Carrot Cake Breakfast Cookies
These Carrot Cake Breakfast Cookies are easy to make and nutritious!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast, brunch, Dessert, Snack, vegetarian
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 24 cookies
Calories: 100kcal
- 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
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.
To store in the refrigerator: Place cooled and iced cookies in an airtight container and refrigerate for up to one week.
To store in the freezer: Place cooled and iced cookies in an airtight container and freeze for up to 3 months.
Calories: 100kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 88mg | Potassium: 99mg | Fiber: 2g | Sugar: 7g | Vitamin A: 787IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg