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.