The flavors of carrot cake but in cookie form. Not only are they gluten free, but also made with minimal sweetener. These cookies are full of fiber and healthy fat and will satisfy your sweet tooth. Pair one with a protein source and you have a balanced breakfast that will keep you full and satisfied.
Carrot Cake Breakfast Cookies
These taste like carrot cake but in cookie form. They are packed with fiber and healthy fat and are great for breakfast on the go.
Equipment
- 1 mixing bowl
- 1 whisk
- measuring cups and spoons
- 1 baking sheet
- 1 ice cream scoop used to scoop batter onto sheet pan for even cookies
- parchment paper or cooking spray
Ingredients
- 1 ripe banana
- 1 egg
- 1 carrot, grated
- ½ cup almond butter
- 2 tbsp maple syrup
- 1 cup rolled oats
- ½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- ¼ cup raisins (optional)
- ¼ cup walnuts (optional)
Instructions
- Preheat the oven to 350℉.
- In a mixing bowl, add banana, egg, almond butter, grated carrot, and maple syrup. Whisk together until well combined.
- To the same bowl, add oats, baking powder, salt, cinnamon and stir together.Fold in raisins and walnuts (if using).
- Spray the baking sheet with non-stick cooking spray OR line with parchment paper. Evenly scoop 6 cookies onto the pan.
- Bake at 350℉ for 15 minutes until set and golden brown. Remove from oven and transfer to a cooling rack. Once cool, store in an airtight container. They can stay on the counter for a couple of days, and then place in the fridge or freezer.
Notes
This recipe makes 6 cookies, but you can make 12 small cookies using a smaller scoop.
These freeze really well, reheat for 30 seconds in the microwave.
