I’m pretty sure most of us have a child who struggles with certain textures. For example, they say they want a carrot, they bite it, chew it for a minute and then start gagging, shaking their head that they can’t swallow. You hold out your hand and they spite out 50 tiny chunks of chewed carrot. It’s annoying, if we’re being honest, but don’t let yourself think you’re the only one who has kids like this. Some of my kids struggle with this too and so, I decided to try something different.
Breakfast cookies have been a staple in our house since our oldest was just a baby. Right up there with smoothies, they’re the perfect way to hide vegetables, fruits, good fats and healthy whole grains. Plus they’re super simple and inexpensive to make.
Often we make the Pumpkin Spice variety, but recently I mixed it up a bit and created these Carrot Cake Breakfast Cookies with the kids. What a great way to help them to eat carrots! There wasn’t any spitting! Haha! My son had these for his after school snack and then the next day, I sent him to school with a few more in his lunch box.
The full recipe is below, but here are the step-by-step instructions:
In a medium bowl, whisk together oats, flour, baking powder, cinnamon, and salt.
In a separate bowl, whisk together the coconut oil, egg, and vanilla.
Stir in the maple syrup until thoroughly incorporated.
Add in the flour mixture, stirring just until incorporated.
Fold in the carrots.
Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
Preheat the oven to 350°and grease your baking sheet well.
Drop the cookie dough in rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 350°F for 10-12 minutes.
Cool on the baking sheet for at least 5 minutes before turning out onto a wire rack.
- 1 c oats (gluten-free if necessary)
- ¾ c whole wheat or gluten-free flour (measured correctly)
- 1 ½ tsp baking powder
- 2 tsp ground cinnamon
- 1/8 tsp salt
- 3 tbsp coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ c maple syrup or honey
- 1 cup grated carrots
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the coconut oil, egg, and vanilla.
- Stir in the maple syrup until thoroughly incorporated.
- Add in the flour mixture, stirring just until incorporated.
- Fold in the carrots. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
- Preheat the oven to 350°and grease your baking sheet well.
- Drop the cookie dough in rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 350°F for 10-12 minutes.
- Cool on the baking sheet for at least 5 minutes before turning out onto a wire rack.
- Feel free to add raisins or nuts to these cookies!
