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A successful recipe begins with quality ingredients, and the carrot cake breakfast cookies are no exception. Each component plays a vital role in contributing to the overall flavor, texture, and nutritional profile of the cookies. Let’s take a closer look at the key ingredients that make these breakfast cookies a wholesome choice.

Carrot Cake Breakfast Cookies

Start your day with a delicious twist on breakfast by trying carrot cake breakfast cookies! These wholesome cookies blend the classic flavors of carrot cake with nutritious ingredients like rolled oats, whole wheat flour, and grated carrots. Perfect for busy mornings or a healthy snack, these cookies are naturally sweetened and packed with fiber, vitamins, and minerals. Enjoy the comforting warmth of spices while nourishing your body—baking these treats is easy and rewarding!
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Ingredients
  

1 cup rolled oats

1 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup brown sugar, packed

1/4 cup maple syrup

1/4 cup unsweetened applesauce

1 large egg

1 teaspoon vanilla extract

1 cup grated carrots (about 2 medium carrots)

1/2 cup chopped walnuts (optional)

1/2 cup raisins or chopped dates

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until well incorporated.

      Combine Wet Ingredients: In another bowl, whisk together the brown sugar, maple syrup, applesauce, egg, and vanilla extract until smooth and creamy.

        Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.

          Fold in Add-Ins: Gently fold in the grated carrots, walnuts (if using), and raisins or dates until evenly distributed throughout the dough.

            Shape the Cookies: Using a tablespoon, drop rounded scoops of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

              Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden and the centers are set.

                Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                  Serve: Enjoy your Carrot Cake Breakfast Cookies warm or store them in an airtight container for up to a week.

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes about 18 cookies