What’s better than carrot cake? Carrot cake for breakfast! That’s exactly what you’ll be able to have with these healthy, vegan carrot cake breakfast cookies.
These chewy cookies are a great addition to any meal prep menu. They’re as simple as mixing up some ingredients, baking, and stuffing your cheeks with them until you look like the Easter bunny. They’re also packed with healthy fats from the almond butter and almond flour, potassium from the bananas, and vitamin A, beta carotene, and fiber from the shredded carrots. This is a carrot cake recipe that you’ll feel good about starting your day with.
They’re also customizable depending on your taste preferences. I opted for a coconut butter glaze on top, but you could also top them with some raw walnuts or shredded coconut. Dried pineapple or raisins also make great mix ins.
These carrot cake cookies also freeze well. make a big batch and store them in a freezer safe container to have carrot cake for breakfast (or lunch or dinner or a snack!) whenever you like.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe:
Makes about 14-15 Cookies
Ingredients:
190 g - Bananas - About 2 medium bananas, peeled
100 g - Carrots - Grated*
128 g - Almond Butter - Sub: nut or seed butter of choice
40 ml - Maple Syrup
120 g - Oat Flour
60 g - Almond Flour
½ tsp - Vanilla Extract
¾ tsp - Almond Extract
¼ tsp - Nutmeg
1 tsp - Cinnamon
½ tsp - Ground Ginger
½ tsp - Cardamom - Optional
¼ tsp- Salt
Optional Stir Ins:
Raisins
Dried Pineapple
Crushed Almonds
Crushed Pecans
Flaked Coconut
Optional Coconut Butter Glaze:
24 g - Coconut Butter*
8 ml - Maple Syrup
Instructions:
Preheat oven to 350F.
In a bowl, mix oat flour, almond flour, nutmeg, cinnamon, ground ginger, cardamom, and salt.
In another bowl, add bananas. Mash the bananas. Add almond butter, maple syrup, vanilla extract, and almond extract to the bowl.
Mix the wet ingredients into dry. Stir in grated carrots.
Let dough rest in the fridge for about 20 minutes*.
Line a baking sheet with a silicon mat or parchment paper. Using a cookie scoop or wet hands, roll out the dough into 15 balls. Press down on them to create a cookie shape.
Bake for 20 minutes or until browned on the edges.
Remove from the oven. Transfer cookies to a cooling rack and allow to cool completely.
If making the coconut butter glaze, after cookies have cooled, place cookies in the freezer* for 20 minutes.
While cookies are in the freezer, add coconut butter and maple syrup to a microwave safe bowl. Microwave for 10 seconds. Remove from the microwave and stir until melted and combined.
Remove cookies from the freezer. Using a spoon or fork, drizzle coconut butter over them. Place cookies in the fridge and allow to set.
Store in the fridge for up to 5 days or freezer for up to a month.
*Notes:
- Grate the carrots as finely as possible. Carrots release their sugars the more they are cut. The finer you grate the carrots the sweeter they will be.
- Make sure you use coconut butter NOT coconut oil
- Letting the dough chill will make it easier to work with.
- Placing the cookies in the freezer will allow the coconut butter to harden onto the cold cookies.
Want another cookie to eat for breakfast? Try these 3 ingredient breakfast cookies!
