Carrot Cake Breakfast Cookies with Cream Cheese Icing {Gluten-Free}

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?

Print

Carrot Cake Breakfast Cookies

Course Breakfast, Dessert, Snack

Cook Time 20 minutes

Total Time 20 minutes

Author Lauren Kelly Nutrition

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

1. Preheat oven to 350 degrees.
2. Mix together oats, flax, salt, baking powder and cinnamon in a medium bowl until combined.
3. Add shredded carrots and mix again.
4. In a small bowl, mix together yogurt, maple syrup and milk.
5. Add wet ingredients to dry mixture and mix until combined.
6. Roll into 1 inch balls and place onto ungreased baking sheet.
7. Take the bottom of a glass and flatten the cookies.
8. Bake in preheated oven for 20-25 minutes until edges are golden brown.
9. Mix all of the ingredients for icing together in a small bowl until thoroughly mixed and smooth.
10. Place icing into a small plastic bag and careful cut a small edge of the bottom of bag.
11. When cookies have cooled, spread icing over cookies.
12. 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.