Healthy Carrot Cake Breakfast Cookies

This time of year carrots and carrot cakes are definitely a good idea. Easter is a week away and a wonderful way to celebrate is with these Healthy Carrot Cake Breakfast Cookies. If you are starting your day with cookies you know it is a good day!

Cookies do not always have to be filled with tons of butter, sugar, or not so healthy ingredients. Really a cookie can be healthy. Especially since these carrot cake cookies are made with a vegetable, carrots. The shredded carrots add a some sweetness, texture, and moisture. Using shredded unsweetened coconut and coconut oil again makes these breakfast cookies a healthy choice.

The flavors of carrot cake are a favorite of mine. I love the spices of cinnamon and nutmeg. They are comforting and warming. Enjoying one of these Carrot Cake Breakfast cookies with a cup of coffee or tea is a delight. You feel like you are indulging without the unnecessary calories.

The drizzle of the glaze makes these cookies pretty and decorative. So if you have a picky eater in the house give these healthy carrot cake breakfast cookies a try.

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Healthy Carrot Cake Breakfast Cookies

Servings 16 cookies

Ingredients

• 1/4 cup Melted Coconut Oil cooled
• 1/2 cup Packed Brown Sugar
• 1 Egg
• 1 tsp Vanilla Extract
• 1 cup Heaping Shredded Carrots
• 1 1/4 cup Rolled Oats
• 1/3 cup Unsweetened Shredded Coconut
• 1/4 cup Chopped Walnuts
• 1/4 cup Raisins

Glaze

• 1/4 cup Powdered Sugar
• 1-2 TBLS Milk
• 3/4 cup Whole Wheat Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1.5 tsp Ground Cinnamon
• A Pinch of Nutmeg

Instructions

• 1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.

  3. In a separate large bowl mix together coconut oil, brown sugar, egg and vanilla until well combined; next fold in shredded carrots. Add in flour mixture and mix with a wooden spoon until just combined. Fold in oats, coconut, pecans, and raisins.

  4. Use a small cookie scoop and drop by tablespoonful on prepared baking sheet. Gently flatten with your hand. Bake for 9-11 minutes or until golden brown around the edges. Cool cookies for a few minutes on the baking sheet before transferring to a wire rack to finish cooling.

  For the glaze, combine powdered sugar, almond milk and cinnamon in a bowl. Drizzle a tiny bit over cookies, then let dry. 

  Serve and enjoy!