We love our cookies for breakfast, but not just any cookie they are healthy cookies packed with wholesome goodness that are like having a bowl of oatmeal on the go! These are packed with carrots, chia seeds, raisins, oats, and optional walnuts! Carrots are popping up everywhere around our house, maybe it is Easter and the fact my youngest has bunnies on the brain and her bunny friends eat lots of carrots. I often make these cookies quick for breakfast and any leftovers are enjoyed for a snack as we make them a dozen at a time they are fresh and don’t last long. You could make bigger batches and freeze them if you wanted to but since they are so quick I tend to just throw them together and you while they are in the oven finish up last-minute morning routine stuff. These are also great for a last-minute healthy snack when people are coming over, after school, or anytime. Haven’t had cookies for breakfast before? Try them, once you are hooked check out our other quick healthy cookie recipes. Just a warning these cookies tend to disappear, in our house I am told a bunny keeps eating them.
Carrot Cake Oatmeal Cookies
Makes 1 dozen cookies
2 c oats (used gluten free Bob’s Red Mill)
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/4 tsp salt
1/3 c unsweetened natural applesauce (used our homemade applesauce)
1/3 c non dairy milk (used So Delicious Unsweetened Vanilla Coconut Milk)
3 TBSP coconut palm sugar or sucanat
1 tsp pure vanilla
1 c shredded carrots
1/4 c raisins
2 TBSP chia seeds
1/4 c chopped walnuts, optional
Preheat oven to 350F. In a food processor combine oats, baking soda, salt, nutmeg, and cinnamon pulse a few times to combine. In a small bowl mix together applesauce, milk, vanilla, coconut palm sugar, and add to food processor, process until combined. Add in carrots, raisins, chia seeds, and optional walnuts and pulse just a few times until combine. Drop spoonfuls onto cookie sheet. Bake 12-15 minutes. Let cool 5 minutes, remove from baking sheet, and place on cooling rack. Enjoy!
