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In today’s fast-paced world, finding healthy breakfast options that fit seamlessly into our busy lifestyles can be a challenge. Many people often resort to sugary cereals or pastries that leave them feeling sluggish shortly after breakfast. However, the rise of nutritious and convenient breakfast alternatives has paved the way for delightful innovations, one of which is the Carrot Cake Breakfast Cookies. These cookies serve as a perfect solution for families, individuals on the go, or anyone looking to enjoy a sweet treat without the guilt.

Carrot Cake Breakfast Cookies

Start your day off right with Carrot Cake Breakfast Cookies! These delicious cookies combine the flavors of classic carrot cake with nutritious ingredients like rolled oats, whole wheat flour, and carrots, making them a perfect option for busy mornings. Packed with fiber and essential nutrients, they're a grab-and-go breakfast that keeps you energized. Prepare a batch ahead of time for a healthy snack any day of the week and enjoy guilt-free sweetness with every bite!
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Ingredients
  

1 cup rolled oats

1 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup grated carrots (about 1 medium carrot)

1/2 cup unsweetened applesauce

1/4 cup maple syrup (or honey)

1/4 cup coconut oil, melted

1/4 cup chopped walnuts (optional)

1/4 cup raisins or cranberries (optional)

1/2 teaspoon vanilla extract

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.

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

      Combine Wet Ingredients: In another bowl, mix the grated carrots, applesauce, maple syrup, melted coconut oil, and vanilla extract. Stir until smooth and all ingredients are incorporated.

        Combine Mixtures: Pour the wet mixture into the dry ingredients. Stir until just combined. If using, fold in the walnuts and raisins or cranberries.

          Scoop Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

            Shape Cookies: Gently flatten the tops of each cookie with the back of a spoon or your fingers to form a patty shape.

              Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden and the cookies feel firm to the touch.

                Cool: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

                  Enjoy: Serve these delightful carrot cake breakfast cookies with a cup of coffee or tea, or store them in an airtight container for a quick, nutritious breakfast on the go!

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 cookies