Carrot Cake Breakfast Cookies (GF, DF)

I am a morning person, and I love getting up early and getting my day started. BUT, I do not like to eat breakfast early in the morning.

At the beginning of last week, we had to get up and leave bright and early in the morning to attend a family funeral that was about 2 1/2 hours from where we live. Since we had to leave early to get to our destination, I did not want to eat breakfast because I just don’t like to eat that early. But, I knew that if I didn’t eat something for breakfast, my tummy would have been rumbling in the middle of the service. So I decided that I would make a breafast treat to go, so that I could take it with me and eat it when I was hungry.

These breakfast cookies are not only delicious, but also satisfying. I ate 2 of these breakfast cookies and I was filled and satisfied for the whole morning!

Need a healthy breakfast snack to go? Try these Carrot Cake Breakfast Cookies. Click To Tweet

Carrot Cake Breakfast Cookies

1 Cup GF Flour

1/2 Cup GF Oats

1 tbsp. Ground Flaxseed

1/2 cup Chopped Pecans

1 tsp. Baking Powder

2 tsp. Cinnamon

1/4 tsp. Salt

1/2 cup Coconut Oil, warmed

1 cup Shredded Carrots

1 egg

1/4 cup Pure Maple Syrup

1 tsp. Vanilla Extract

Preheat the oven to 375 F. Prepare a baking sheet with greased parchment paper or aluminum foil.

In a large bowl, mix together flour, oats, ground flax, baking powder, cinnamon and salt. Add in the pecans and carrots.

Carrot Cake Breakfast Cookies batter

In a small saucepan, heat up the coconut oil and maple syrup. When heated, pour the coconut oil mixture over the dry ingredients. Add in the egg and vanilla extract and stir until combined. You will want the mixture to be tight so that the mixture doesn’t crumble when you are forming them into cookies.

With a cookie scoop or ice cream scoop, drop onto a prepared baking sheet. Be sure to form them into cookie shape before baking. Bake for 10 to 12 min. or until they are barely golden brown.

Carrot Cake Breakfast Cookies

 

Carrot Cake Breakfast Cookies

10 minPrep Time

12 minCook Time

22 minTotal Time

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Ingredients

  • 1 Cup GF Flour
  • 1/2 cup GF Oats
  • 1 tbsp. Ground Flaxseeds
  • 1/2 cup Chopped Pecans
  • 1 tsp. Baking Powder
  • 2 tsp. Cinnamon
  • 1/4 tsp. Salt
  • 1 Egg
  • 1/2 cup Coconut Oil, warmed
  • 1/4 Cup Pure Maple Syrup
  • 1 tsp. Vanilla Extract

Instructions

Preheat the oven to 375 F. Prepare a baking sheet with greased parchment paper or aluminum foil

In a large bowl, mix together the flour, oats, ground flax, baking powder, cinnamon, and salt. Add in the pecans and carrots.

In a small saucepan, heat up the coconut oil, and maple syrup. When heated, pour the coconut oil mixture over the dry ingredients. Add in the egg and vanilla extract, and stir to combine.

Use a cookie scoop or ice cream scoop to scoop onto the prepared baking sheet. Form into cookie shape when scooping. Bake for 10-12 min. or until they are barely golden brown.

http://thekitchenrevival.com/carrotcakebreakfastcookies/

8 thoughts on “Carrot Cake Breakfast Cookies (GF, DF)

  • June 29, 2015 at 8:59 pm
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    My husbands favorite treat is carrot cake. This would be a perfect alternative for him since he is working hard to loose a few pounds. Thanks for the recipe πŸ™‚
    Kati recently posted…Easy Homemade Greek YogurtMy Profile

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  • July 1, 2015 at 5:25 pm
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    I can’t wait to try this recipe! I love sweets for breakfast but never indulge. These look like a healthy option. Thanks for sharing and I will be featuring your recipe of this week’s Friday’s Fabulous Five #44. Go check it out on Friday, and while you are there share it on this week’s Blog Hop I am sure our readers would love it.
    http://oursimplehomestead.com
    Tracy @ Our Simple Homestead recently posted…DIY Seed BoxMy Profile

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    • July 1, 2015 at 6:07 pm
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      Great! Thanks for letting me know and I will be sure to look out for that.

      Reply
  • Pingback: Friday's Fabulous Five #44

  • July 10, 2015 at 4:31 am
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    I’m anxious to try these, but what would be a good substitute for the coconut oil?

    Reply
    • July 15, 2015 at 2:50 pm
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      A good substitute could be Extra Virgin Olive Oil or you could even try butter. I’m not exactly sure how well butter would work because I’ve never tried making these with butter. But I know that the Extra Virgin Olive Oil would be the best substitute.

      Reply

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