sugar, and egg in a large bowl and mix with an electric mixer for 1 minute. Add carrots, water, and orange zest; mix until fully blended. Add oats, flour, baking soda, salt, nutmeg, and cinnamon; mix for 1 minute more.
  • Drop by teaspoonfuls onto the prepared baking sheets, 2 inches apart.
  • Bake in the preheated oven until edges are set and golden, 8 to 10 minutes. Cool on wire racks.

Nutrition Facts : Calories 85.2 calories, Carbohydrate 13.1 g, Cholesterol 11.5 mg, Fat 3.3 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 75.2 mg, Sugar 6.6 g

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