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.