Carrot Cake Breakfast Cookies

These delicious carrot cake breakfast cookies are quick and easy to make! They make a fantastic breakfast treat to eat on the go or are great any time of day!

5 from 3 votes

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Course: Breakfast

Keyword: Breakfast Cookies, Carrot Cake, Carrot Cake Cookies, Cookies

Prep Time: 20

Cook Time: 15

Cooling Time: 10

Servings: Cookies

Calories: 180kcal

Ingredients

1 cup quick-cooking oats
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon ground ginger
1 ½ cups matchstick carrots ***(or shredded carrots that are well drained on paper towels)
1 cup chopped pecans
¼ cup dried pineapple chopped
¼ cup unsweetened coconut flakes
1 teaspoon vanilla
½ cup maple syrup
1 egg
⅓ cup melted butter

Instructions

Preheat oven to 350 degrees.
Prepare a large baking sheet with parchment paper.
In a large bowl, combine oats, flour, baking powder, cinnamon, salt, and ginger.
Add the carrots, pecans, pineapple, and coconut.
In another bowl, whisk together the vanilla, syrup, egg, and butter.
Pour the wet ingredients into the bowl with the dry ingredients and stir until completely combined.
Use a large scoop (about ¼ cup to evenly divide the batter, placing about 1 inch apart on baking sheet.
Flatten each portion with the back of the scoop or the palm of your hand to about ¾ inch thick.
Bake for 15 to 18 minutes or until the edges are golden.
Cool on the baking pan for about 10 minutes before transferring to a cooling rack.
Store in an airtight container in the refrigerator for up to one week.
To heat, microwave each cookie for 15 to 30 seconds depending on the wattage of the microwave

Notes

***I used a bag of matchstick carrots from the grocery store to make these cookies. However, you can also just shred whole carrots (about 1 inch shreds) to add to the recipe. It is VERY IMPORTANT if you are shredding whole carrots for the recipe that you put the shreds on a layer of paper towels for at least 10 minutes to drain out excess water.

Nutrition