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A stack of chewy carrot cake breakfast cookies with visible oats, grated carrots, and walnuts on a cooling rack.

Carrot Cake Breakfast Cookies

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Calories: 185
Ingredients Method

Ingredients
  

  • 2 cups old -fashioned rolled oats
  • 1 cup whole wheat flour
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon sal t
  • 1 cup finely grated carrots
  • 0.5 cup chopped walnuts
  • 0.25 cup raisin s
  • 0.5 cup unsweetened applesauce
  • 0.33 cup maple syrup
  • 1 large eg g
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, whisk together the rolled oats, whole wheat flour, cinnamon, ginger, baking soda, and salt.
  3. In a separate medium bowl, combine the finely grated carrots, applesauce, maple syrup, egg, and vanilla extract until well blended.
  4. Pour the wet ingredients into the dry ingredient mixture and stir with a spatula until just combined.
  5. Fold in the chopped walnuts and raisins evenly through the dough.
  6. Using a large cookie scoop or 1/4-cup measure, portion the dough into 12 mounds on the prepared baking sheet.
  7. Gently flatten each mound with the back of a spoon or your fingers, as these cookies do not spread significantly during baking.
  8. Bake for 12 to 14 minutes until the edges are golden brown and the centers are firm to the touch.
  9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.