HEALTHY CARROT CAKE OATMEAL BREAKFAST COOKIES
These cookies taste just like carrot cake-one of my favorite treats! They're chewy like regular "dessert" cookies and have the sweetness level of muffins. They'll keep for at least one week if stored in an airtight container in the refrigerator-if they last that long!
Yield 15 cookies
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the coconut oil, egg white, and vanilla. Stir in the maple syrup and milk. Add in the flour mixture, stirring just until incorporated. Gently fold in the carrots. Chill the cookie dough for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width with a spatula. Bake at 325°F for 10-13 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
HEALTHIER CARROT OATMEAL COOKIES
This makes a relatively healthy, cake-like cookie that is a bit like a mix between carrot cake and oatmeal cookies. I adjusted a few different recipes to use less sugar and more oats and carrots so that I don't feel too bad eating these for breakfast (which I can't resist)!
Provided by CAMILLEELISE
Categories 100+ Breakfast and Brunch Recipes
Time 35m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
- Combine honey and coconut oil in a large bowl; beat with an electric mixer until creamy. Add carrots and eggs and mix well.
- Sift flour, baking powder, cinnamon, nutmeg, baking soda, and salt together in a large bowl. Add to the wet ingredients and mix until well combined. Mix in oats, raisins, and walnuts until well distributed.
- Drop large spoonfuls of dough 2 inches apart onto the prepared cookie sheets and flatten with a fork, if desired.
- Bake in the preheated oven until tops are a golden color, about 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 199 calories, Carbohydrate 29.4 g, Cholesterol 13.6 mg, Fat 8.8 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 5.6 g, Sodium 91.5 mg, Sugar 16.3 g
FAVORITE CARROT CAKE
This carrot cake recipe will become your new favorite! This moist and delicious carrot cake is easy to make with basic, wholesome ingredients. It's the best! Recipe yields one double-layer 9" cake.
Provided by Cookie and Kate
Categories Cake
Time 1h20m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees Fahrenheit and grease two 9″ round cake pans. If you're making classic cream cheese frosting, don't forget to pull the cream cheese and butter out of the fridge so they can warm to room temperature.
- Toast the pecans on a rimmed baking sheet in the preheated oven until fragrant, about 5 minutes. Once they're cool enough to handle, transfer them to a cutting board and chop them into small pieces. Reserve a couple tablespoons chopped pecans for garnishing the cake, if desired. We'll stir the rest into the dry mixture in the following step.
- In a large mixing bowl, combine both flours, cinnamon, ginger, baking powder, salt and baking soda. Stir until blended. Add the grated carrots and chopped pecans, and stir to combine.
- In a medium mixing bowl, combine the oil, maple syrup, milk, eggs and vanilla extract. Whisk until fully blended.
- Pour the wet ingredients into the dry ingredients. Mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the two cake pans and spread the batter in an even layer on top.
- Bake the cakes on the middle rack for 45 to 50 minutes, or until the center of the cakes is springy to the touch and a toothpick inserted into the center comes out clean. Place the baked cakes on a cooling rack and let them cool completely before frosting.
- When you're ready to assemble, prepare the frosting as directed. Carefully invert the cakes to release them from their pans. Frost the top of one cake with about one-third of the frosting. Place the second cake on top, and frost the top with another one-third of the frosting. Finish by frosting around the side of the cake with the remaining frosting. If desired, sprinkle the reserved chopped pecans on top.
- When you're ready to serve, use a sharp chef's knife to carefully cut the cake into slices. The cake will keep at room temperature for the rest of the day, and for up to 4 days in the refrigerator.
Nutrition Facts : ServingSize 1 slice of cake topped with classic cream cheese frosting, Calories 519 calories, Sugar 33.7 g, Sodium 441.2 mg, Fat 29.4 g, SaturatedFat 9.9 g, TransFat 0 g, Carbohydrate 59.3 g, Fiber 5.3 g, Protein 7.4 g, Cholesterol 82.8 mg
CARROT CAKE OATMEAL COOKIES
Cake-like carrot cake oatmeal cookies with a sweet and fresh taste. Drizzle with melted white or cream cheese store-bought or homemade icing if desired.
Provided by jennifer_dupree
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 35m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets.
- Place butter, brown sugar, white sugar, and egg in a large bowl and mix with an electric mixer for 1 minute. Add carrots, water, and orange zest; mix until fully blended. Add oats, flour, baking soda, salt, nutmeg, and cinnamon; mix for 1 minute more.
- Drop by teaspoonfuls onto the prepared baking sheets, 2 inches apart.
- Bake in the preheated oven until edges are set and golden, 8 to 10 minutes. Cool on wire racks.
Nutrition Facts : Calories 85.2 calories, Carbohydrate 13.1 g, Cholesterol 11.5 mg, Fat 3.3 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 75.2 mg, Sugar 6.6 g
CARROT CAKE BREAKFAST COOKIES
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
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.
More about "carrot cake breakfast cookies food"
OH MEGA CARROT CAKE BREAKFAST COOKIES & SUPERFOOD GREEN ...
From ohsheglows.com
4.9/5 (8)Category Vegan, Cookie, Biscuit, & BiscottiServings 13Total Time 25 mins
- Preheat the oven to 325F and toast the pecans for 10-11 minutes. Meanwhile, prepare the batter. In a large bowl, mix together the flax, flour, oats, baking powder, salt, cinnamon, and raisins.
- Grate the carrots and ginger using the finest grate. In a smaller bowl, melt the coconut oil in the microwave for about 45-60 seconds. You want the oil hot so it doesn’t clump up when adding the cold wet ingredients. Now add in the maple syrup, carrots, applesauce, grated ginger, and vanilla. Stir well.
- Remove pecans from the oven and add to the dry ingredients. Increase oven temp to 350F. Now add the wet ingredients to the dry and mix well. The dough will be very sticky, so not to worry.
- With a spoon, scoop about 13 cookies onto a lined baking sheet. They don’t spread much so you can put them an inch apart. Bake for 14-15 minutes at 350F and allow to cool on baking sheet.
CARROT CAKE BREAKFAST COOKIES - EATING BIRD FOOD
From eatingbirdfood.com
3.7/5 (7)Total Time 30 minsCategory BreakastCalories 181 per serving
- In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend. Add the carrots, pecans, and raisins and stir to combine.
- In a medium bowl, combine the honey and coconut oil. Whisk until blended. Pour the liquid mixture into the flour mixture and stir until just combined. The dough might be rather wet, but don't worry.
- Drop ¼-cup scoops of dough (an ice cream scoop with a wire scraper is perfect for this) onto the prepared baking sheet, leaving several inches of space around each one. Use the palm of your hand to gently flatten each cookie to about ¾-inch thick.
HEALTHY CARROT CAKE BREAKFAST COOKIES - SHE LIKES FOOD
From shelikesfood.com
5/5 (1)Total Time 35 minsCategory Breakfast
- 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.
CARROT CAKE BREAKFAST COOKIES - A BEAUTIFUL PLATE
From abeautifulplate.com
4.4/5 (60)Total Time 35 minsCategory BreakfastCalories 142 per serving
- Preheat the oven to 375°F (190°C) with a rack in the center position. Line a large rimmed baking sheet with parchment paper or silicone baking sheet.
- In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend. Add the carrots, pecans, and raisins and stir to combine.
- In a medium bowl, combine the honey and coconut oil. Whisk until blended. Pour the liquid mixture into the flour mixture and stir just until combined. The dough might be rather wet, but don’t worry.
- Drop ¼-cup scoops of dough (an ice cream scoop with a wire scraper is perfect for this) onto the prepared baking sheet, leaving several inches of space around each one. Us the palm of your hand to gently flatten each cookie to about ¾-inch thick.
ONE-BOWL CARROT CAKE BREAKFAST COOKIES - REAL FOOD WHOLE LIFE
From realfoodwholelife.com
Estimated Reading Time 3 mins
- In a large bowl, whisk together the oil, eggs, maple syrup, applesauce and vanilla extract until well combined. It’s okay if the coconut oil solidifies a bit.
- Add the oat flour, whole oats, coconut, salt, baking powder and cinnamon, stirring until just combined.
CARROT CAKE BREAKFAST COOKIES - KRISTINE'S KITCHEN
From kristineskitchenblog.com
4.9/5 (11)Total Time 35 minsCategory SnackCalories 146 per serving
- In a medium bowl or liquid measuring cup, whisk together applesauce, honey (or maple syrup), egg and vanilla. Mix in the melted butter.
- Pour the wet ingredients into the dry and stir until just combined. Gently fold in the grated carrot and apple.
CARROT CAKE BREAKFAST COOKIES - MY WHOLE FOOD LIFE
From mywholefoodlife.com
Servings 20Estimated Reading Time 1 min
CARROT CAKE BREAKFAST COOKIE - BARIATRIC WOMEN
From bariatricwomen.com
Servings 16Total Time 48 minsCategory BreakfastCalories 127 per serving
CARROT CAKE BREAKFAST COOKIES - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
Reviews 13Calories 47 per servingCategory Healthy Recipes
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat.
- Roll the mixture into 1-oz balls and place them onto the prepared baking tray. The mixture will be quite sticky. Use damp hands to make this process easier.
CARROT CAKE BREAKFAST COOKIES - IOWA GIRL EATS
From iowagirleats.com
4.5/5 (4)User Interaction Count 104Servings 12Estimated Reading Time 7 mins
- Preheat oven to 350 degrees then line a baking sheet with a silpat or parchment paper and set aside.
- Add oats, oat flour, flaxseed meal, cinnamon, baking soda, and salt to a large bowl then mix to combine. Add mashed banana, applesauce, honey, coconut oil, milk, and maple syrup to another bowl then mix until combined. Add wet ingredients to dry ingredients then mix, and then add grated carrots and chopped pecans then mix until combined.
- Scoop 1/4 cup batter (I used an ice cream scoop) onto prepared baking sheet then wet hand with water and press down to flatten slightly (cookies will not spread.) Bake for 8-10 minutes, or until light golden brown. Cool completely then store in an airtight container in the fridge for 3-4 days, or wrap individually in plastic wrap then freeze in a freezer bag. Remove from plastic wrap then wrap in a paper towel and microwave for 20-30 seconds to thaw.
EASY CARROT CAKE HEALTHY BREAKFAST COOKIES | MOMABLES
From momables.com
Estimated Reading Time 4 minsCalories 149 per servingTotal Time 25 mins
- Stir the oat mixture into the banana mixture until combined. Add in the grated carrot, walnuts, and raisins, stir to combine.
HEALTHY CARROT CAKE BREAKFAST COOKIES - BROMA BAKERY
From bromabakery.com
5/5 (7)Estimated Reading Time 5 mins
- In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend. Add the carrots, pecans, and raisins and stir to combine.
- Pour the liquid mixture into the flour mixture and stir just until combined. The dough might be rather wet, but don’t worry.
CARROT CAKE QUINOA BREAKFAST COOKIES - SIMPLY QUINOA
From simplyquinoa.com
4/5 (40)Calories 108 per servingCategory Breakfast, Dessert, Snack
- Beat together cashew butter, syrup, banana and vanilla in a large bowl. Add flax egg and mix to combine.
- Pour in oats, quinoa flakes, baking powder, spices and salt to the bowl and stir together. Fold in shredded carrots and walnuts.
HEALTHY CARROT CAKE COOKIES - FIT MITTEN KITCHEN
From fitmittenkitchen.com
3/5 (2)Total Time 55 minsCategory CookiesCalories 185 per serving
- In large bowl whisk together (or use electric mixer) creamy nut/seed butter with sugar until combined. Add egg, oil and vanilla extract – mix until combined.
- Add in almond meal, coconut flour, collagen peptides, cinnamon, nutmeg, ginger – stir together then fold in crushed walnuts shredded coconut and grated carrots.
- Use round tablespoon or medium cookie scoop to drop dough onto baking sheet, making sure to leave about 2″ apart. Gently flatten cookie dough.
CARROT CAKE BREAKFAST COOKIES RECIPE - WELL VEGAN
From wellvegan.com
5/5 (8)Estimated Reading Time 4 minsServings 10Total Time 30 mins
- In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend. Add the carrots, pecans, and raisins and stir to combine.
- In a medium bowl, combine the honey and coconut oil. Whisk until blended. Pour the liquid mixture into the flour mixture and stir just until combined. The dough might be rather wet, but don’t worry.
- Drop ¼-cup scoops of dough (an ice cream scoop with a wire scraper is perfect for this) onto the prepared baking sheet, leaving several inches of space around each one. Use the palm of your hand to gently flatten each cookie to about ¾ inch thick.
ONE BOWL CARROT CAKE BREAKFAST COOKIES - LIVE SIMPLY
From livesimply.me
5/5 (5)Total Time 27 minsCategory BreakfastCalories 261 per serving
- In the bowl of a stand-mixer (you can also use a large bowl and wooden spoon), on medium speed with the paddle attachment, beat together the honey and butter until creamy. Add the eggs and beat on medium speed for 30 seconds, until the eggs are incorporated into the butter/honey mixture.
- Now it's time to add the remaining ingredients: rolled oats, einkorn flour, shredded carrots, chopped apple, chopped pecans, shredded coconut, ground cinnamon, baking soda, and salt. Over low speed, combine the ingredients until the dough is wet and sticky.
- Scoop the cookie dough onto a cookie sheet. I use an ice cream scooper to create the perfect size cookies. Dust the back of a spoon with flour or grease with coconut oil or butter. Flatten the cookies (versus just a round ball of dough) with the back of the spoon.
CARROT CAKE BREAKFAST COOKIES - GLUTEN FREE, EGGLESS ...
From justastasty.com
Category Breakfast, DessertTotal Time 1 hr 38 mins
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar. Add the applesauce, honey, and vanilla extract and mix until combined. Add the dry ingredients to the wet ingredients and mix on low speed to combine. Fold in the grated carrots.
- Preheat oven to 350°F and line a baking sheet with parchment paper. Scoop the dough into balls and place on the baking sheet, about 2 inches apart. Bake for 16-18 minutes. The cookies may still seem soft and not done, but remove from oven and allow them to cool for 10 minutes.
CARROT BREAKFAST COOKIES - PALEOMG
From paleomg.com
Estimated Reading Time 4 minsTotal Time 50 mins
- Use an ice cream scoop to scoop out 12-14 cookies on the baking sheet. Then use the bottom of a glass to slightly flatten out each cookie. Bake for 35-40 minutes, until completely cooked through in the middle. Let rest for 10 minutes before eating!
CARROT CAKE OATMEAL BREAKFAST COOKIES - ERIN LIVES WHOLE
From erinliveswhole.com
5/5 (14)Total Time 30 minsCategory BreakfastCalories 157 per serving
CARROT CAKE BREAKFAST COOKIES - VIDEO - LEELALICIOUS
From leelalicious.com
5/5 (9)Total Time 30 minsCategory BreakfastCalories 119 per serving
- Preheat oven to 350° F. Line a baking sheet with parchment. Combine ground flax with water and set aside for 5 minutes.
- Use a measuring cup or a large ice cream scoop to drop about 1/4 cup of the cookie mixture onto a baking sheet and flatten the cookies (they won't spread while baking). Bake for about 20 minutes until edges are lightly browned.
CARROT CAKE BREAKFAST COOKIES - STEPHANIE KAY NUTRITION
From kaynutrition.com
Cuisine AmericanTotal Time 35 minsCategory BreakfastCalories 357 per serving
- In a large bowl, combine all of the dry ingredients; oats, oat flour, walnuts, baking powder, salt, cinnamon, ginger and nutmeg.
- Peel and shred carrots to create 1 cup of well packed shredded carrots, typically 2 large carrots or 3-4 small carrots. Set aside.
- In a separate small bowl, combine the wet ingredients (except maple syrup); melted coconut oil or butter, vanilla extract and apple sauce. Whisk well to combine.
CARROT CAKE BREAKFAST COOKIES - A COUPLE COOKS
From acouplecooks.com
5/5 (3)Total Time 30 minsCategory BreakfastCalories 307 per serving
- In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend. Add the carrots, pecans, and raisins and stir to combine.
- In a medium bowl, combine the maple syrup and coconut oil. Whisk until blended. Pour the liquid mixture into the flour mixture and stir until just combined. The dough might be rather wet, but don’t worry.
- Drop 1/4-cup scoops of dough (an ice cream scoop with a wire scraper is perfect for this) onto the prepared baking sheet, leaving several inches of space around each one. Use the palm of your hand to gently flatten each cookie to about 3/4-inch thick.
HEALTHY MEAL PREP CARROT CAKE BREAKFAST COOKIES (VEGAN ...
From lindsaypleskot.com
5/5 (4)Category BakingCuisine North AmericanTotal Time 28 mins
- In a medium sized mixing bowl, add the banana and mash with the back of a fork until a paste is formed. Add the peanut butter, maple syrup, and vanilla and mix to combine well.
HEALTHY CARROT CAKE BREAKFAST COOKIES - WHOLESOMELICIOUS
From wholesomelicious.com
4.7/5 (3)Total Time 30 minsEstimated Reading Time 3 minsCalories 200 per serving
- In a large bowl, mix together flour, oats, chia seeds, baking soda, salt, and cinnamon. Add raisins, coconut, and walnuts. Set aside.
- In a medium sized bowl, mix together coconut oil, vanilla extract, and honey. Add eggs and whisk to combine.
- Slowly fold wet ingredients into dry. Continue to mix with a large spoon, until dry ingredients are completely mixed with wet (no dry ingredient clumps). Dough will be thick.
CARROT CAKE BREAKFAST COOKIES - MELISSA'S HEALTHY KITCHEN
From melissashealthykitchen.com
Estimated Reading Time 1 min
CARROT CAKE BREAKFAST COOKIES WITH CREAM CHEESE ICING ...
From laurenkellynutrition.com
5/5 (3)Total Time 30 minsCuisine AmericanCalories 100 per serving
CARROT CAKE BREAKFAST COOKIES | SHERI SILVER - LIVING A ...
From sherisilver.com
Servings 12Total Time 30 minsCategory Breakfast, Snack, Dessert
CARROT CAKE BREAKFAST COOKIES RECIPE | REAL SIMPLE
From realsimple.com
5/5 (9)Total Time 1 hr 5 minsServings 12
HEALTHY CARROT CAKE COOKIE RECIPE FOR BREAKFAST ON THE GO ...
From chatelaine.com
Estimated Reading Time 4 mins
CARROT CAKE OATMEAL RECIPE - RECIPES.NET
From recipes.net
Cuisine ACategory OatmealServings 1Total Time 10 mins
25 BEST CARROT CAKE RECIPES | EASY CARROT CAKE RECIPE ...
From foodnetwork.com
Author By
CARROT CAKE BREAKFAST COOKIES - OUR BALANCED BOWL
From ourbalancedbowl.com
5/5 (7)Category Breakfast, Dessert, SnackCuisine AmericanTotal Time 20 mins
QUICK AND SIMPLE VEGAN CARROT CAKE QUINOA COOKIES - CTV 2
From more.ctv.ca
Servings 2-4Total Time 20 minsCategory Snack
CARROT CAKE BREAKFAST COOKIES - FOR A DIGESTIVE PEACE OF ...
From blog.katescarlata.com
Category Low FODMAP Desserts & OtherEstimated Reading Time 2 mins
CARROT CAKE BREAKFAST COOKIES - SHE'S GOT POWER WITH ...
From shesgotpower.com
Servings 16-18Total Time 35 minsEstimated Reading Time 2 mins
CARROT CAKE BREAKFAST COOKIE - HAPPY + NOURISHED
From happyandnourished.com
CARROT CAKE BREAKFAST COOKIES - KRISTINE'S KITCHEN ...
From pinterest.ca
27 CARROT CAKE BREAKFAST COOKIES IDEAS | SNACKS, RECIPES ...
From pinterest.ca
HEALTHY CARROT CAKE BREAKFAST COOKIES - ALL INFORMATION ...
From therecipes.info
CARROT CAKE BREAKFAST COOKIES - FOOD NEWS
From foodnewsnews.com
CARROT CAKE BREAKFAST COOKIES {GIVEAWAY} - BOB'S RED MILL
From bobsredmill.com
CARROT CAKE BREAKFAST COOKIES RECIPES
From tfrecipes.com
CARROT CAKE BREAKFAST COOKIE - ALL INFORMATION ABOUT ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love