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To make these delicious carrot cake breakfast cookies, gather the following: - 1 cup rolled oats - 1 cup finely grated carrots (about 2 medium carrots) - 1/2 cup almond flour - 1/2 cup mashed banana (approximately 1 medium banana) - 1/4 cup maple syrup - 1/4 cup unsweetened applesauce - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup raisins or chopped walnuts (optional) You can easily swap some ingredients if needed. Here are a few ideas: - Almond flour can be replaced with all-purpose flour or oat flour. - Maple syrup can be exchanged for honey or agave syrup. - Unsweetened applesauce may be substituted with more mashed banana. - If you don't like raisins or walnuts, you can use chocolate chips or dried cranberries. Each ingredient in these cookies adds health benefits: - Oats provide fiber, which helps digestion and keeps you full. - Carrots are rich in vitamins, especially vitamin A, good for your eyes. - Bananas offer potassium, which supports heart health. - Almond flour is high in healthy fats and protein, good for energy. - Maple syrup has antioxidants and is a natural sweetener. These ingredients make the cookies not just tasty but also nutritious! Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven heats, line a baking sheet with parchment paper. This makes cleanup easy later. Next, grab a large mixing bowl. Combine your rolled oats, almond flour, ground cinnamon, ground nutmeg, baking soda, and salt. Stir them together well. This mix forms the base of your cookies. In another bowl, mix the finely grated carrots, mashed banana, maple syrup, applesauce, and vanilla extract. Blend these ingredients until they are smooth. This mixture adds moisture and flavor to your cookies. Now, slowly add the wet mixture to the dry mix. Stir until everything is well combined. If you want, fold in the raisins or chopped walnuts for extra texture and taste. Using a tablespoon, scoop the dough onto your prepared baking sheet. Make sure to space them about 2 inches apart. Each scoop should be a nice round shape. Flatten each cookie slightly with the back of the spoon. This helps them bake evenly. Bake your cookies in the preheated oven for 15-18 minutes. They are done when the edges turn golden brown and the center feels set. Keep an eye on them as they bake to avoid overcooking. Once baked, take the cookies out and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. This cooling step helps them firm up. To get the best texture, use fresh ingredients. Fresh oats and nuts give a nice crunch. Don't skip the step of flattening the cookies. This makes sure they bake evenly. If your dough feels too wet, add a bit more almond flour. If it feels too dry, a splash of applesauce can help. Adjust based on your preference. For chewy cookies, don’t bake too long. The cookies will continue to set as they cool. Enjoy your cookies warm for the best taste! When making carrot cake breakfast cookies, the way you mix matters. First, use a large bowl for dry ingredients. Combine rolled oats, almond flour, cinnamon, nutmeg, baking soda, and salt. Mix these well with a spoon. Next, in another bowl, mix grated carrots, mashed banana, maple syrup, applesauce, and vanilla. Stir until it's smooth. Gradually add the wet mix to the dry mix. This makes sure everything blends well. Do not overmix. Just stir until combined. You can make your carrot cake breakfast cookies unique. Want to add a crunch? Try chopped walnuts or pecans. If you love sweetness, add chocolate chips or dried fruit. You can also change the spices. Try ginger or allspice for a different taste. For a lighter cookie, use less maple syrup. Get creative! This recipe is flexible, so have fun with it. To keep your cookies fresh, store them in an airtight container. This helps them stay soft for days. If you want to keep them longer, freeze them. Place cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. They can last up to three months. When ready to eat, thaw at room temperature. Reheat in the oven for a few minutes to enjoy their warmth again. {{image_2}} You can make these cookies even more fun. Try adding different mix-ins. Chopped walnuts add a nice crunch. Raisins are sweet and chewy. For a chocolate twist, add dark chocolate chips. About 1/2 cup works well. Mix these in right before baking. You can also use dried fruit like cranberries. This adds color and flavor. If you need gluten-free cookies, it's easy to adapt. Replace almond flour with a gluten-free flour blend. You can also use oat flour if you have it. Just make sure your oats are certified gluten-free. This way, you keep the cookies soft and tasty without gluten. The other ingredients stay the same. To make these cookies vegan, swap the eggs for a flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for about 5 minutes. This mix works like an egg. You can also replace the maple syrup with agave nectar. Both options keep the cookies sweet and delightful. Enjoy making these tasty vegan treats! To keep your carrot cake breakfast cookies fresh, store them in an airtight container. You can place parchment paper between layers to avoid sticking. This helps keep them soft and delicious. Store the cookies at room temperature for up to five days. If you want to keep them longer, move to the next step. Freezing is a great way to keep your cookies fresh. Allow the cookies to cool completely. Then, place them in a freezer-safe bag or container. Make sure to remove as much air as possible. They can last up to three months in the freezer. When you're ready to enjoy, just pull out as many as you want. To enjoy your cookies warm, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Heat them for about 5-10 minutes. You can also use a microwave. Just heat for 10-15 seconds. This will make them soft and tasty again. Enjoy them fresh from the oven! To make these cookies dairy-free, simply avoid any dairy ingredients. Use almond flour instead of regular flour. You can also use almond milk or oat milk if you need a liquid. The recipe already uses applesauce and banana, which keep the cookies moist. This way, you enjoy tasty cookies without dairy. Yes, you can use different types of flour. You might try oat flour or coconut flour. Each flour gives a new texture and taste. If you switch flours, check the amount. Some flours absorb more liquid than others. Start with a little less and add more if needed. Each cookie has about 100 calories. This can change based on your mix-ins. If you add nuts or chocolate, the calorie count goes up. Keep this in mind when you enjoy your cookies! This blog post shared key ingredients and their benefits for your cookie recipe. I covered step-by-step instructions and offered helpful tips to improve your baking. You learned how to customize your cookies and store them for freshness. We discussed variations, like gluten-free and vegan options. Lastly, I addressed common questions to help you succeed. Remember, baking is a fun process. Experiment and enjoy every bite!

Carrot Cake Breakfast Cookies

Satisfy your sweet tooth with these delicious Carrot Cake Breakfast Cookies! Made with wholesome ingredients like oats, grated carrots, and mashed banana, these cookies are the perfect nutritious start to your day. Easy to make and packed with flavor, they make a great grab-and-go snack too! Click through to discover the full recipe and treat yourself to a healthier breakfast option today!
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Ingredients
  

1 cup rolled oats

1 cup finely grated carrots (about 2 medium carrots)

1/2 cup almond flour

1/2 cup mashed banana (approximately 1 medium banana)

1/4 cup maple syrup

1/4 cup unsweetened applesauce

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup raisins or chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, combine the rolled oats, almond flour, ground cinnamon, ground nutmeg, baking soda, and salt. Stir until evenly mixed.

      In another bowl, mix the grated carrots, mashed banana, maple syrup, applesauce, and vanilla extract until well combined.

        Gradually add the wet ingredient mixture to the dry ingredients, stirring until everything is thoroughly combined. If using, fold in the raisins or walnuts at this point.

          Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of the spoon to form a disc shape.

            Bake in the preheated oven for 15-18 minutes, or until the edges are golden brown and the center is set.

              Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 cookies