Carrot Cake Breakfast Cookies

These soft and chewy Carrot Oat Cookies are packed with wholesome ingredients like oats, whole wheat flour, and fresh grated carrots.

The dough comes together easily in two bowls and bakes in just under 20 minutes. They’re dairy-free and perfect for using up extra carrots. Store them at room temperature, in the fridge, or freeze for a healthy treat anytime!

Recipe

This recipe makes 13 large cookies

Ingredients:

  • 1 cup quick-cooking oats

  • 1 cup whole wheat flour

  • 1 tsp baking powder

  • 1 tsp ground cinnamon

  • 1/2 tsp salt

  • 1/4 tsp ground ginger (optional)

  • 1 and 1/2 cups peeled, grated carrots (about 1/2 pound)

  • 1/4 cup raisins

  • 1/2 cup brown sugar

  • 1/2 cup vegetable oil

Equipment:

  • Large mixing bowl

  • Medium bowl

  • Grater

  • Mixing spoon

  • Measuring cups and spoons

  • Baking sheet

  • Parchment paper

  • Oven

  • Oven mitts

Directions:

  • Preheat oven to 350 °F. Line a baking sheet with parchment paper.

  • Peel and grate carrots. Go slow and wash your fingers!

  • In a large bowl, combine the oats. flour, baking powder, cinnamon, salt, and ginger. Mix blend.

  • In a medium bowl, combine brown sugar and vegetable oil. Add the carrots and raisins, and stir to combine. Pour the wet mixture into the dry mixture and just stir until combined. The dough might be wet, but don't worry.

  • Using a cookie scoop or 2 heaping tablespoons, scoop dough and place onto your prepared baking sheet. Leave at least 2-inches of space between cookies. Use the palm of your hand to gently flatten each cookie to about 3/4 inch thick.

  • Bake until the cookie are golden and firm around the edges, 15 to 17 minutes.

Storage: 

  • You can store cookies at room temperature, preferably in a cool and dry place. Baked cookies will stay fresh and taste their best up to three days at room temperature.

    • Keep cookies in an airtight container (ex. Cookie jar or Tupperware). 

  • Store cookies in an airtight container in the fridge for up to a week.

    • Reheat for 10-20 seconds in the microwave for a warm and chewy cookie texture.

  • Freezing baked cookies: 

    • Allow cookies to cool to room temperature before freezing. 

    • Use parchment or wax paper in between cookies to prevent them from sticking together when frozen. 

    • Place cookies in a freezer-safe container; cookies can be stored frozen for 2-4 months.

    • Thaw cookies by gently warming them in the oven at 325 F for about five minutes or microwave in 10 second intervals to warm them up.

  • Freezing cookie dough: 

    • After scooping the cookie dough into balls, freeze or refrigerate in a single layer initially to harden.

    • After a few minutes, you can store your frozen cookie dough balls in a freezer-safe container. 

    • Thaw the cookie dough by transferring it to the refrigerator the day before you plan to bake. You can also thaw the cookie dough for 20 minutes at room temperature. Avoid thawing at room temperature for too long to prevent bacterial growth.

    • Bake cookies as per recipe instructions.