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.
I am so thrilled to be back to normal.
I say normal loosely of course because I really never was normal (that’s half a joke). But getting back to my usual routine and lifestyle isn’t easy.
My boys are super busy with sports and activities and I am trying to balance my work life with all of that and it’s exhausting. I know there are so many parents out there that are nodding their heads along with me.
So 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.
Because these cookies are lightly sweet and chewy, my 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.
I used Silk Vanilla Dairy Free Yogurt Alternative in these bad boys. I actually used Silk Vanilla Dairy Free Yogurt Alternative in the cookies AND the icing! Silk Dairy Free Yogurt Alternative has 6 grams of plant-based protein per serving, is non-GMO Project Verified and contains no cholesterol, lactose, dairy, gluten, carraggeean or casein. It also gives a wonderful light texture to these chewy cookies. What’s not to love?
Carrot Cake Breakfast Cookies
Ingredients
- Cookies:
- 1 3/4 cup gluten free oats
- 1/2 cup ground flax seed
- 1/2 teaspoon salt
- 1 teaspoon gluten free baking powder
- 1 tablespoon cinnamon
- 3/4 cup shredded carrots
- 3/4 cup Silk Vanilla Dairy Free Yogurt Alternative
- 1/3 cup 100% pure maple syrup
- 1/4 cup almond milk
- Icing:
- 2 tablespoons butter alternative you can use regular butter but it won't be dairy-free
- 1/2 cup Silk Vanilla Dairy Free Yogurt Alternative
- 1/2 cup dairy free cream cheese you can use regular cream cheese but it won't be dairy-free)
- 2/3 cup powdered sugar
Instructions
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Preheat oven to 350 degrees.
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Mix together oats, flax, salt, baking powder and cinnamon in a medium bowl until combined.
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Add shredded carrots and mix again.
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In a small bowl, mix together yogurt, maple syrup and milk.
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Add wet ingredients to dry mixture and mix until combined.
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Roll into 1 inch balls and place onto ungreased baking sheet.
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Take the bottom of a glass and flatten the cookies.
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Bake in preheated oven for 20-25 minutes until edges are golden brown.
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Mix all of the ingredients for icing together in a small bowl until thoroughly mixed and smooth.
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Place icing into a small plastic bag and careful cut a small edge of the bottom of bag.
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When cookies have cooled, spread icing over cookies.
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Place any leftover cookies in airtight container in the refrigerator for 3-5 days.
If your family eats a lot (like mine) try the new larger size 24 ounce Silk Dairy Free Yogurt Alternative! Also, go visit Silk to get a coupon. I am all about saving money!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Lauren, I am thirlled you are getting back to normal as well 🙂 And I so wish I was eating these cookies this morning!
Thank you so much Kristen! xo
These are such a good idea, thank you for sharing!
Thank you Sarah!
These breakfast cookies are adorable! The icing drizzle makes me reminisce breakfast food as a kid:) I can’t wait to make these!
Thanks so much! I loved the icing too and a little goes a long way 🙂
Cookies for breakfast is always a good idea!
I agree Allison!
breakfast cookies – yes, please!
Who could resist?? Thanks Naomi!
I’m always down for breakfast when cookies are involved!
Me too 🙂
I am going to try the cookies but the icing is not dairy free since it contains cream cheese and butter.
Yes, that is correct Dawn. The cookies themselves are dairy-free but the icing is not. I hope you like them!
I don’t do well with oats. Even gf oats. Can I substitute almond flour for the oats?
I haven’t made it with almond flour but if you try it with them, please let me know how it comes out!