Carrot Cake Breakfast Cookies
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 they keep well in the freezer for meal prep.
Pin this recipe to save it for later!
I’ve created a Facebook group to help us keep in touch and share healthy eating ideas! Join us here for new recipe ideas, healthy eating tips, and ideas for saving time while having fun in the kitchen!
Recipe originally posted February 2016. These Carrot Cake Breakfast Cookies continue to be a reader favorite, so I’m sharing them again today!
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.
If you are looking for an egg-free breakfast cookie with dairy-free and vegan options, try my Oatmeal Breakfast Cookies, made in one bowl.
When I first made these Carrot Cake Breakfast Cookies, 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.
For more delicious breakfast and snack prep ideas, try my Apple Pie Breakfast Cookies and my Chocolate Chip Zucchini Bread Breakfast Cookies!
Tips for making these Carrot Cake Breakfast Cookies:
- Use certified gluten-free oats and oat flour to make these cookies gluten-free.
- After shredding or grating, I like to run my knife through the shredded carrots a few times to make the pieces smaller. This makes them more kid-friendly.
- These Carrot Cake Breakfast Cookies freeze well. You can put them in lunchboxes frozen and they will defrost by snack or lunchtime.
Tools I used in this recipe:
Recipe to try next: Healthy Carrot Cake Pancakes (perfect for kids’ lunch boxes!)
Carrot Cake Breakfast Cookies
Ingredients
- 2 1/4 cups old-fashioned oats
- 1 cup oat flour, or whole wheat flour*
- 1/2 cup ground flaxseed
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened applesauce
- 1/2 cup honey or pure maple syrup
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 cup unsalted butter, melted and cooled slightly (4 tablespoons)
- 1 cup grated carrot, chopped smaller if desired (2 medium carrots)**
- 1 cup finely chopped or grated apple, (1 medium), no need to peel
Instructions
- 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 applesauce, honey (or maple syrup), 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 1/4-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 cookies cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.
Notes
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
I love the texture of these cookies, Kristine! And the flavor too…what a great idea to have carrot cake for breakfast! Breakfast cookies are one of my favorites, especially when they contain healthier ingredients. These sound like the perfect grab-n-go treat!
Love your photos, and these cookies sound like my kind of breakfast! I associate carrot cake with spring, so I think that means the weather can go ahead and WARM UP now! 🙂
These look so thick and soft! Delicious! Love all the healthy ingredients in there, too!
Oooh yum I love these cookies, ESPECIALLY because I can eat them for breakfast! What’s better than that? 🙂
I have totally changed my tune on all things carrot cake since I was a child — now I love them! Luckily my kids are young enough that anything with a bit of color catches their eye, so I know they would love these 🙂
These breakfast cookies look so packed full of flavor and nutrients! Pinning 🙂
Is there anything you can use instead of applesauce? Peanut butter?
Mashed banana would work well. I’m not sure about peanut butter. If you try it, let me know how it turns out!
Holy yum! I love that these cookies are healthy enough to eat for breakfast! Im all about sweets for breakky;)
These look scrumptious! I love all that whole grain goodness with the carrot and apple and they look so thick and chewy! We love carrot cake anything, so these will definitely be a hit. 🙂
I’m a big carrot cake fan but I just came to the realization that I don’t eat it nearly enough. Well, that’s probably a good thing given it’s dessert! Love that these breakfast cookies are so much healthier and still have all those great flavors!
I need to get on this whole breakfast cookie thing because a) I am the worst morning person ever and b) cookies for breakfast!! Who can resist? These look delicious!
YUM! Carrot cake is my all time favorite!! I can’t wait to make these, they look delicious!!
I am baking with almond flour or cassava or tigernut flours, can this replace the oat flour?
I haven’t tested this recipe with any of those flours so I can’t say for sure how they will turn out.
I am just making these and my mix is VERY dry… should it be? I followed the recipe other than adding only 1/4 cup maple syrup instead of a 1/2 cup. If it should be moister, what can I add? Thanks
The mixture shouldn’t be dry. It is dry because you reduced the maple syrup. You can try replacing the 1/4 cup maple syrup with applesauce if you want to use less sweetener. I have not tested that, though.
I made these today. It took awhile and I kept thinking “I hope these are worth it.” Were they EVER!! This is a fabulous, yummy breakfast recipe, and they were much better than I expected, and my husband even liked them. I love that you can freeze them, because these are perfect to put in my husband’s breakfast/lunch box for work. (If I don’t eat them all.) 🙂 Thanks for a recipe that’s a keeper!
Kathy, your sweet comment made my day! I loved reading your kind words, and I am SO glad you like these cookies! They have quickly become a favorite of ours. Thank you for taking the time to leave a comment. 🙂
Cookies look great! I love to eat oatmeal each morning. Allergic to milk so cook in microwave with water.
Thank you, Diana! Oatmeal is one of our favorite breakfasts, too!
Hi there! I have apple sauce, but no fresh apples. Is it ok to omit the fresh apple? Thanks!
Yes, the cookies will still be delicious without the fresh apple. Enjoy!
I am just about to try these delicious looking cookies, but I was curious if I could replace the melted butter with coconut oil?
I haven’t tried using coconut oil in these cookies, but I think it would work. I hope you like them!
Did you try the coconut oil? That’s what I’m planning to do and wondered if it worked out ok. Thanks.
I haven’t tried these with coconut oil, but please do come back to let us know how they turn out if you do. Thank you!
I tried them with coconat oil and they were amazing.
These look awesome! Nothing like squeezing in a serving a veggies with breakfast! I know it says that they can be frozen but do you think they need to be refrigerated?
If I’m not freezing these I do like to store them in the refrigerator. I’m sure they would be fine left out for a day or two at room temperature, though. I hope you enjoy these cookies!
These sound delicious! Was hoping to make them tomorrow am but have no flaxseed. Any suggestions on something to substitute or can i just leave them out.
You can replace the flaxseed with wheat germ, or leave it out. (Add in an extra 1/4 cup of flour or oats if your dough is too wet.) I hope you like the cookies!
Do you think chia seeds could be a substitute for flaxseed?
I would give it a try! I’d add just 1/4 cup of chia seeds rather than a whole 1/2 cup, though. I find that chia seeds go a long way. 😉
I made them today and didn’t have flaxseed as well, but substituted coconut and they turned out delicious 😀 Thanks for the great recipe! All 4 of my kids love them!!
I bet these were so good with the coconut, Marlene! I’m going to try that next time! It makes me so happy that all of your kids liked these cookies, too! 🙂
Made these last night, a big hit at home and the office…..I did add coconut and walnuts.
Yum! Coconut and walnuts sound like delicious additions! Thank you for taking the time to comment and let me know you enjoyed these. 🙂
Yum! Add a couple tablespoons of brewers yeast and an extra tablespoon of liquid and you have lactation breakfast cookies!
Great idea! I’m glad you enjoyed these, Sarah!
Yum!! Made these with walnuts and a cream cheese drizzle!! Thanks for the recipe!
Yum! I bet these are so good with a cream cheese drizzle! 🙂
Can you tell me what the texture of the cookie is suppose to be? I made these tonight for a trip tomorrow and they are very good, but the texture is very soft , not gooey but a little tacky and soft. thanks Debby
These cookies do have a soft texture, as you noticed, Debby. We love the texture, and I’m sorry if it wasn’t your favorite!
So excited to try these cookies! When you freeze them, do you just take them out and eat them once thawed? I’m a new mom so I’m all about grab and go!
Hi Nikki! Yes, that’s exactly what I do! If you’re in a hurry and can’t wait, you can also use your microwave’s defrost setting. 🙂 Congratulations on your new little one!
Made these tonight and they are delicious. However, my daughter and I think they are begging for raisins. Next time!!
Do you have any idea the nutritional values on these? Calories, Fat, protein etc?
Hi Tina, I haven’t yet calculated that information, but I will try to add it soon. Thank you!
Wondering what the size of a CAN of apple sauce is? I have not idea and would like to make these. Thanks!
Hi Jenn,
The recipe calls for 1 cup / 8oz of applesauce.
Yes, sorry! I don’t know where I read can as the recipe clearly states 1 cup.. I am hopefully marking these tomorrow morning!
I just made these and they are good. Very filling. I used a med scoop and flattened them per the directions, so about 3″ diameter and 3/4″ thick. Very substantial could easily be a meal replacement with a hot drink.
I’m glad to hear you liked these, Rosemary! Yes, they are very filling! 🙂
If I don’t want to add carrots would you recommend doubling the carrots or leaving them out? Can’t wait to make these! Thank you!
Hi Carli, I’m guessing you mean either leaving out the apples or carrots. 😉 I’d just leave out whichever one you don’t want, rather than doubling the other. Enjoy!
I could not find the calorie count for one breakfast cookie. What would that be?
Hi Shirley, I don’t usually calculate nutrition information for my recipes. Online calorie calculators vary so much and I focus on a balanced diet instead. You can try an online calculator, if you like.
What do you think about adding peanut butter to these to up the protein? I have a toddler who loves cookies and I need something healthy but high in protein also.
Sounds like a good idea!
Any idea what the calories are per cookie? These sound fantastic and would love to make these, but I count my calorie intake every day. Thank you!
Hi Lauren, I don’t calculate calories but there are online calculators (such as myfitnesspal) that you can use. I hope you like the cookies!
I made these yesterday, and they don’t quite look like yours. The texture seems undercooked almost doughy after 14-15 minutes of baking. Are they supposed to be that soft? It would make sense to me given the amount of applesauce and moisture from the carrots and apples. Should I bake them a bit longer?
I would bake them a bit longer. They should be soft but not undercooked.
I made these and they are delicious! The texture is a bit different than a regular cookie. Is this normal? It’s kind of like a more dense, a bit rubbery (not a whole lot) kinda cookie. I’m assuming it’s from the applesauce?
Hi Lori! I’m happy to hear that you enjoyed these. The texture is different than a regular cookie. Most breakfast cookies are. Healthier ingredients produce a different kind of delicious cookie! ?
This breakfast cookies really sounds good. Can you give me an estimate of calories?
I would love to add banana to this to have more nutrients for the kids. Could I just substitute the banana for the applesauce perhaps?
Yes, that will work! I hope your kids love these!
Well, I’ve made these six times now in the last month. I’ve used both honey and maple syrup (I like the maple a bit more). I’ve added pecans and walnuts (love the crunch that pecans have). My only adaptation is adding two scoops of vanilla plant protein powder. These are just ridiculously good any which way.
Wow! Six times! I love that you added pecans and walnuts. I’ll have to try that next time!
I just made these cookies tonight. I wanted a go to snack for mornings with my coffee as I usually don’t eat breakfast. They did take a bit to make and I wanted to make sure I didn’t mess anything up. But they turned out awesome. They are very dense so are nice to fill you up without being too full. Definitely going to make another batch and freeze for the kids. Will try coconut oil next time instead of butter.
I’m so glad you liked these cookies Kelsey! They are a reader and family favorite! Thanks for taking the time to leave a comment. 🙂
Made these on a chilly fall day and loved the aromas that warmed the house! While making them I realized I was going to be 1 cup short of oats, so I substituted that with muesli and hoped for the best. It turned out to be an amazing addition to this recipe, but I’ll still need to try original another day!
That sounds like a delicious substitution! I’m happy that you enjoyed the cookies!
Made these today as a thank you to the health-conscious doctors/ my preceptors at the clinic. I had used half honey/half coconut sugar and added walnuts. They were just a pinch not sweet enough with the substitution, so I swirled a glaze on top.. 2T maple syrup/ 2 oz cream cheese. I think this addition gave them a wow factor too. They loved them! Thanks!!
That glaze sounds amazing! I will definitely need to try that next time!
I love how adaptable these are! I made my first batch tonight, planning to take them to a gathering tomorrow…they were so good,I wanted to make a second batch so my family could enjoy them too, but I had run out of vanilla extract. I used honey in my first batch, so in my second batch I used make syrup and added 1/2 teaspoon almond extract instead of vanilla…YUM! My mom and I think next time we’ll try a pina colada version with crushed pineapple and coconut in place of the carrot, etc. We love soft texture, so these were great…can’t wait to play around with them!
I wanted to make these tonight, so I substituted pumpkin for the apple sauce, and chia seeds for the flax (measure for measure with both) and they turned out great! I feel like the pumpkin added extra nutrition and a little less sweetness which is great for breakfast.
The pumpkin sounds delicious!
Good day!
I’ve been baking oatmeal chocolate chip lactation cookie. I want to try this one.. im a carrot cake fan.. what can you suggest as a substitute for applesauce?
Another fruit or vegetable puree would be the best substitute, but it will change the flavor. You could try pumpkin puree, pear puree, mashed banana or pineapple puree.
These were spongy which we don’t like. Maybe it was because it was less butter and with applesauce. Is there a way to ger it not to be like that without adding more butter to the recipe?
Hi Kara, I’m really not sure.
I love these cookies!!! These are a staple for me with a new baby at home and needing something quick to eat before a morning breastfeed. I make them with 1/2 honey and 1/2 maple syrup and sometimes I add raisins and/or coconut flakes. I freeze them on cutting board after they’ve cooled than transfer into a giant ziplock bag and I keep 3-4 in the fridge at all times. I’ve been making them every two weeks for 5 months now! Thanks for the recipe!!!!
I love your idea to add raisins or coconut! These breakfast cookies are one of my favorites for the freezer, too. I’m so glad you’re enjoying them!
We just made them and they were delicious. I forgot to add the apple but they still turned out good. We didn’t add nuts this time because I wanted to share them with a friend who is nut free. Thanks for the recipe. I can’t wait to make them again with the apples
I’m so glad you enjoyed these!
Kristine, These are fabulous! We veganized them by using “Ener-g Egg Replacer”, and they are incredible! We are going to try some of the variations too! Thank you!
I’m so glad you enjoyed them! This recipe is one of my favorites, too. Thanks for the tip on making them vegan!
Just made these tonight! I didn’t have parchment paper so I used tin foil and cut 1 minute off the baking time. They came out perfect. Thanks for the great idea! Hoping my picky 2 year old will love them ? *fingers crossed* I know I do !!
I hope your little one enjoys these! I’m making a batch tomorrow. 🙂
Is that 1/4 cup or 4 tablespoons? The or is missing so it sounds like you need both. Can’t wait to try these!
Thank you for catching that! It is either 1/4 cup OR 4 tablespoons (they are equivalent). I’ve just updated the recipe. I hope you love the cookies!
I made these today. I followed the recipe exactly. Mine turned up very soft. Is this how they are suppose to be?
The texture is weird.
Hi Lisa, Yes, these cookies do have a soft texture. I’m sorry that was not what you were expecting.
can you add raisins to these or leave out apples and add rainsins , please reply to my email as I am a senior and not great with computers thank you and GOD BLESS
You can add raisins. I think that will be delicious! You can leave the apples in with the raisins, or leave them out. Enjoy!
Hi Kristine, I’ve made a few batches of your amazing cookies now, substituting flaxseed with a mix of chia and almond meal, and adding some currants and dried cranberries.. just lovely! I made them initially for my daughter who has been extremely ill during her pregnancy and she’s been able to eat and enjoy them, and keep them down! I’ve kept a supply in the freezer and they are beautiful to eat after just a few minutes. I read a previous comment which suggested adding brewers yeast to make them into lactation cookies…. would you have an idea of how much to add? I would like to keep a supply for my daughter, she’s due any day now, and hope they will help with her milk supply. Much appreciate your recipe, thank you, Maureen
I’m so glad that your daughter is enjoying these! Based on other lactation cookie recipes I have seen, I would try adding about 1/4 cup of brewers yeast to the cookie dough. Best wishes to your daughter and congratulations on the baby!
Being housebound during this period of social distancing has me looking for creative ways to keep my 20 month old daughter engaged and entertained. Today we decided to bake your carrot cake breakfast cookies! We added walnuts and raisins and used regular flour instead of oat flour, just because we had a bag in the pantry that we needed to start using up, and they turned out great! Thank you! I love watching my little girl light up over cookies for breakfast!
I’m so glad that you and your daughter enjoyed making these together. You’ve reminded me that I should make a batch with my kids soon. 🙂
Thank you for the wonderful recipe. We loved it! The chia seed substitution (for flax seed) was just fine, glad you mentioned using 1/4 cup in previous comments.
We have an egg allergy in the house and so I simply didn’t add the egg. And it was just fine for anyone with the same problem!
That is good to know! Thank you for sharing!
Super good recipe! They were a little too on the “healthy” taste / texture for my liking (unfortunately) so I put some ginger / cinnamon butter cream on top. SO GOOD. Made it taste like carrot cake. Thanks for the recipe! My first healthy dessert. Which I kind of made unhealthy but still wonderful…
Mine turned out great! I actually made them with crushed pineapple instead of shredded apple, and added raisins too. Since raisins are pretty sweet I reduced the maple syrup by half. They were so moist and the perfect amount of sweetness (for me!). Mine had a texture more like muffin top rather than a cookie – which is fine by me! Yummy!!!
I’m actually about to make them again, for a second time!
Thanks, Kristine! 🙂
These were delicious breakfast cookies. I added pecans and substituted gluten free flour for wheat/oat flour. I just wish the cookies had a bit more crunch. I will be making these again, though.
Thanks for the recipe 🙂 I wanted to see if there was a suggestion for making the cookie slightly more sweet. The raw cookie dough/batter was soooooo tasty and made it seem like it was going to be a little more sweet than how they turned out once baked. I’m not complaining as I liked them, just wondering how to naturally make them sweeter.
Thanks for the recipe!
You could try replacing the applesauce with mashed banana, although that will give the cookies a banana flavor. Ripe bananas add a lot of natural sweetness. I find these plenty sweet for a healthy cookie, but you could add some granulated or brown sugar if you want them sweeter. I’d hesitate to add more maple syrup or honey because then the cookie dough would probably be too wet.
i’m crazy about breakfast cookies! i’ve made 6 or 7 different recipes over the past few months and this one is the best. i add a little extra maple syrup and fresh blueberries on top. LOVE.
Hi! I don’t have flax seeds but I have hemp seeds or wheat germ or chia seeds… which would substitute best? And would it be the same measurement?
Thanks! Can’t wait to make these!
Hi Tara,
I would use wheat germ or chia seeds as an equal replacement for the flax. Let me know how it turns out.
These are so delicious and a great on-the-go breakfast! Also great to make a double batch and freeze!
These are fabulous! I swapped a few ingredients: instead of 1 cup of applesauce, I used 1/2 c applesauce and 1/2 drained crushed pineapple.
Instead of butter, I used plain greek yogurt. I also added 1/2 c unsweetened coconut and 1/2 c chopped pecans. These will be a regular in our breakfast rotation.
I have not made this cookies yet however has anyone used pineapple instead of the apple in the recipe?
These are marvelous! Love the moist and chewiness, just like cake! Just took them from the oven, hubby and I had to have one.
I did some improvising and they turned out perfect. Didn’t have enough apple as it called for so I chopped up some organic green raisins and added them in. Yum!
I think the flavor will be even better after they sit overnight, can’t wait until tomorrow morning to have again.
Wondering if these could be baked in a mini muffin tin?
I have not tried that, but if you give it a try let me know how it turns out. You can also make the cookies smaller and bake on a baking sheet. Reduce the baking time for smaller cookies.
I never leave recipe reviews, but these were too tasty not to. They are healthy enough to not feel guilty eating them, and the maple syrup makes them just sweet enough to make them eat like a chewy cookie. I added a scoop of raisins and cut back on the nutmeg just as a matter of personal preference. My 2 year old loved them and so did I!
Do you think these could be made into a pan/bar cookie? My granddaughter loves baked oatmeal (I make her a blueberry one & peanut butter&banana combination). What do you think? Bake about 30 minutes? She is almost 2 & loves to bake with me but, has not patience for cookie baking times. ??
I haven’t tried that, so I can’t say how it would work. If you decide to give it a try, let me know how they turn out. 🙂
Can I use olive oil instead of coconut oil?
I haven’t tried that but I think it will work fine.
I first left a review on here in 2017. Now again in 2021 to say how much we have enjoyed these over the years. I still prefer maple syrup to honey and I still add vegan vanilla protein powder. Now I increase the cinnamon and nutmeg and add pepitas. Thanks for a tried and true recipe!
I do not have ground flax seed. Could I substitute ground hemp hearts? Do you have other suggestions to sub for the flax seed? Thanks!
Ground hemp seeds will work, or you could use wheat germ or chia seeds. If you read through the comments other readers have tried a variety of substitutions for the flax seed with good success. Enjoy!
I can’t wait to try these, they look amazing. Wondering if you can make them in a sheet pan and cut them into bars. If so, how long would you cook them?
Hi Kari, I haven’t tried that, so I can’t say how they will turn out. You would have to experiment with the cook time. 🙂 If you give it a try, let me know how it goes!
Love all things carrot cake!
I cannot have butter or oil. Any substitute that would work in this recipe?
Coujd date paste be used in place of maple syrup?
Hi LouAnn, You could try substituting applesauce for the butter. I have not tried this recipe with date paste, so you would have to experiment. If you try it, let me know how it turns out.
I made these as a part of my postpartum meal prep so I could have an easy breakfast! I doubled the recipe and added some hemp hearts for extra protein. These cookies were delish – reminded me of baked oatmeal in a single serving size. They kept well in the freezer and were easy to quickly thaw in the microwave. Will definitely make again!
These cookies are excellent! I ran out of oat flour so I subbed cup for cup GF flour, & my ground flax seeds were ancient & a little musty tasting but rejuvenated in the oven with a little toasting (I still binned the rest of the bag, a small tear in my eye). I also added walnuts, because yum, & thought about adding raisins but decided not to out of deference to my housemate’s blood sugar. Despite these walnutty, toasty, & xanthan gummy additions these soft, chewy, flavorful cookies are a delight!
I have a boatload of cream cheese frosting left over from a friend’s GF red velvet birthday cake last week, so I admit to embellishing my bites with a bit of that. All in the name of getting rid of leftovers of course. But I think a little plain cream cheese on these cookies would also be a welcome addition, no sugar added.
Also, since foods stop tasting like food after too many repetitions for me (like saying a words too many times in a row) I followed recommendations & froze about 1/3. I’ve been bumming them off on friends as well. “What? You’ve never heard of breakfast cookies? Would you like to try one? No, really, take a few.” I’ve only had rave reviews from my tasters.
I didn’t have butter so I used Avocado oil and subbed chia seeds for the flaxseed. They came out good. Next time I would add extra cinnamon to give them a bit more flavor. But they are delicious.
I was looking for something simple yet delish to bring to a brunch celebration. I was going to be traveling and staying overnight before the event so I would not have referation available. I made these the day before we left, did not refrigerate or freeze them. I left them out overnight with a piece of parchment & a clean towel over them. The day we left I put them in a paper ‘to go’ container with parchment between layers. They were a huge hit!
I can’t find ground flex seeds I can find ground flex seeds meal is that the same
Yes, that is the same. I hope you enjoy the recipe!
Made these!! Went lite on any fatty ingredients, (butter, etc) and still “got it”🥰 I’ll be making these ongoing. Came out perfect for me 😄
Followed the recipe…almost, lol
I used gluten-free flour to start with. I then eliminated the apple and substituted 1/2 C chopped walnuts, 1/2 C craisens and 1/4 C shredded coconut. They were wonderful! I’ll definitely make these again!
These are delicious. I was very careful in measurements and the texture was great. I used GF protein oats for tons of protein and also added a huge handful of walnuts to the batter. I used maple syrup for the sweetener. Yum!
I’ve never heard of protein oats. Where can I find them?
I’m sensitive to seeds. Is there something I can substitute for the flaxseeds?
You can substitute them with oat flour or whole wheat flour.
For breakfast, I think they lack protein. It’s a great low sugar recipe, I’m glad I tried it. But I’ll be added a cup of yogurt with my carrot cake cookies.
Hi Colleen,
I agree that it’s a great idea to pair these with a protein for breakfast, like yogurt, cottage cheese or eggs. Thank you for trying the recipe!
I make these all the time. So delicious! Except I have to double or triple them if I want to freeze a batch because my 4 year old eats these like it’s candy.
I also make these vegan by adding apple sauce instead of butter, chia egg instead of egg and I add 1 cup of chopped walnuts to it for some extra fat.
These are SO DELICIOUS!!
I’m so happy to hear that you are enjoying this recipe!
Who knew that an oatmeal breakfast cookie could be so scrumptious? I followed the recipe as written with real maple syrup and I flatted a 1/4 cup cookie dough to make the cookies. I know I will be making these carrot cake breakfast cookies often! Thank you!