Carrot Cake Breakfast Cookies

Posted October 9, 2023 by: Admin #Kitchen

Introducing these delectable carrot cake breakfast cookies, which serve as a handheld rendition of a comforting bowl of oatmeal infused with the delightful essence of carrot cake. Surprisingly, as a nutritionist, I’m advocating for cookies as a morning meal choice, and I couldn’t be happier about it! In the nutrition realm, rigid, one-size-fits-all dietary guidelines are frequently employed to steer individuals toward the “right” foods to consume.

Phrases like “This is good, that is bad, don’t eat that, eat more of this” are often used to simplify nutritional advice. While this approach may seem helpful in theory, it leaves little room for nuance and is overly general. Thankfully, when crafted thoughtfully, breakfast cookies are far from being an unhealthy option.

Determining whether a food item or a recipe is healthful boils down to examining its constituent components. For example, if a recipe calls for 1 cup of butter, it might initially appear excessive. However, if this quantity yields 24 servings, you’re actually consuming a mere 2 teaspoons of butter per serving, which is entirely reasonable.

With these carrot cake breakfast cookies, my goal was to craft a (healthy) cookie that could double as a convenient grab-and-go breakfast choice capable of satisfying and sustaining you until lunchtime. So, even though these cookies may appear substantial in size, they were specifically designed to replace an entire bowl of oatmeal. When you break it down, these cookies provide a perfectly balanced breakfast.

Oatmeal Breakfast Cookies with Carrots

Based on this recipe, 1 serving of carrot cake breakfast cookies consists of 1/3 cup rolled oats, 2.5 tbsp. walnuts, 2.5 tbsp. shredded carrot, 1.5 tbsp. raisins, 1.5 tbsp. apple sauce, 1 tsp. coconut oil or butter, and 1 tsp. maple syrup. These quantities are entirely reasonable in my estimation. Therefore, on a per-serving basis, these carrot cake breakfast cookies constitute an exceptionally well-balanced meal composed of whole foods, naturally sweetened to deliver a delectable, soft, and crunchy on-the-go breakfast.

Carrot Cake Breakfast Cookies

These oatmeal breakfast cookies, infused with rolled oats, walnuts, cinnamon, carrots, and raisins, evoke the flavors of a classic carrot cake.

Ingredients

3/4 cup rolled oats
1 1/4 cup oat flour*
1 cup chopped walnuts
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup shredded carrots (about 2 large carrots)
1/4 cup coconut oil or butter, melted
1/2 cup unsweetened apple sauce
1 teaspoon vanilla extract
1/4 cup maple syrup
1/2 cup raisins

Instructions

Preheat your oven to 375°F.
In a spacious bowl, combine all dry ingredients: oats, oat flour, walnuts, baking powder, salt, cinnamon, ginger, and nutmeg.
Peel and shred carrots to yield 1 cup of densely packed shredded carrots, typically 2 large or 3-4 small carrots. Set aside.
In a separate small bowl, blend the wet ingredients (except for maple syrup): melted coconut oil or butter, vanilla extract, and apple sauce. Mix thoroughly.
Incorporate the shredded carrots into the dry ingredients, stir to combine, then add the mixture of wet ingredients, and stir until everything is thoroughly integrated.
Once well mixed, drizzle in the maple syrup to bind the dough and achieve a slightly sticky consistency.
Add the dried raisins and stir to ensure even distribution.
Utilize a 1/2 cup measuring cup to shape the cookies into substantial patty-like forms. The breakfast cookies should be sizeable enough to yield 6 substantial cookies.
Place the cookies on a baking sheet lined with parchment paper, and transfer to the preheated oven for a 25-minute bake.
Once cooked, remove from the oven and allow them to cool. These breakfast cookies can be enjoyed immediately, stored in an airtight container for up to 4-5 days, or frozen for future use.
Savor the deliciousness!