Light, nutritious and super delicious, these carrot cake cookies are healthy enough to eat for breakfast! And perfect for those who eat gluten-free and dairy-free.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Mornings are so hectic these days and I am always trying to find ways to simplify my morning routine. I wish I could say that I always have a warm breakfast waiting fo ray family but some days I am barely getting by.
I am sharing this recipe to TRY to get ahead of the game (slightly) and help start off my family's day with a nutritious, make-ahead breakfast. This way they are no excuses not to have something healthy to start the day.
If you are looking for other easy breakfast recipes, you will love this Healthy Breakfast Bowl, Cranberry Orange Breakfast Cookies or these Low Carb Bagels. This Apple Chai Latte and Low Carb Bulletproof Hot Chocolate would be delicious with any of these breakfast dishes!
Why You Should Make These Carrot Cake Breakfast Cookies
These cookies are perfect for a convenient breakfast on the go. I like to always keep them in the refrigerator or freezer to pull out on these days.
And although these are cookies, they are made healthier and lighter with yogurt, flax and oats. At only 100 calories per cookie, you can enjoy them guilt free too.
I love that these carrot cake breakfast cookies are so freezer friendly too, even after they have the icing on them. Sometimes I will pull a few out of the freezer and defrost in the refrigerator for the next morning.
You can eat them cold or even slightly warm them up in the toaster oven!
Recipe Ingredients
- Oats - I used gluten free oats which are easy to find and taste great.
- Flax seed - Ground flax seed is loaded with fiber and antioxidants which makes it a wonderful addition to these breakfast cookies.
- Carrots - A little goes a long way! You can either dice the carrots, puree them or slice them, however you'd like.
- Silk Vanilla Dairy Free Yogurt Alternative - or you can use Vanilla Greek yogurt for some extra protein. These cookies wouldn't be dairy free anymore though if you use Greek yogurt.
- Pure maple syrup - I use 100% pure maple syrup for the best taste and quality.
- Almond milk - Look for the unsweetened, plain almond milk which contains no added sugars and is dairy free.
- Butter alternative - This is simply keep these cookies dairy free. You can absolutely use regular butter though.
- Dairy free cream cheese - Same as above! You can use regular cream cheese but it won't be dairy-free.
- Powdered sugar - A powdered sugar substitute (sugar free) or an unrefined powdered sugar would both work great in this recipe.
Tips for Making These Carrot Cake Breakfast Cookies
Because these cookies are lightly sweet and chewy, my kids don't mind the carrots sticking out of them. But if your kids are super picky (and I can relate to that because I am the picky one in my house) then you can easily puree the carrots to sneak them in.
You might need to add a small amount of extra flax or oats to balance out the liquid/dry ingredients though.
If you need to use Greek yogurt, either use a vanilla Greek yogurt or you can use plain and add ½ teaspoon more vanilla extract.
These cookies are delicious both with or without icing.
Related Recipes
Cranberry Orange Breakfast Cookies from Lauren Kelly Nutrition
Breakfast Cookies from Sally's Baking Addiction
Healthy Breakfast Cookies from Just a Taste
12 Ways to Make Breakfast Cookies from Life Made Sweeter
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Carrot Cake Breakfast Cookies
Ingredients
- Cookies:
- 1 ¾ cup gluten free oats
- ½ cup ground flax seed
- ½ teaspoon salt
- 1 teaspoon gluten free baking powder
- 1 tablespoon cinnamon
- ¾ cup shredded carrots
- ¾ cup Silk Vanilla Dairy Free Yogurt Alternative
- ⅓ cup 100% pure maple syrup
- ¼ cup almond milk
- Icing:
- 2 tablespoons butter alternative you can use regular butter but it won't be dairy-free
- ½ cup Silk Vanilla Dairy Free Yogurt Alternative
- ½ cup dairy free cream cheese you can use regular cream cheese but it won't be dairy-free)
- ⅔ cup powdered sugar
Instructions
- Preheat oven to 350 degrees.
- Mix together oats, flax, salt, baking powder and cinnamon in a medium bowl until combined.
- Add shredded carrots and mix again.
- In a small bowl, mix together yogurt, maple syrup and milk.
- Add wet ingredients to dry mixture and mix until combined.
- Roll into 1 inch balls and place onto ungreased baking sheet.
- Take the bottom of a glass and flatten the cookies.
- Bake in preheated oven for 20-25 minutes until edges are golden brown.
- Mix all of the ingredients for icing together in a small bowl until thoroughly mixed and smooth.
- Place icing into a small plastic bag and careful cut a small edge of the bottom of bag.
- When cookies have cooled, spread icing over cookies.
- Place any leftover cookies in airtight container in the refrigerator for 3-5 days.
Val
Such an amazing cookie recipe, and it's gluten-free! AMAZING!
Allyson Zea
I love that I can have these for breakfast and not feel guilty! Thank you for this recipe!
Jamie
Loved these carrot cake breakfast cookies! Made a double batch for the freezer!
Anna
I just made a batch of these cookies with my daughters and we love them! They are so easy and so tasty!
Emily
These carrot cake breakfast cookies make a fabulous on-the-go breakfast but even better... they make a really yummy after-school snack!
lauren.kelly
I am so happy you like them, Emily!
Beth
Yummy! These look so wonderful and scrumptious! My family is going to love these cookies! Can't wait to give this a try!
lauren.kelly
Enjoy!
Lynn Jarrett
I don't do well with oats. Even gf oats. Can I substitute almond flour for the oats?
lauren.kelly
I haven't made it with almond flour but if you try it with them, please let me know how it comes out!
Dawn
I am going to try the cookies but the icing is not dairy free since it contains cream cheese and butter.
lauren.kelly
Yes, that is correct Dawn. The cookies themselves are dairy-free but the icing is not. I hope you like them!
Nutmeg Nanny
I'm always down for breakfast when cookies are involved!
lauren.kelly
Me too 🙂
naomi
breakfast cookies - yes, please!
lauren.kelly
Who could resist?? Thanks Naomi!
Allison - Celebrating Sweets
Cookies for breakfast is always a good idea!
lauren.kelly
I agree Allison!
Maria
These breakfast cookies are adorable! The icing drizzle makes me reminisce breakfast food as a kid:) I can't wait to make these!
lauren.kelly
Thanks so much! I loved the icing too and a little goes a long way 🙂
Sarah
These are such a good idea, thank you for sharing!
lauren.kelly
Thank you Sarah!
Kristen+@+A+Mind+Full+Mom
Lauren, I am thirlled you are getting back to normal as well 🙂 And I so wish I was eating these cookies this morning!
lauren.kelly
Thank you so much Kristen! xo