Carrot Cake Breakfast Cookies (Kid-Approved!)
Satiating, yummy and kid-approved carrot cake breakfast cookies with a dessert-like twist are ready to grab and go for the first meal of the day. High in protein, fibre, healthy fats and everyone’s favourite traditional carrot cake flavours, they are a nutritious and balanced start to your day.
Ingredients
Wet:
- 3/4 to 1 cup mashed banana from 3 small/2 medium, very ripe bananas
- 2 eggs
- 1/4 cup melted coconut or neutral tasting oil like grapeseed
- ⅛ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
Dry:
- 1 cup oat flour see notes
- 1 cup whole wheat flour
- 1/3 cup shredded coconut
- 1/4 cup chia seeds optional
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ginger
Optional Mix Ins:
- 1/4 cup chopped walnuts
- 1/4 cup chopped raisins
Optional Glaze
- 1/2 cup icing sugar
- 2 to 3 teaspoons milk of choice
- Pinch salt
Instructions
- Preheat the oven to 375°F/190°C and line an extra-large baking sheet with parchment paper.
- In a large mixing bowl, mash the banana, we’ll want around 3/4 to 1 cup mashed. Add the remaining wet ingredients (eggs, oil, syrup or honey, vanilla and grated carrots) and whisk, until well combined.
- In a large mixing bowl, whisk together the dry ingredients (oat flour, whole wheat flour, coconut, chia seeds, baking powder, cinnamon, baking soda, salt and ginger). Pour the wet ingredients onto the dry and stir until just combined, Add the chopped nuts and raisins, if using,
- Scoop a scant 1/3 cup cookie dough onto the baking sheet. Continue, spacing an inch or so apart, for the remaining dough.
- Bake for 16 to 18 minutes, until lightly firm to the touch with light golden bottoms. Once baked, allow to cool completely before glazing.
- While the cookies bake, make the glaze, if using: To a small bowl, add the powdered sugar and stir in 2 teaspoons of milk, until smooth. We are looking for a spreadable consistency, not runny. If needed, add a little more milk, just 1/2 teaspoon at a time, and stir until smooth. Spread or pipe (I just add it to a baggie and snip a tiny piece off one corner) over the fully cooled cookies.
Notes
Make your own oat flour: Add a generous cup of rolled or quick-cooking oats to a small food processor or blender. Process for 10 to 20 seconds, or until finely ground.
Egg-free version: Replace the eggs with two chia eggs. Combine two tablespoons of ground chia seeds with five tablespoons of water and let the mixture sit for five to ten minutes before using.
Nut-free version: Omit the walnuts. If packing the cookies for school or daycare, check all ingredient labels and follow your school’s allergy policy.
Chia seeds: Ground chia works best for the chia eggs. The optional chia seeds added directly to the cookie dough can be whole or ground.
Glaze: Allow the cookies to cool completely before glazing. Use plant-based milk if you need the glaze to be dairy-free.
Storage: Store cooled cookies in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. Freeze unglazed cookies for up to three months and add the glaze after thawing.
Nutrition
Calories: 145kcalCarbohydrates: 20gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 27mgSodium: 198mgPotassium: 169mgFiber: 4gSugar: 3gVitamin A: 52IUVitamin C: 1mgCalcium: 60mgIron: 1mg
Tried this recipe?Let us know how it was!