Breakfast is a difficult meal. We want something delicious but most of us also do not have enough time to spend cooking an in-depth meal in the mornings. These Carrot Cake Breakfast Cookies are the perfect way to ensure that you get a healthy breakfast without all the fuss.
Many people refer to breakfast as the most important meal of the day. This is because you require energy to get you through your hectic mornings. When it comes down to having the time however, to make something delicious and nutritious each morning, many people just end up skipping the meal all together. Thankfully these Carrot Cake Breakfast Cookies can be made in advance to make your mornings truly easy.
Not only are these delicious little morsels the perfect balance of sweet and light, but they quite literally make your mornings much easier. Your family can just grab and go on their way to school, work and other activities.
How to Make Carrot Cake Breakfast Cookies
These yummy little cookies are perfect for school mornings, workdays and everything in between. All it takes are a few simple ingredients and a little bit of time.
- Preheat your oven to 350 degrees.
- You will want to use a large baking sheet lined with parchment paper. This will not only reduce the mess, but it will ensure the cookies bake evenly and do not stick.
- Grab a large bowl and combine your oats, flour, baking powder, cinnamon, salt and ginger. These delicious spices give you the authentic taste of traditional carrot cake. Trust me, you need them.
- Add the carrots, pecans, pineapple and coconut to the mixture. Make sure to mix very well to combine.
- In another large bowl mix together your wet ingredients. Combine the vanilla, syrup, egg, and melted butter. Whisk well.
- Pour the wet ingredients into the dry ingredients and stir until completely combined. Do not over mix.
- Portion out ¼ of a cup to divide the batter evenly using a large scoop. Place each portion about one inch apart on the baking sheet.
- Flatten each cookie with the palm or your hand or the back of your scoop until they are about a ¼ of an inch thick.
- Bake in the oven for 15 to 18 minutes or until you notice the edges turning golden brown.
- Once done baking, cool on the pan for approximately 10 minutes prior to moving them to a cooling rack.
- To store, place the cookies in an airtight container in your refrigerator for up to one week.
Can I Reheat Carrot Cake Breakfast Cookies?
You can reheat these cookies in the microwave for 15 to 30 seconds each depending on how powerful your microwave is. Just be careful not to overheat them. Remember to allow them to cool before serving them.
Healthy Carrot Cake Breakfast Cookies
- 1 cup quick-cooking oats
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- 1 ½ cups shredded carrots
- 1 cup chopped pecans
- ¼ cup dried pineapple chopped
- ¼ cup unsweetened coconut flakes
- 1 teaspoon vanilla
- ½ cup maple syrup
- 1 egg
- ¼ cup melted butter
- Preheat oven to 350 degrees. Prepare a large baking sheet with parchment paper.
- In a large bowl, combine oats, flour, baking powder, cinnamon, salt, and ginger. Add the carrots, pecans, pineapple, and coconut.
- In another bowl, whisk together the vanilla, syrup, egg, and butter. Pour the wet ingredients into the bowl with the dry ingredients. Stir until completely combined.
- Use a large scoop (about ¼ cup) to evenly divide the batter, placing about 1 inch apart on baking sheet. Flatten each portion with the back of the scoop or the palm of your hand to about ¾ inch thick.
- Bake for 15 to 18 minutes or until the edges are golden. Cool on the baking pan for about 10 minutes before transferring to a cooling rack.
- Store in an airtight container in the refrigerator for up to one week. To heat, microwave each cookie for 15 to 30 seconds depending on the wattage of the microwave.