Carrot Cake Breakfast Cookies

My husband has been loving these softly baked carrot cake breakfast cookies. He takes them to work as his breakfast on the run or to keep as a mid morning snack to help keep his energy up in a fast paced retail enviornment.

My grandchildren love these as a healthy treat whenever I go to visit or babysit. Being low fat and sugar free I can be confident that they aren’t filling up on junk. And these fun breakfast cookies fit within my Trim Healthy Mama Lifestyle.

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Carrot cake is one of our family’s favorite treats, from my husband on through all the grand kids. I make it often in different ways so that everyone can enjoy their favorites. These softly baked carrot cake breakfast cookies are a bit newer to my kitchen but have fast become a “go to’ recipe.

Another one of our favorite carrot cake recipes is this Sugar Free Coconut Carrot Cake.

How To Enjoy Carrot Cake Breakfast Cookies On the Go

My husband has a hard time with anything that is not grab it and go. He needs to be able to eat on the run in a fast paced work enviornment that doesn’t allow him time to heat and eat etc.

These cookies have been a blood sugar saver for him. I can pack them in zip top bags or even a parchment envelope so he can take them with him in the morning.

He eats one on the way to work with his coffee and then another as an afternoon snack before coming home to have a healthy dinner.

A Simple Healthy Trick to Keeping Cookies Soft

The bits of apple help to keep these cookies soft and the minced carrot adds some additional vitamins and minerals.

We do not normally frost these so there isn’t a mess when eating them, however you could use the glosting recipe from the Trim Healthy Mama Cookbook to drizzle over the top if you’d like.

I have always made oatmeal cookies with bits of apple because soft baked are our favorite. Apple bits or pieces help keep these carrot cake breakfast cookies moist while being stored.

How I Made Carrot Cake Breakfast Cookies

Servings: 9                                       Yield: 9 cookies
Preparation Time: 15 minutes          Cooking time: 15 minutes

Ingredients:

2 1/4 cups old-fashioned rolled oats
1 cup oat flour
1/2 cup golden flax meal
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon THM Mineral Salt
1/4 cup THM Super Sweet Blend
1 cup unsweetened applesauce
3 tablespoons egg whites
2 teaspoons vanilla extract
1/4 cup cottage cheese, creamed
1 cup minced carrot
1 cup Granny Smith apple, grated

Directions:

1. Preheat oven to 350 degrees. Line a 13 x 9 baking sheet with parchment paper.

2. In a large bowl, stir together the oats, oat flour, flaxmeal, cinnamon, nutmeg, sweetener, baking soda and salt.

3. In a medium bowl or 4 cup measuring cup, mix together the applesauce, egg whites and vanilla. Mix in the creamed cottage cheese.

4. Pour the wet ingredients into the dry. and stir until just combined. Fold in the carrot and apple.

5. Using a large scoop or 1/4 cup measuring cup drop portions of the dough onto the prepared baking sheet(s). Use your dampened fingers to gently shape the cookies and flatten them slightly before baking.

6. Bake 14-15 minutes or until set and lightly golden.

7. Let cookies cool on the baking sheet for about 10 minutes before removing to a wire rack to cool completely.

Softly Baked Carrot Cake Cookies Recipe

5 from 1 reviews

Carrot Cake Breakfast Cookies

 

Author: Judy

Nutrition Information

• Serves: 9

• Serving size: 1 cookie
• Calories: 197

• Fat: 4g
• Carbohydrates: 31g
• Sodium: 238mg
• Fiber: 6g
• Protein: 8g

Recipe type: Breakfast

Cuisine: American

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Save Print

Softly Baked Breakfast Cookies that taste just like Carrot Cake. Studded with bits of carrot and apples these breakfast cookies are a naturally sweet and tasty treat.

Ingredients

• 2¼ cups old-fashioned rolled oats
• 1 cup oat flour
• ½ cup golden flax meal
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon baking soda
• ½ teaspoon THM Mineral Salt
• ¼ cup THM Super Sweet Blend
• 1 cup unsweetened applesauce
• 3 tablespoons egg whites
• 2 teaspoons vanilla extract
• ¼ cup 1% cottage cheese (creamed)
• 1 cup minced carrot
• 1 cup Granny Smith apple (grated)

Instructions

1. Preheat oven to 350 degrees. Line a 13 x 9 baking sheet with parchment paper.
2. In a large bowl, stir together the oats, oat flour, flaxmeal, cinnamon, nutmeg, sweetener, baking soda and salt.
3. In a medium bowl or 4 cup measuring cup, mix together the applesauce, egg whites and vanilla. Mix in the creamed cottage cheese.
4. Pour the wet ingredients into the dry. and stir until just combined. Fold in the carrot and apple.
5. Using a large scoop or ¼ cup measuring cup drop portions of the dough onto the prepared baking sheet(s). Use your dampened fingers to gently shape the cookies and flatten them slightly before baking.
6. Bake 14-15 minutes or until set and lightly golden.
7. Let cookies cool on the baking sheet for about 10 minutes before removing to a wire rack to cool completely.

3.5.3239