Carrot Cake Breakfast Cookie Recipe
Carrot cake breakfast cookies? Yes, please! Made with oats and wholesome ingredients, this easy recipe will become a new favorite.
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Ingredients
- ½ cup mashed banana, about 1 large
- ½ cup natural peanut butter, or nut free
- ¼ cup honey
- 1 tablespoon vanilla
- 1 ¼ cup quick oats
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg, optional
- ¼ teaspoon ground cloves, optional
- ½ teaspoon baking powder
- ½ cup finely grated carrot, about 1 large
- ⅓ cup chopped walnuts
- ¼ cup raisins
Instructions
Prep:
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
Make the dough:
- In a large bowl, stir together the banana, peanut butter, honey, and vanilla.
- To the banana and peanut butter mixture add the oats, cinnamon, and baking powder.
- Stir the oat mixture into the banana mixture until combined. Add in the grated carrot, walnuts, and raisins, stir to combine.
Shape the cookies:
- Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Using your hands, flatten, and spread each mound of dough shaped like a cookie.
Bake:
- Place in the preheated oven and bake for 15 minutes. Remove from oven and allow cookies to cool down.
Notes
Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months. Thaw before serving.
Nutrition
Serving: 1 cookie | Calories: 129kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 20mg | Potassium: 149mg | Fiber: 2g | Sugar: 7g | Vitamin A: 719IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
