Cookies for breakfast? There's no guilt if you're eating these soft batch oatmeal carrot cake cookies. They're sweetened with pure maple syrup and packed with healthy goodness.
They're even Bugs Bunny and Cookie Monster approved.
This month the #FoodieMamas are featuring carrots in our recipes. So be sure to check out all the different way to eat carrots in the delicious recipes below. I was thinking how I could incorporate carrots into something sweet yet healthy and I came up with the perfect recipe. Who can say no to cookies?
Chock-full of fiber and beta-carotene from the carrots, calcium and potassium from the old-fashioned oats and heart healthy omega-3 fats and antioxidants from the walnuts, you can gobble down these cookies knowing they're good for you.
Coming up with healthy snacks and breakfast choices can be challenging in a house with growing teenage boys. Every chance I can get them to eat their vegetables, I do.
They're paying attention to what foods they are putting in their bodies and how healthy choices can boost their performance in school and in their athletics.
The soft batch of oatmeal carrot cake cookies are the perfect on the go on the go breakfast choice. Be sure to check out my other breakfast cookies as well as my homemade maple almond granola. It's tasty on top of Greek yogurt and added to smoothies.
Soft Batch Oatmeal Carrot Cake Cookies
Makes one dozen cookies. Total time: 30 minutes. Printable Recipe
- 1/2 cup old-fashioned oats
- 2/3 cup whole wheat flour
- 1/8 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1/4 cup canola oil
- 1/4 cup maple syrup
- 1/4 cup shredded coconut
- 1/3 cup grated carrots
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
Preheat the oven to 350°F.
Using a hand or stand mixer combine the flour, oats, nutmeg, baking powder and salt. In a separate bowl beat the eggs, then add the oil, maple syrup, coconut, carrots, walnuts and dried cranberries. Stir well.
Add the wet ingredients to the dry ingredients and mix until the batter has formed.
Use a non-stick cookie sheet or prepare the cookie sheet with a piece of parchment paper. Using a tablespoon, drop the batter onto the prepared cookie sheet and bake for 12-14 minutes until the edges of the cookies begin to brown slightly.
Allow the cookies to cool completely before removing from the cookie sheet. Keep the cookies stored in the refrigerator.