These Healthy Carrot Cake Breakfast Cookies are so flavorful and delicious!
I’m coming at you again with more breakfast cookies! Eli’s new favorite word is “Cookie” except he says it more like cucka and it’s pretty adorable 🙂 I’m not thrilled that he’s obsessed with cookies, but thankfully have managed to convince him that these Carrot Cake Breakfast Cookies are cucka worthy 🙂
I have a carrot cake breakfast cookie recipe in this post, but since it’s almost Easter I wanted to elevate it a little bit and add some shredded coconut and pineapple. They really make it so good!
I could go on and on about how much I love breakfast cookies, but these days I love them because my 20 month old loves them. If you’re a fellow parent of a toddler you know how important it is to find something that they deem good enough to eat!
I love hiding lots of healthy ingredients in these Carrot Cake Breakfast Cookies and Eli seems to love them too. They’re packed with pineapple, carrots, coconut and oats. They also have lots of warm spices making them so flavorful.
These Carrot Cake Breakfast Cookies are perfect for an easy make ahead breakfast or snack! I hope you enjoy these as much as we do! 🙂Print
- 2 1/2 cups old fashioned oats, gluten free certified if necessary
- 3/4 cups flour, gluten free or all purpose*
- 1/4 cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/8 teaspoon salt
- 1/2 cup + 2 tablespoon non-dairy milk (I like to use almond)
- 1/4 cup pure maple syrup
- 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
- 1 teaspoon vanilla extract
- 1 cup grated carrot
- 1/2 cup shredded coconut, unsweetened
- 1/2 cup shredded pineapple, make sure to squeeze out all the liquid if using canned pineapple
- Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper or a non-stick mat.
- Add all dry ingredients to a large bowl and stir. Next, add all remaining ingredients and mix again until everything is combined.
- Use a 1/4 cup scoop to scoop the batter onto the parchment paper. Pat the tops down a little and bake cookies about 20 minutes, until firm and cooked through. Let cool on a wire rack before eating.
Breakfast cookies can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer up to 3 months.
*I have made these cookies with gluten free flour, AP flour, almond meal and oat flour. They seem to hold together the best with the gluten free flour, but still work well with any of the other options. The batter just might not stick together quite as much.