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
- 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
- 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
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.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.