Whether you’re in a hurry to get out the door or you just need a light afternoon snack, these carrot cake breakfast cookies are the perfect grab-and-go food to eat in a pinch. They also happen to be the perfect excuse to basically eat cake for breakfast, so … no complaints here!
Not only are the healthy and delicious, but they can be baked ahead of time and stored in the freezer so they’re on-hand whenever you need ’em. And you just can’t beat that kind of convenience.
The recipe comes from Kristine’s Kitchen and calls for grated carrots, finely chopped apples, oats, flax seed, whole wheat flour and maple syrup for all-natural sweetening. A dash of cinnamon and nutmeg give these cookies added flavor and will smell amazing once you stick these “cookies” in the oven to bake.
Once you’ve combined the wet and dry ingredients together, you’ll use a cookie scoop or a measuring cup to measure out 1/4 cup portions of the dough onto a lined baking sheet, using your fingers to give each cookie the desired shape, as the recipe points out, the dough won’t spread out much or flatten during baking.
After about 15 minutes in the oven, your cookies will come out looking all sorts of yummy:
These can be stored in the freezer for up to two months, and as Kristine’s Kitchen points out, they’re great for sticking in the kids’ lunches in the morning so they’ll be thawed out by lunchtime. But, they can also be enjoyed in the car on your way to work or whenever you need a quick, easy bite to eat.
If you happen to be especially short on time, you can also try this recipe that will yield tasty breakfast cookies, with no baking required. This oatmeal breakfast cookies recipe from I Heart Naptime can be easily whipped up with items you’ve likely already got in your pantry. You’ll need peanut butter, chia seeds, oats, a dash of vanilla and honey or maple syrup for sweetening.
Then, anything else you care to add in for added texture or flavor is up to you. You can add in nuts, chocolate chips, dried fruit — whatever you’re feeling.
Mix it all together and press into cookie shapes on a baking sheet lined with parchment paper. Place in the fridge for an hour to set and store in an airtight container in the fridge. Enjoy whenever you please for up to two weeks.
Mornings made easier and more delicious by breakfast cookies? Yes, please!