Carrot Cake Breakfast Cookies

I used to eat dry frosted mini wheats for breakfast at the hospital before starting my workday.

Nothing against mini wheats, but these carrot cake breakfast cookies are just such a step up! Like why would I go back?

I’ve been thinking a lot recently about making and eating meals I’m genuinely excited to eat.

I think this gets totally lost too often especially when we’re trying to nourish ourselves. We focus more on the nutrition and less on the yum factor.

Call me idealistic, but I wholeheartedly believe we can do both. Life is far too short for mediocre food in the name of nutrition.

The Stuff

  • 1 cup flour
  • 1 cup quick oats (you can make these by pulsing whole oats in a food processor)
  • 2.5 cups shredded carrots
  • ½ cup raisins
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • 1/4 cup oil
  • 3/4 cup maple syrup
  • 1 teaspoon vanilla

The Steps

  1. Preheat the oven to 375 degrees and grease a cookie sheet.
  2. In a large bowl, mix all of the dry ingredients and the shredded carrots.
  3. In a medium glass bowl, whisk or beat the oil, maple syrup, and vanilla together. Add to the dry ingredients and mix.
  4. Scoop dollops of batter onto the cookie sheet making 12 cookies. With your hands, gently press the dollops to slightly flatten them.
  5. Bake for ~17 minutes or until golden brown (they should still be slightly soft).
  6. Transfer to a cooling rack until room temperature. Then store in an airtight container and enjoy!

Did you make it? I’d love to see how it turned out! Tag @bitebetanutrition on instagram.

Published by Chiara

I’m a rock climber and Registered Dietitian Nutritionist teaching fellow climbers to become the strongest and happiest versions of themselves by incorporating evidence-based fueling strategies and making peace with food.

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