Carrot Cake Breakfast Cookies Food

CARROT CAKE BREAKFAST COOKIES

Carrot Cake Breakfast Cookies image

Wave goodbye to the breakfast-time hustle with these wholesome carrot cake cookies. Packed with carrots, whole-wheat flour, oats, and applesauce, these morning bites will taste like dessert but leave you feeling energized for the day. Quickly bake a batch at the beginning of the week (no need to chill this cookie dough!) for the perfect grab-and-go meal.

Provided by Gabriela Rodiles

Categories dessert

Time 1h

Yield 12 cookies

Number Of Ingredients 13

Ingredients

1 cup quick-cooking oats
1 cup whole-wheat flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/4 cup applesauce
1/4 cup coconut oil, melted
1/4 cup pure maple syrup
1 large egg
2 teaspoons pure vanilla extract
1/2 cup grated carrots (1 to 2 medium carrots)
1/4 cup full-fat Greek yogurt
2 tablespoons confectioners' sugar

Steps:

Preheat the oven 375 degrees F.
Whisk the oats, flour, pumpkin pie spice, baking powder and salt in a medium bowl.
Combine the applesauce, coconut oil and maple syrup in a large bowl. Add the egg and vanilla and whisk to combine. Fold in the flour mixture until completely incorporated. Fold in the carrots.
Using a 2-ounce ice cream scoop (or 2 tablespoons), scoop the dough onto a baking sheet (you should have about 12 cookies). Bake until the cookies are set and the bottoms are light golden brown, 10 to 12 minutes. Let cool on the sheet for 5 minutes then transfer to a wire rack to cool completely, about 30 minutes.
Meanwhile, mix the yogurt, confectioners' sugar and 1 teaspoon water in a small bowl until smooth and can easily be drizzled (mixing in 1/2 teaspoon water at a time if needed).
Transfer the wire rack to the baking sheet and drizzle the yogurt glaze over the cookies. Store in an airtight container in the refrigerator for up to 7 days.

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