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Easy Carrot Cake Breakfast Cookies Recipe
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Easy Carrot Cake Breakfast Cookies Recipe

Try this easy recipe for carrot cake breakfast cookies. Perfect for busy mornings, they’re packed with healthy ingredients and delicious flavors.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Category: Breakfast, Snack
Kitchen: American
Keyword: Air Fry Chocolate Chip Cookies, breakfast cookies, carrot cake recipe, comfort food recipes, easy recipes, healthy breakfast ideas, sweet recipes easy indian sweets recipes
Servings: 12
Author: Dorothy

Ingredients

  • 1 cup rolled oats
  • ½ cup whole wheat flour
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsweetened applesauce
  • ¼ cup maple syrup
  • 1 large egg
  • 1 tsp vanilla extract
  • ¾ cup shredded carrots
  • ½ cup raisins (optional)
  • ¼ cup chopped walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the rolled oats, whole wheat flour, ground cinnamon, ground nutmeg, baking soda, and salt.
  3. In another bowl, whisk together the applesauce, maple syrup, egg, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  5. Fold in the shredded carrots, raisins, and walnuts (if using).
  6. Scoop the dough onto the prepared baking sheet using a tablespoon or small cookie scoop, spacing the cookies about 2 inches apart.
  7. Flatten each cookie slightly with the back of a spoon.
  8. Bake for 12-15 minutes or until the edges are lightly golden.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a vegan option, substitute the egg with a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water). Store the cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.