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Carrot Oatmeal Breakfast Cookies

Start your day with these delicious Carrot Oatmeal Breakfast Cookies! Wholesome and satisfying, they're perfect for a quick breakfast or snack.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Easy, Healthy, Quick, Vegan
Servings: 12 servings

Ingredients

  • 1/3 cup coconut oil melted
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1 piece 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)

Instructions

  • Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect golden-brown color.
  • 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.
  • 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.
  • 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.
  • 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.
  • Using a cookie scoop or tablespoon, drop rounded balls of dough onto a parchment-lined baking sheet, leaving space in between for spreading.
  • 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.
  • 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.

Equipment

  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • Baking Sheet
  • Grater
  • Cooling rack

Notes

  • For gluten-free cookies, use a 1:1 gluten-free flour blend.
  • To make them vegan, substitute the egg with a flaxseed egg.
  • Store cookies in an airtight container for up to 5 days at room temperature.
  • Freeze cookies for up to 3 months for longer storage.
  • Add nuts or chocolate chips for extra flavor and texture.