Paleo Carrot Cake Breakfast Cookies

Beverages

Delightfully Delicious Paleo Carrot Cake Breakfast Cookies

Delightfully Delicious Paleo Carrot Cake Breakfast Cookies

Thick, soft, and full of fresh carrots and apples, these Paleo Carrot Cake Breakfast Cookies are a healthy make-ahead breakfast, snack, or even late-night treat! Made with whole grains and refined sugar-free, they last weeks in the fridge, and also keep well in the freezer too, so you can have an easy treat whenever hunger strikes!

Check out my IG page, for more about these cookies, or scroll down for the recipe and fall in love with them yourself!

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 35 mins

Servings: 18 large cookies

 

INGREDIENTS:

  • 2 1/4 cups Old-fashioned Oats
  • 1 cup Almond Flour
  • 1/2 cup Ground Flaxseed
  • 2 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1 cup Unsweetened Applesauce
  • 1/4 cup Honey or Pure Maple Syrup (can increase this to 1/3 cup if you prefer an even sweeter cookie)
  • 2 large Eggs
  • 2 tsp. Vanilla Extract
  • 1/4 cup Coconut Oil, melted (4 TB.)
  • 1 cup Carrots, grated (2 medium carrots)**
  • 1 cup finely chopped or grated Apple (1 medium), no need to peel

paleo carrot cake breakfast cookie

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F.
  2. Line baking sheets with parchment paper.
  3. In a large bowl, stir together Oats, Almond Flour, Flaxseed, Cinnamon, Nutmeg, Baking Soda, and Salt.
  4. In a medium bowl or liquid measuring cup, whisk together Applesauce, Honey (or Maple Syrup), Eggs, and Vanilla. Mix in the melted Coconut Oil.
  5. Pour the wet ingredients into the dry and stir until just combined. Gently fold in the grated Carrot and Apple.
  6. Use a large scoop or measuring cup to drop 1/4-cup portions of dough onto the prepared baking sheets. Use your fingers to gently shape the cookies and flatten slightly, as they won't flatten on their own during baking.
  7. Bake around 15 minutes, until set and lightly golden. These are definitely best on the slightly underbaked side, in my opinion. (If baking more than one pan at a time, be sure to rotate the pans halfway through the baking time.)
  8. Let cookies cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.
  9. Enjoy!

 

NOTES:

*I used my food processor to make grating the carrots and apple super easy. A box grater works as well.

Comments


Recipes

 healthy fit fab moms

Welcome to our recipe page! With tons of great recipes (more coming soon!) for you and your littles, living a happier and healthier life will be easier than ever!

Don't forget to come back often to see what new things we are cooking up, and feel free to request ingredients you would like to see in an upcoming dish (by visiting our Contact Us page)!

Happy Eats!

Popular post

Corn-Studded Lentil Salad

Corn-Studded Lentil Salad

Sep 12, 2016
How-To Make the Best Cauliflower Pizza Crust – Simple and Delicious! Plus, it’s Dairy-free and Grain-free!

How-To Make the Best Cauliflower Pizza Crust – Simple and Delicious! Plus, it’s Dairy-free and Grain-free!

Aug 15, 2016
Gluten Free Maple Banana-Seed Bread

Gluten Free Maple Banana-Seed Bread

Aug 05, 2016
Protein-Filled Cookie Dough – for Breakfast!?!?

Protein-Filled Cookie Dough – for Breakfast!?!?

Aug 03, 2016

instagram feed