CARROT CAKE BREAKFAST COOKIES
Inspired by our love for carrot cake, you'll want this cookie on hand for a quick on-the-go breakfast or snack.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
- In large bowl, mix eggs, carrot, oil, maple syrup and vanilla. Stir in granola, flaxseed, cinnamon and salt. Stir in raisins.
- Using 1/4 cup measuring cup, place mounds of dough 3 inches apart on cookie sheets. Press dough to flatten to 1/2-inch thickness. (Dough will not spread during baking.)
- Bake 11 to 13 minutes or until set. Cool 15 minutes on cookie sheet. Store in tightly covered container in refrigerator up to 3 days or up to a month in the freezer.
Nutrition Facts : Fat 2, ServingSize 1 Cookie, TransFat 0 g
CARROT CAKE BREAKFAST COOKIES
Wave goodbye to the breakfast-time hustle with these wholesome carrot cake cookies. Packed with carrots, whole-wheat flour, oats, and applesauce, these morning bites will taste like dessert but leave you feeling energized for the day. Quickly bake a batch at the beginning of the week (no need to chill this cookie dough!) for the perfect grab-and-go meal.
Provided by Gabriela Rodiles
Categories dessert
Time 1h
Yield 12 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven 375 degrees F.
- Whisk the oats, flour, pumpkin pie spice, baking powder and salt in a medium bowl.
- Combine the applesauce, coconut oil and maple syrup in a large bowl. Add the egg and vanilla and whisk to combine. Fold in the flour mixture until completely incorporated. Fold in the carrots.
- Using a 2-ounce ice cream scoop (or 2 tablespoons), scoop the dough onto a baking sheet (you should have about 12 cookies). Bake until the cookies are set and the bottoms are light golden brown, 10 to 12 minutes. Let cool on the sheet for 5 minutes then transfer to a wire rack to cool completely, about 30 minutes.
- Meanwhile, mix the yogurt, confectioners' sugar and 1 teaspoon water in a small bowl until smooth and can easily be drizzled (mixing in 1/2 teaspoon water at a time if needed).
- Transfer the wire rack to the baking sheet and drizzle the yogurt glaze over the cookies. Store in an airtight container in the refrigerator for up to 7 days.
CARROT CAKE OATMEAL COOKIES
Cake-like carrot cake oatmeal cookies with a sweet and fresh taste. Drizzle with melted white or cream cheese store-bought or homemade icing if desired.
Provided by jennifer_dupree
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 35m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets.
- Place butter, brown sugar, white sugar, and egg in a large bowl and mix with an electric mixer for 1 minute. Add carrots, water, and orange zest; mix until fully blended. Add oats, flour, baking soda, salt, nutmeg, and cinnamon; mix for 1 minute more.
- Drop by teaspoonfuls onto the prepared baking sheets, 2 inches apart.
- Bake in the preheated oven until edges are set and golden, 8 to 10 minutes. Cool on wire racks.
Nutrition Facts : Calories 85.2 calories, Carbohydrate 13.1 g, Cholesterol 11.5 mg, Fat 3.3 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 75.2 mg, Sugar 6.6 g
HEALTHIER CARROT OATMEAL COOKIES
This makes a relatively healthy, cake-like cookie that is a bit like a mix between carrot cake and oatmeal cookies. I adjusted a few different recipes to use less sugar and more oats and carrots so that I don't feel too bad eating these for breakfast (which I can't resist)!
Provided by CAMILLEELISE
Categories 100+ Breakfast and Brunch Recipes
Time 35m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
- Combine honey and coconut oil in a large bowl; beat with an electric mixer until creamy. Add carrots and eggs and mix well.
- Sift flour, baking powder, cinnamon, nutmeg, baking soda, and salt together in a large bowl. Add to the wet ingredients and mix until well combined. Mix in oats, raisins, and walnuts until well distributed.
- Drop large spoonfuls of dough 2 inches apart onto the prepared cookie sheets and flatten with a fork, if desired.
- Bake in the preheated oven until tops are a golden color, about 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 199 calories, Carbohydrate 29.4 g, Cholesterol 13.6 mg, Fat 8.8 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 5.6 g, Sodium 91.5 mg, Sugar 16.3 g
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CARROT CAKE BREAKFAST COOKIES - KRISTINE'S KITCHEN
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4.9/5 (11)Total Time 35 minsCategory SnackCalories 146 per serving
- In a medium bowl or liquid measuring cup, whisk together applesauce, honey (or maple syrup), egg and vanilla. Mix in the melted butter.
- Pour the wet ingredients into the dry and stir until just combined. Gently fold in the grated carrot and apple.
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4.4/5 (60)Total Time 35 minsCategory BreakfastCalories 142 per serving
- Preheat the oven to 375°F (190°C) with a rack in the center position. Line a large rimmed baking sheet with parchment paper or silicone baking sheet.
- In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend. Add the carrots, pecans, and raisins and stir to combine.
- In a medium bowl, combine the honey and coconut oil. Whisk until blended. Pour the liquid mixture into the flour mixture and stir just until combined. The dough might be rather wet, but don’t worry.
- Drop ¼-cup scoops of dough (an ice cream scoop with a wire scraper is perfect for this) onto the prepared baking sheet, leaving several inches of space around each one. Us the palm of your hand to gently flatten each cookie to about ¾-inch thick.
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4.1/5 (16)Total Time 30 minsCategory BreakastCalories 181 per serving
- In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend. Add the carrots, pecans, and raisins and stir to combine.
- In a medium bowl, combine the honey and coconut oil. Whisk until blended. Pour the liquid mixture into the flour mixture and stir until just combined. The dough might be rather wet, but don't worry.
- Drop ¼-cup scoops of dough (an ice cream scoop with a wire scraper is perfect for this) onto the prepared baking sheet, leaving several inches of space around each one. Use the palm of your hand to gently flatten each cookie to about ¾-inch thick.
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