A fun way to start the day! This Carrot Cake Breakfast Cookies Recipe is full of goodness with oats, carrots, pecans, & ginger. Gluten free directions available too!
Breakfast cookies are one of the best ways to get your kids to eat breakfast, especially on the go. They love to feel like they are breaking the rules by eating cookies for breakfast. Don't we all? These Carrot Cake Breakfast Cookies are filled with nutritious ingredients like oats, carrots, pecans, and ginger to fill you up and get your day started on the right foot.
Tips for Carrot Cake Breakfast Cookies
A few tips to make sure your breakfast cookies turn out as amazing as they should.
- Always bake your cookies on parchment paper or a silpat sheet. They won't stick to the pan or burn on the bottom prematurely.
- Make sure the carrots for these cookies are shredded thinly. They will help with the texture of the cookie
- Use a cookie scoop to put your dough on the pan. A cookie scoop really makes all of your cookies a uniform size and shape, which helps them all bake evenly.
Gluten Free Carrot Cake Breakfast Cookies
I love sharing alternatives to make baked goods gluten free and dairy free. These breakfast cookies are very easy to amend for both! For gluten free breakfast cookies just substitute
- Gluten Free Oats
- Gluten Free Flour
- and double check your vanilla extract to make sure it too is gluten free.
For dairy free you only have to watch out for the butter. Just switch it out for coconut oil or another dairy free butter substitute.
The recipe only calls for 1 egg. I don't pretend to know a lot about egg free baking, but I do know it is a top allergen and I know Vegans and more try to avoid them. With that being said, there is no reason why an egg substitute or a flax egg shouldn't be used in this. Both should work just fine.
Storing Breakfast Cookies
Once your cookies have cooled you can store them in an air tight container. You can even double the batch and put some of your cooled breakfast cookies in the freezer for those busy days! Just thaw and enjoy!
Carrot Cake Breakfast Cookies
- 1 cup quick-cooking oats
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- 1 ½ cups carrots shredded
- 1 cup pecans chopped
- ¼ cup dried pineapple chopped
- ¼ cup unsweetened coconut flakes
- 1 teaspoon vanilla
- ½ cup maple syrup
- 1 egg
- ¼ cup melted butter or coconut oil
- Preheat oven to 350 degrees. Prepare a large baking sheet with parchment paper.
- In a large bowl, combine oats, flour, baking powder, cinnamon, salt, and ginger. Add the carrots, pecans, pineapple, and coconut.
- In another bowl, whisk together the vanilla, syrup, egg, and butter. Pour the wet ingredients into the bowl with the dry ingredients. Stir until completely combined.
- Use a large scoop (about ¼ cuto evenly divide the batter, placing about 1 inch apart on baking sheet. Flatten each portion with the back of the scoop or the palm of your hand to about ¾ inch thick.
- Bake for 15 to 18 minutes or until the edges are golden. Cool on the baking pan for about 10 minutes before transferring to a cooling rack.
- Store in an airtight container in the refrigerator for up to one week. To heat, microwave each cookie for 15 to 30 seconds depending on the wattage of the microwave.
- Use gluten free oats, gluten free flour mix and make sure your other ingredients like your vanilla are gluten free. Continue the recipe as directed.
- Substitute coconut oil or other dairy free butter substitue for the butter.