Carrot Oatmeal Breakfast Cookies

Start your day on a delightful note with these Carrot Oatmeal Breakfast Cookies. These cookies embody the perfect balance of flavors and textures, making them an ideal breakfast option that feels indulgent yet wholesome. Packed with the goodness of carrots and oats, they offer a nutritious boost while satisfying your sweet tooth. The best part? They are quick to whip up and can be enjoyed on the go!

Why You’ll Keep Making It

There’s something magical about cookies that can double as breakfast, isn’t there? These Carrot Oatmeal Breakfast Cookies are not only delicious but also incredibly versatile. They can be customized to suit your taste preferences and dietary needs. The combination of coconut oil, maple syrup, and spices creates a warm, comforting flavor profile that’s perfect for any morning. Plus, they freeze beautifully, allowing you to batch-bake and have a healthy treat ready whenever you need it.

Ingredients at a Glance

• 1/3 cup coconut oil
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup grated carrot (about 2 medium carrots)
• 1/4 cup unbleached all-purpose flour
• 1/2 cup whole wheat pastry flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/2 cup rolled oats
• 2 tablespoons Greek yogurt
• 3 tablespoons powdered sugar (for icing)
• 1/4 teaspoon vanilla extract (for icing)
• Milk, if needed (for icing)

Cook’s Kit

• Mixing bowls: You’ll need a couple for combining wet and dry ingredients.
• Whisk: Perfect for blending together your wet ingredients smoothly.
• Measuring cups and spoons: Accurate measurements are key to perfect cookies.
• Baking sheet: Line with parchment paper to prevent sticking.
• Grater: Essential for shredding your carrots finely.
• Cooling rack: Helps cookies cool evenly and maintain their texture.

Step-by-Step: Carrot Oatmeal Breakfast Cookies

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect golden-brown color.

Step 2: Prepare the Wet Ingredients

In a large mixing bowl, melt the coconut oil if it’s solid. Once melted, add the brown sugar and maple syrup. Whisk until well combined and smooth. Next, add in the egg and 1/2 teaspoon of vanilla extract, mixing until fully incorporated.

Step 3: Add the Carrots

Stir in the grated carrots, ensuring they’re evenly mixed into your wet ingredients. The carrots add moisture and a delightful sweetness to your cookies.

Step 4: Combine Dry Ingredients

In another bowl, whisk together the unbleached all-purpose flour, whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This mixture will give your cookies structure and warmth.

Step 5: Mix Everything Together

Gradually add the dry ingredient mixture to the wet ingredients, stirring gently. Be careful not to overmix; you want a thick batter. Fold in the rolled oats and the Greek yogurt until everything is just combined.

Step 6: Scoop and Shape the Cookies

Using a cookie scoop or tablespoon, drop rounded balls of dough onto a parchment-lined baking sheet, leaving space in between for spreading.

Step 7: Bake

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.

Step 8: Prepare the Icing (Optional)

While the cookies cool, mix the powdered sugar with 1/4 teaspoon of vanilla extract and add a splash of milk until you reach your desired icing consistency. Drizzle over cooled cookies for an extra touch of sweetness.

Dietary Customizations

• Gluten-free: Substitute the all-purpose and whole wheat pastry flour with a 1:1 gluten-free flour blend.
• Vegan: Replace the egg with a flaxseed egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water).
• Lower sugar: Reduce the brown sugar and maple syrup by half, or use a sugar substitute.
• Add-ins: Mix in nuts, seeds, or dried fruits for extra texture and flavor.

Testing Timeline

• Preparation Time: 15 minutes
• Baking Time: 12-15 minutes
• Cooling Time: 10 minutes before icing

Best Ways to Store

Store your Carrot Oatmeal Breakfast Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag or container for up to 3 months. Allow them to thaw at room temperature before enjoying.

Popular Questions

Can I use other types of oil instead of coconut oil?

Yes, you can substitute coconut oil with melted butter or vegetable oil. Each will give a slightly different flavor, but they will work well in this recipe.

How can I tell when the cookies are done baking?

The edges should be lightly golden, and the centers will look slightly soft. They will firm up as they cool, so don’t worry if they seem a bit underbaked.

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 2 days before baking. You can also bake them and freeze the cookies for later enjoyment.

Can I add nuts or chocolate chips to the recipe?

Definitely! Feel free to mix in 1/2 cup of chopped nuts or chocolate chips for a delicious twist on the Carrot Oatmeal Breakfast Cookies.

What to Make After This

• Oatmeal Chocolate Chip Cookies
• Healthy Oatmeal Cookies
• Gluten-Free Gingerbread Cookies
• Banana Oatmeal Cookies

Let’s Eat

With every bite of these delightful Carrot Oatmeal Breakfast Cookies, you’ll be reminded of the simple joys of homemade goodness. The combination of wholesome ingredients makes them a nourishing option for breakfast or a sweet snack throughout the day. So gather your ingredients, preheat that oven, and enjoy the delightful aroma of freshly baked cookies wafting through your kitchen. Your mornings will never be the same again!