Carrot Cake Breakfast Cookies

$- 1 cup grated carrots - 1 cup oats (rolled or quick) - 1/2 cup almond flour - 1/2 cup shredded coconut - 1/2 cup maple syrup - 1/4 cup coconut oil, melted - 1 ripe banana, mashed - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt - 1/2 cup raisins or chopped walnuts (optional) The ingredients for carrot cake breakfast cookies are simple yet packed with flavor. Grated carrots bring natural sweetness and nutrition. Oats add fiber, making these cookies filling and healthy. Almond flour gives a nice texture and a nutty flavor. Shredded coconut adds a tropical touch. Maple syrup serves as the sweetener, giving a rich taste. Coconut oil helps keep the cookies moist. A ripe banana adds sweetness and binds the ingredients well. The vanilla extract enhances the flavor. Baking powder makes the cookies rise slightly. Ground cinnamon and nutmeg bring warmth and spice to each bite. You may choose to add raisins or walnuts for extra crunch or sweetness. This recipe is flexible, so feel free to mix and match ingredients! - Calories per serving: Approximately 120 calories - Macronutrients breakdown: - Carbohydrates: 15g - Protein: 2g - Fat: 6g - Vitamins and minerals: Rich in vitamin A (from carrots) and healthy fats (from almond flour and coconut oil) This cookie is not just tasty; it also gives you a burst of energy. Each cookie is a balance of carbs, protein, and fats. The nutrients in these cookies can help you kickstart your morning right. For the full recipe, check out the details and make these cookies today! 1. Preheat the oven and prepare the baking sheet Start by preheating your oven to 350°F (175°C). This ensures even baking. Line a baking sheet with parchment paper to prevent sticking. 2. Combine dry ingredients In a large bowl, mix these dry ingredients: - 1 cup grated carrots - 1 cup oats (rolled or quick) - 1/2 cup almond flour - 1/2 cup shredded coconut - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt Stir them together until they are well combined. This helps distribute the flavors evenly. 3. Mix wet ingredients In another bowl, whisk together the wet ingredients: - 1/2 cup maple syrup - 1/4 cup melted coconut oil - 1 ripe banana, mashed - 1 teaspoon vanilla extract Mix these until smooth. This blend adds moisture and sweetness. 1. Combine wet and dry ingredients Pour the wet mix into the dry ingredients. Stir gently until just combined. If you want to add some extra flavor, fold in 1/2 cup of raisins or chopped walnuts. 2. Portion and shape the cookies Use a tablespoon to scoop out the mixture. Place the scoops onto the prepared baking sheet, leaving about 2 inches between each scoop. Press each cookie down slightly with the back of the spoon to shape them. 3. Baking time and tips for doneness Bake in your preheated oven for 12-15 minutes. Look for the edges to turn golden brown. The centers should feel firm when touched. Let them cool on the baking sheet for about 5 minutes before moving them to a wire rack. This helps keep the cookies soft and chewy. For the full recipe, refer to the earlier section. Enjoy the process of making these delicious treats! To keep your carrot cake breakfast cookies moist, use ripe bananas. The riper the banana, the more moisture it adds. Also, don't over-bake them. Bake until the edges are golden, and the center feels firm. This ensures the cookies stay soft and chewy. For the perfect texture, mix the dry ingredients first. This helps distribute the baking powder and spices evenly. When you combine wet and dry ingredients, mix gently. Over-mixing can make the cookies tough instead of soft. To present the cookies well, place them on a decorative plate. You can dust them with a bit of cinnamon for a nice touch. Serving them warm is best, but they taste great at room temperature too. Pair these cookies with a glass of cold milk or a cup of tea. They also go well with yogurt, which adds creaminess. Enjoy your cookies as a tasty breakfast treat or a quick snack anytime! {{image_2}} You can easily change up the flavor of your carrot cake breakfast cookies. Here are some ideas: - Add-ins: Toss in some walnuts, pecans, or sunflower seeds for extra crunch. You can also add chocolate chips for a sweet twist. - Spice variations: Try adding ground ginger or ground cloves for a warm, spiced flavor. These spices can give your cookies a unique taste. Want to make your cookies fit your diet? Here are some options: - Gluten-free options: Swap the almond flour with a gluten-free flour blend. You can also use certified gluten-free oats. - Vegan adaptations: Replace the egg with a flax egg or applesauce. Use maple syrup or agave nectar to give sweetness without animal products. These variations make the recipe fun and flexible. You can create a cookie that fits your taste and diet. Check the Full Recipe for more ideas! To keep your carrot cake breakfast cookies fresh, store them at room temperature. Use an airtight container to prevent them from getting dry. They can last up to five days this way. If you want to enjoy them warm, just pop them in the microwave for a few seconds. For longer storage, freezing is your best option. Place the cookies in a single layer on a baking sheet. Freeze them for about an hour until firm. Then, transfer them to a freezer bag or container. They can stay fresh for up to three months. To thaw, take the cookies out and let them sit at room temperature. If you want a warm treat, reheat them in the oven at 350°F (175°C) for about 5-7 minutes. Enjoy your delicious carrot cake breakfast cookies any time! For the full recipe, check the section above. How long do carrot cake breakfast cookies last? These cookies can last up to one week at room temperature. Store them in an airtight container. For longer storage, keep them in the fridge for two weeks. If you freeze them, they can last up to three months. Just thaw them at room temperature before eating. Can I use different types of flour? Yes, you can use different flours. Whole wheat flour or gluten-free flour works well. If you want a nutty flavor, try oat flour. Each flour will change the texture a bit but will still taste great. Are these cookies suitable for kids? Absolutely! These cookies are fun and healthy. They pack in good nutrients like fiber and vitamins from the carrots. Kids often love the sweet taste from the banana and maple syrup. Just keep an eye on added nuts for allergies. What can I replace if I’m out of a specific ingredient? If you lack almond flour, try using all-purpose flour or oat flour instead. Instead of maple syrup, honey or agave syrup can work too. You can swap coconut oil for butter or any neutral oil. How to adjust the recipe for different serving sizes? To adjust servings, you can easily double or halve the recipe. If you want fewer cookies, just cut each ingredient in half. If you want more, double the amounts. It’s simple math to keep the taste just right. These carrot cake breakfast cookies are easy to make and delicious. We covered the key ingredients and their health benefits. You learned how to prepare, bake, and store them. Remember, you can customize these cookies to fit your tastes and dietary needs. Whether you add nuts or change the spices, the options are endless. Enjoy these healthy treats at breakfast or as a snack. They are sure to be a hit for everyone!$

Start your day with deliciously wholesome Carrot Cake Breakfast Cookies that blend the flavors of carrots and warm spices into a tasty treat! These easy-to-make cookies are packed with oats, almond flour, and coconut, perfect for a nutritious breakfast or snack on the go.Click through to explore how to bake your new favorite breakfast!

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Ingredients

1 cup grated carrots

1 cup oats (rolled or quick)

1/2 cup almond flour

1/2 cup shredded coconut

1/2 cup maple syrup

1/4 cup coconut oil, melted

1 ripe banana, mashed

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup raisins or chopped walnuts (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the grated carrots, oats, almond flour, shredded coconut, baking powder, cinnamon, nutmeg, and salt. Mix until well combined.

In another bowl, whisk together the maple syrup, melted coconut oil, mashed banana, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. If you'd like to add raisins or walnuts, fold them in gently.

Using a tablespoon, scoop out the cookie mixture and place it onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of the spoon.

Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the centers feel firm to the touch.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 cookies

- Presentation Tips: Place the cookies on a decorative plate and dust with a little extra cinnamon or serve alongside a small bowl of yogurt for dipping. Enjoy them warm or at room temperature!