This recipe for healthy, gluten-free carrot cake breakfast cookies comes together easily in one bowl for breakfast or a snack. Toddler approved!
One thing I have loved most about motherhood is that it has really gotten me in the habit of sitting down and enjoying breakfast each day. Usually, my daughter and I made this banana bread oatmeal, but sometimes I need a break from cooking and I like to prep a bit batch of these carrot cake breakfast cookies.
They’re such a simple breakfast (I usually serve them with some Greek yogurt) or a grab-and-go snack. Or, they make the perfect healthier lunchbox treat.
How do you make carrot cake cookies…for breakfast?!
Making carrot cake cookies is actually really easy. All you need to do is combine all of the best parts of carrot cake and mix them into a great cookie recipe!
So you take the shredded carrots, raisins, applesauce, and cinnamon and combine them with oats, almond flour, eggs, and butter! Easy as pie. Or easy as…a cookie? Does that work?
These carrot cake breakfast cookies are gluten-free & healthy
In our home, we don’t follow any specific dietary rules and we don’t have any allergies but we feel best with whole foods, lots of healthy fats and complex carbs. So I love that these cookies have:
- Oats
- Almond flour
- Cinnamon
- Sea salt
- Carrots
- Raisins
- Applesauce
- Maple syrup
- Eggs
- Vanilla
- Butter
Substitutions
Please know that all of my recipes are tested thoroughly and with baked goods, there is a reason that certain ingredients are used. So please see the following on substitutions. If you have questions, a DM on Instagram is the fastest way to get to me!
- Rolled oats work best here, you could try quick but the texture isn’t as satisfying
- I have not tested any substitutions for the almond flour BUT I have accidentally omitted and the cookies were still very yummy. A lot of oats but they still hold together. If you’re allergic, just omit it.
- You can sub agave or honey for the maple syrup
- You can use any dried fruit in place of raisins
- Coconut oil or ghee will work in place of butter
Prepping and storing carrot cake breakfast cookies
I love prepping these when my daughter goes to bed (they’re so fast to make) and cooling them as I wind down and get ready for bed. She also loves to help make them and they’re a GREAT recipe to get your kids involved with.
After you make these, they store well in an airtight container for about a week. After a day or so I do like to keep them in the fridge to make sure they don’t spoil. You can warm them when you want to eat them for an extra special treat.
If you love this recipe you should also try:
Print
Carrot Cake Breakfast Cookies | Healthy & Gluten-Free
This recipe for healthy, gluten-free carrot cake breakfast cookies comes together easily in one bowl for breakfast or a snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1.5 dozen 1x
- Category: Breakfast/Snack
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 ½ cup rolled oats
- ½ cup almond flour (blanched or unblanched both work)
- ½ tsp. cinnamon
- 1 pinch sea salt
- 1 cup grated carrots
- ½ cup raisins
- ½ cup applesauce
- ⅓ cup maple syrup
- 2 eggs
- 1 tsp. vanilla
- 4 Tbsp. softened butter
Instructions
-
Preheat the oven to 350F and line a baking sheet with a silpat or parchment.
-
Mix together the oats, almond meal, carrots and raisins until everything is evenly distributed.
-
Next, add the applesauce, eggs, vanilla and butter until just combined.
-
Using a medium cookie scoop (about 2-3 Tbsp. per cookie) shape the dough into balls on the cookie sheet. You can flatten them a bit with your hand to shape. These won’t expand too much in the oven so no need to space them too far.
-
Bake for about 15 minutes or until the edges are golden brown and the whole cookie is set. Cool for 5-10 minutes on the sheet before transferring to a wire rack to cool completely.
Notes
- Rolled oats work best here
- I have not tested any substitutions for the almond flour BUT I have accidentally omitted and the cookies were still very yummy. A lot of oats but they still hold together. If you’re allergic, just omit it.
- You can sub agave or honey for the maple syrup
- You can use any dried fruit in place of raisins
- Coconut oil or ghee will work in place of butter
Keywords: cookies, carrot cake, healthy, gluten free
Leave a Reply