Best Carrot Cranberry Oatmeal Stout Breakfast Cookies Recipes

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HEALTHIER CARROT OATMEAL COOKIES



Healthier Carrot Oatmeal Cookies image

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

1 cup honey
⅔ cup coconut oil
2 cups grated carrots
2 eggs
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon baking soda
¼ teaspoon salt
3 cups quick-cooking oats
1 cup raisins
½ cup chopped walnuts

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

CARROT CRANBERRY OATMEAL STOUT BREAKFAST COOKIES RECIPE - (5/5)



Carrot Cranberry Oatmeal Stout Breakfast Cookies Recipe - (5/5) image

Provided by Birdie

Number Of Ingredients 18

Carrot Cranberry Oatmeal Stout Cookies
1-1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 cups Rolled Oats
1 cup shredded carrots
3/4 cup dried cranberries
1/2 pound unsalted butter
2/3 cup granulated sugar
2/3 cup firmly packed light brown sugar
1 large egg
1 tablespoon molasses
3 tablespoons Guinness Stout
1 teaspoon almond extract

Steps:

  • Preheat oven to 375 degrees. In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Stir in oatmeal, carrots and cranberries. Set aside. In work bowl of an electric mixer cream the butter, white sugar and brown sugar until light and fluffy. Blend in egg, molasses, Guinness Stout, and almond extract. Add dry ingredients, a little at a time, until well combined. Do not over mix. Drop rounded spoonfuls onto parchment lined cookie sheets. Bake at 375 degrees for 9-11 minutes or until done. Let cool for 2 minutes then carefully remove to a cooling rack and let cool completely. Makes 24 cookies

OATMEAL CARROT CRAISIN® COOKIES



Oatmeal Carrot Craisin® Cookies image

A good recipe for carrots leftover from juicing.

Provided by Vinnie Marotta

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 32m

Yield 30

Number Of Ingredients 16

cooking spray
2 cups all-purpose flour
1 cup oats
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
3 cups grated carrots
1 cup sweetened dried cranberries (such as Craisins®)
1 cup dark brown sugar
1 cup light brown sugar
2 eggs
½ cup butter, softened
½ cup corn oil
1 tablespoon maple syrup
1 teaspoon vanilla extract
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray baking sheet with cooking spray.
  • Whisk flour, oats, baking powder, baking soda, and ground cinnamon together in a bowl; stir in carrots and dried cranberries. Add dark brown sugar, light brown sugar, eggs, butter, oil, maple syrup, vanilla extract, and salt to the carrot mixture and stir until dough is well combined.
  • Drop tablespoonfuls of dough about 2 inches apart onto prepared baking sheet.
  • Bake in preheated oven until edges are brown, 12 to 15 minutes.

Nutrition Facts : Calories 180.1 calories, Carbohydrate 27.5 g, Cholesterol 19 mg, Fat 7.3 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 2.6 g, Sodium 114 mg, Sugar 18.4 g

CRANBERRY-NUT OATMEAL COOKIES



Cranberry-Nut Oatmeal Cookies image

I made a few changes to a recipe on the back of a canister of oats. Now this is the only one I use. I often use hazelnuts in place of the pecans, and they are just as good. I hope you enjoy them as much as we do. You can make these larger or smaller; simply adjust the baking time. Keep loosely covered, and they will maintain their chewiness for several days, if they last that long.

Provided by KATSINTHEKITCHEN

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 1h

Yield 36

Number Of Ingredients 12

1 cup unsalted butter at room temperature
1 ½ cups light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups old-fashioned rolled oats
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 ½ teaspoons coarse kosher salt
½ teaspoon ground nutmeg
½ cup dried cranberries
½ cup chopped toasted pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place an oven rack in the upper third of the oven. Line baking sheets with parchment paper.
  • Place unsalted butter and light brown sugar into the work bowl of a stand mixer and mix on medium-slow speed until very fluffy, 3 to 4 minutes. Beat in the vanilla extract, followed by eggs, one at a time. Reduce mixer speed to lowest speed and leave running.
  • In a separate bowl, whisk together the rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg. Pour the dry ingredients into the slowly running mixer in thirds; mix in dried cranberries and nuts until just incorporated. Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart.
  • Bake one batch at a time in the preheated oven just until the edges are brown, 17 to 18 minutes. Allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 17.8 g, Cholesterol 23.9 mg, Fat 6.9 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 3.5 g, Sodium 101.1 mg, Sugar 10.2 g

LEMON CRANBERRY COOKIES RECIPE - (4.2/5)



Lemon Cranberry Cookies Recipe - (4.2/5) image

Provided by Niecer

Number Of Ingredients 12

Lemon Glaze:
2 1/4 cups flour
1/2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
2 Tbsp lemon zest
1 cup unsalted butter, room temperature
1 egg
1 tsp vanilla extract
1 1/2 cups fresh cranberries, diced
1/2 cup powdered sugar
1 Tbsp lemon juice

Steps:

  • In a medium sized bowl, combine the flour, baking powder, and salt in a bowl and set aside. In a large bowl, rub the lemon zest into the sugar until moist and fragrant. Add the butter to the lemon sugar and beat until light and fluffy - 3-5 minutes. Add the egg and vanilla, mixing until smooth. Add in the flour mixture, mixing until just incorporated. Fold in the cranberries by hand. Cover and chill for at least 30 minutes. Preheat the oven to 350. Gently form the dough into balls and bake for 13-15 minutes on parchment lined cookie sheets. Let the cookies cool slightly before moving them to a rack to cool completely. To make the glaze, mix the powdered sugar and lemon juice together, and drizzle over the fully-cooled cookies.

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