Best Carrot Cake Breakfast Cookies Recipes

Carrot Cake Breakfast Cookies image

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 1h

Yield 12

Number Of Ingredients 10

2 eggs, beaten
1/2 cup finely shredded carrot
1/4 cup melted unrefined or refined coconut oil
1/4 cup real maple syrup
1 teaspoon vanilla
2 cups Cascadian Farm™ Farm Stand Harvest organic vanilla, coconut and pumpkin seed granola
1/4 cup ground flaxseed
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
2/3 cup golden raisins

Steps:

Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
In large bowl, mix eggs, carrot, oil, maple syrup and vanilla. Stir in granola, flaxseed, cinnamon and salt. Stir in raisins.
Using 1/4 cup measuring cup, place mounds of dough 3 inches apart on cookie sheets. Press dough to flatten to 1/2-inch thickness. (Dough will not spread during baking.)
Bake 11 to 13 minutes or until set. Cool 15 minutes on cookie sheet. Store in tightly covered container in refrigerator up to 3 days or up to a month in the freezer.

Nutrition Facts : Fat 2, ServingSize 1 Cookie, TransFat 0 g

Carrot Cake Breakfast Cookies image

Provided by Gabriela Rodiles

Categories dessert

Time 1h

Yield 12 cookies

Number Of Ingredients 13

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.