Thick, soft, and full of fresh carrot and apple, these Carrot Cake Breakfast Cookies are a healthy make ahead breakfast or snack. They’re whole grain and refined sugar free, and keep well in the freezer.
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Well, hello there! I’m so excited to share this recipe with you! I first made these cookies over a month ago and had originally planned to post them right away because they are just THAT good. But then other recipes and plans kept getting in the way and somehow I never managed to get this recipe to you.
Better today than never, right? 😉
These Carrot Cake Breakfast Cookies are my favorite grab and go breakfast/snack of the moment. They are thick, soft, and full of healthy goodies like oats, flaxseed, carrot (of course), and apple.
These cookies are made with a combination of oats and either oat flour or whole wheat flour. They’re delicious either way, and if you choose to use oat flour and certified gluten free oats, your cookies will be gluten free.
Honey (you can also substitute pure maple syrup) adds a bit of sweetness to these Carrot Cake Breakfast Cookies, while keeping them refined sugar free. Some cinnamon and nutmeg add a bit of spice to these healthy cookies.
When I first made these, I was a bit worried that my kids would see the specks of orange carrot in the cookies and run the other way. Well, that sort of did happen. At first. Julia looked at her cookie and said she didn’t want to eat it. At almost 7 years old, though, she can be reasoned with. I convinced her to try just one bite, and she’s been hooked ever since. I’ve been keeping some of these breakfast cookies in my freezer for packing for Julia’s school snacks.
I used my food processor to make quick work of grating the carrot for these cookies. I chopped the apple by hand, but the food processor could be used to grate it as well. I like to do a quick run through the grated carrot with my knife after using the food processor so the pieces are a little bit smaller. Especially when I’m making these for the kids.
- 2 ¼ cups old-fashioned oats
- 1 cup oat flour or whole-wheat flour*
- ½ cup ground flaxseed
- 2 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. baking soda
- ½ tsp. salt
- 1 cup unsweetened applesauce
- ½ cup honey or pure maple syrup
- 1 large egg
- 2 tsp. vanilla extract
- ¼ cup (4 tbsp.) unsalted butter, melted and cooled slightly
- 1 cup grated carrot, chopped smaller if desired (2 medium carrots)**
- 1 cup finely chopped (or grated) apple (1 medium), no need to peel
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- In a large bowl, stir together oats, flour, flaxseed, cinnamon, nutmeg, baking soda, and salt.
- In a medium bowl or liquid measuring cup, whisk together honey (or maple syrup), applesauce, egg, and vanilla. Mix in the melted butter. Pour the wet ingredients into the dry and stir until just combined. Gently fold in the grated carrot and apple.
- Use a large scoop or measuring cup to drop ¼-cup portions of dough onto the prepared baking sheets. Use your fingers to gently shape the cookies and flatten slightly, as they won't flatten on their own during baking.
- Bake 14-15 minutes, until set and lightly golden. (If baking more than one pan at a time, be sure to rotate the pans halfway through the baking time.) Let cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.
- Cookies can be stored in an airtight container in the freezer for up to 2 months.
**I used my food processor to make grating the carrots quick and easy. A box grater would work as well.
Tools I used in this recipe:
More Make Ahead, Freezer-Friendly Breakfasts:
Ham, Cheese, and Veggie Quinoa Frittatas by Kristine’s Kitchen
Gingerbread Baked Oatmeal Cups by Kristine’s Kitchen
Homemade Freezer Breakfast Sandwiches by Flying on Jess Fuel
Spinach, Feta & Red Pepper Breakfast Quesadillas by Sweet Peas & Saffron