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
- 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
Find it online: https://www.missallieskitchen.com/carrot-cake-breakfast-cookies/
